Low FODMAP Banana Gingerbread

This moist, dense Low FODMAP Banana Gingerbread is gluten-free, gum-free, and sweetened with a touch of molasses.

What I’m Reading

We’ll get to the bread recipe soon. First I wanted to share with you a book I just finished reading: A Man Called Ove: A Novel by Fredrik Backman. It was odd, charming, sad, funny, and everything in between. I found it absolutely delightful and one of the best books I’ve read this year. It’s about the grumpy old man next door and how he is reluctantly forced to interact with his neighbors. It reminded me how precious life is and what an impact we have on each other, no matter how insignificant. I highly recommend this delightful book. (They also made a movie that is available on Amazon Prime. I watched the trailer and had goosebumps!)

Also on my reading list is a mystery series by Louise Penny. The Chief Inspector Gamache novels are perfect if you enjoy cozy murder mysteries. So far I have read Still Life and A Fatal Grace and just finished the third book of the series: The Cruelest Month. Finally, I also started reading The Body Is Not An Apology: The Power of Radical Self-Love by Sonya Renee Taylor. This book will hopefully help me to let go of my own body shame.

I’m afraid this is the only holiday recipe I will be sharing this year. Life has been really busy lately and sometimes my blog is the last thing on my to-do list. It’s unfortunate. I wish I had more time and energy to devote to my blog, but other things have been taking precedence. Like my dog MooMoo, pictured above. She requires 24-7 care since she is now unable to walk. There is something blocking the signal in her spinal cord and she can’t move her legs. She’s been getting around well in her cart/wheelchair, but doesn’t like to be left alone for any amount of time. We are getting some imaging done and hopefully that will give us answers as to what is wrong with her and if there is anything we can do for her.

Banana Gingerbread

I was able to work on this quick bread recipe in between my dog barking and bossing me around. I seem to have knack for creating low-fodmap, gluten-free quick breads. This is the third one I’ve done in the past three months! You can find all of my other delicious bread recipes up my in handy recipe index drop-down menu under “Breads and Muffins.”

While ripe bananas and molasses are both high in FODMAPs, this recipe has low-FODMAP serving sizes of each. One slice of this bread contains only 1/5 of a banana and less than a teaspoon of molasses. Enough banana to make the bread super moist and enough molasses to give it that classic gingerbread flavor, but within the tolerable serving sizes for most individuals with IBS. I hope you enjoy this Low FODMAP Banana Gingerbread recipe and have a lovely holiday season!

Try my other low-FODMAP quick bread recipes from my collection:

• Iced Orange Cranberry Bread
• Double Chocolate Zucchini Bread
• Glazed Lemon Loaf

Print

Low FODMAP Banana Gingerbread

This moist, dense Low FODMAP Banana Gingerbread is gluten-free, gum-free, and sweetened with a touch of molasses.

Course Breakfast, Dessert, Snack

Cuisine American

Keyword banana, gingerbread, gluten-free, gum-free, low-fodmap

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 10 slices

Ingredients

• 1 cup mashed ripe bananas (about 2 large)
• 1/3 cup granulated sugar
• 1/4 cup canoloa oil or extra-light olive oil
• 3 tablespoons molasses
• 1 large egg
• 1 1/2 cups Dianne’s Gum-Free, Gluten-Free, Low-FODMAP Flour Blend
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground cloves

Instructions

• Preheat oven to 325 degrees F. Coat an 8″ x 4″ loaf pan with cooking spray.
  
• In a large bowl, blend together the bananas, sugar, oil, molasses and egg until smooth.
  
• Measure the flour by lightly spooning into a measuring cup and leveling off with the back of a knife. Add flour, cinnamon, ginger, salt, baking soda, and cloves to the banana mixture. Stir until smooth.
  
• Pour batter into prepared pan and bake 50 to 60 minutes, or until the middle of the top of the loaf springs back when lightly touched.
  
• Let cool in pan before turning out and slicing.
  

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