This past Sunday I went to the grocery store earlier than usual. Typically, I roll out of bed whenever I wake up, get a workout in, and head to church. Sometime in the following 3-4 hours I head to the grocery store. This past Sunday was different and I was able to get to the store early in the morning. For most, this doesn't mean a thing; but for me, this means that the discounted $0.99 bananas were still available! Yes, the jumbo bag of brownish bananas that are sold for only $0.99. I was so excited that I picked them up without a plan of what to do with all these bananas. Hence, this post.
Trying to find a healthy banana bread is a challenge. Trying to find a healthy banana bread on the low FODMAP diet is darn near impossible. I have a favorite banana bread recipe from Betty Crocker that I have been making for years but it is neither low FODMAP nor gluten free. So, I scoured the internet for recipes that looked semi-healthy and I started playing around with them to make them healthful and low FODMAP. The Bob's Red Mill website gave me the inspiration for this recipe.
This recipe uses Bob's Red Mill 1-to-1 gluten free flour and a gluten free oat flour. The oat flour I used was just gluten free oats put into my NutriBullet and blasted until it became a flour. This recipe also does not use eggs! This is a big deal for all of your out there that have an egg allergy. Can I get an AMEN?
- 1 cup oat flour (take 1 ¼ cup rolled oats and pulse them in a blender)
- 1 cup Bob's Red Mill 1-to-1 gluten free baking flour
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ teaspoon salt
- ½ cup coconut oil**
- ½ cup chocolate chips (FODMAPers, use Enjoy Life brand)
- 3 very ripe bananas
- Preheat oven to 375 F
- In a large mixing bowl stir together oat flour and gluten free baking flour
- Add baking soda, baking powder, and salt to mixing bowl and mix together
- In another bowl, use a potato masher to mash the peeled bananas
- Add mashed bananas, chocolate chips and melted coconut oil to the dry ingredients and mix gently
- Spoon mixture into a 5 x 9 inch loaf pan**
- Bake for 30 minutes, until top is lightly
- *Non-FODMAPers, you can substitute applesauce for the coconut oil
- *These can also be made into muffins
- *You can also toss in some walnuts if that's your thing
Enjoy with a warm cup of coffee or tea for max deliciousness.