**Images courtesy of Georgia McDermott**
The year 2020 taught us a few things, and one of them was the importance of a good banana bread. This version is refined sugar free, dairy free and vegan, which all sounds pretty good to me. While the quantity of ripe banana in this bread is within FODMAP limits, it might not agree with some. If you don’t get along with ripe bananas, use just ripe or slightly under-ripe ones instead. I find it can be helpful
to roast these first to bring out their sweetness and flavour. p
Prep time: 25 minutes
Cook time: 40–55 minutes
200 g (1 ¼ cups) fine white rice flour
60 g (½ cup) tapioca flour
2 ¼ teaspoons gluten-free baking powder
½ teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
200 g banana, ripe or just ripe
Preheat oven to 180°C. Grease a 21.5 cm x 11.5 cm (base measurement) loaf pan.
Place flours, baking powder and soda, cinnamon and nutmeg in a large bowl and whisk to combine.
Mash the banana in a medium bowl, keeping some larger chunks for texture. Mix in the dry ingredients.
Mix the wet ingredients into the dry ingredients until just combined. Stir in any additions here if using (see notes). You can top the bread with some thinly sliced banana coins or
slices, but this is optional.
Pour the mixture into the pan, sitting it on a baking tray. Cook for 40 minutes, or until the top is golden and a skewer inserted into the centre comes out clean. If necessary, cover with foil and continue to cook for a further 10–15 minutes, or until cooked through.
Set loaf aside to cool in pan for 5 minutes before transferring to a wire rack to cool completely. Slice and serve with vegan, FODMAP-friendly yoghurt if desired.
This banana bread will keep in an airtight container for up to 3–4 days.
You can mix in several things here: chocolate, nuts or berries. Just make
sure any additions are vegan, low FODMAP and gluten free if they need