Coconut and Banana Cake (serves 10-12)

Coconut and Banana Cake by The Fat Foodie

I made this Coconut and Banana Cake last week because I’d noticed that I had a few bananas which were ripe, but were about to turn into high FODMAP over-ripe ones within the next couple of days and I wanted to make use of them while I still could. Bananas are only a low FODMAP fruit while they are under-ripe or ripe, but without any blemishes on their skins. Once they start to have discolouration on their skins they’ve become over-ripe and are therefore high FODMAP.

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Breadmaker Banana Hazelnut Bread (serves 12)

Breadmaker Banana Hazelnut Bread by The Fat Foodie

I recently acquired a breadmaker from a friend and I’ve been looking for something to bake in it for a while. I remember that when breadmakers first came out they were really expensive and cost well over £100 to buy, but nowadays you can pick them up really cheap. In fact, I’ve just Googled it and you can buy one for £21:49 from Argos! It’s insane how much prices decrease after the initial fad dies down, huh?

Anyway, as I was saying, the breadmaker I inherited from my friend is only a Tesco version (I think she paid around £30 for it a number of years ago), but it does the job very nicely because for all that it’s only a supermarket version it’s still got 3 crust colour settings and a range of cooking options to suit whatever bake you’re making. That’s good enough for me!

After a couple of failed attempts at making gluten-free loaves in it (spoiler alert – these were massive failures!) I decided to park my lofty notions of creating the perfect, light and airy gluten-free loaf aside and try to make a gluten-free banana bread instead. Thankfully this was a much more successful endeavour!

Although I enjoy banana cakes sometimes I prefer banana breads because they have a firmer texture and are more substantial. They also don’t need as much sugar in them so you can kind of justify having a small slice of the bread for breakfast. In fact, if you have the option on your breadmaker to start cooking your loaf at a specific time (which many modern models do) you could wake up to a freshly baked banana hazelnut bread that’s just begging to be coated in butter and eaten with your morning cuppa.

Ripe bananas (i.e bananas which are very yellow and have brown spots on them) are high  FODMAP, so don’t use them for this banana bread. However, firm bananas (yellow and firm with no spots) are low FODMAP, so use this type. This banana hazelnut bread makes at least 12 portions, with one serving being low FODMAP.

I’d encourage you to give this breadmaker banana hazelnut bread a go because it’s genuinely delicious. This recipe makes a loaf that’s infused with the delicate flavour of fresh banana and is studded with crisp, crunchy little hazelnuts. It’s lovely on its own, but I think it’s elevated into something utterly divine when it’s topped with a generous slathering of salted butter. You only live once, right?

Ingredients:

250g gluten-free self-raising flour (I use Dove’s Farm G/F flour because it’s made with low FODMAP ingredients whereas many other gluten-free flours are made with high FODMAP options.)

1 tsp baking powder

1/2 tsp bicarbonate of soda

1 tsp xanthan gum

200g sugar

4 tbsps vegetable oil

3 tbsps rice milk

3 eggs

2 large firm bananas (around 270g peeled weight in total)

1/2 tsp salt

2 tsps ground cinnamon

1 tsp vanilla extract

150g hazelnuts (or macadamia nuts)

Method:

Place all of your wet ingredients into your breadmaker and then add the dry ingredients.

Choose a setting that will bake the loaf for around two and a half hours with a light crust.

Check to see if the loaf is cooked by pushing a skewer into the middle of it. If the skewer comes out clean then it’s cooked. If necessary continue to cook for a bit longer.

Once it’s done remove from the breadmaker and leave to cool inside the tin.

Once cool, cut into thick slices and serve either on its own or with butter.

Breadmaker Banana Hazelnut Bread by The Fat Foodie

Breadmaker Banana Hazelnut Bread by The Fat Foodie

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Banana Walnut Muffins with a Peanut Butter Core (makes 12)

Banana Walnut Muffins with a Peanut Butter Core by The Fat Foodie

A few days ago I fancied baking something to fill the kitchen cake tin because it was looking decidedly bare. After giving it some thought and having a good rifle through the kitchen cupboards I decided to make muffins. I had some bananas which needed used up soon, there was a peanut butter jar which had only a little bit left in it and I had half a pack of walnuts at hand, so I decided to bake some banana walnut muffins with a peanut butter core.

Ripe bananas (i.e bananas which are very yellow and have brown spots on them) are high  FODMAP, so don’t use them for these muffins. However, firm bananas (yellow and firm with no spots) are low FODMAP, so use this type. This recipe for banana walnut muffins makes at least 12 portions, with one serving being low FODMAP.

Muffins are incredibly easy to make because, to a large extent, they simply involve measuring out all of the ingredients into a mixing bowl and whisking until it’s combined. There’s no creaming of separate ingredients involved or anything like that. I’ve never made muffins with an interior surprise, but the peanut butter worked really well. I’m not sure if smooth peanut butter would have been quite as successful because I think the crunchy peanut butter definitely helps keep the core together and the crunch of the peanuts goes well with the crunchy walnuts too.

A while ago my Mum treated me to a Jamie Oliver muffin tin and although I wouldn’t ordinarily buy something purely because it’s got celebrity endorsement, I have to admit that this muffin tin is fantastic due to the depth of the muffin sections which helps to keep the shape of the muffins as they rise. Well done, Mr Oliver.

This recipe makes a lovely soft, moist banana flavoured muffin with an inner core of crunchy peanut butter that’s complemented by the flavour of the walnuts. They’re ideal for accompanying a mid-morning cuppa or as a tasty after dinner treat. Actually, they’re pretty good at any time of the day!

Banana Walnut Muffins with a Peanut Butter Core by The Fat Foodie

Banana Walnut Muffins with a Peanut Butter Core by The Fat Foodie

Ingredients:

200g gluten-free plain flour (I use Dove’s Farm G/F flour because it’s made with low FODMAP ingredients whereas many other gluten-free flours are made with high FODMAP options.)

150g dark brown sugar

2 large eggs

150ml vegetable oil

3 large firm bananas (my bananas weighed in at 320g)

1 tsp baking powder

1/2 tsp bicarbonate of soda

1 tsp xanthan gum

150g chopped walnuts

1 tsp vanilla extract

120g crunchy peanut butter

1 tsp ground cinnamon

1/2 tsp salt

Method:

Preheat your oven to 200C/180C Fan/400F/Gas mark 6.

Lay out your 12 muffin cases in a muffin tin.

Measure all of your ingredients into a large mixing bowl and whisk until it’s all combined.

Divide the mixture equally between the 12 muffin cases and (if you like) top with a walnut half.

Bake for 30 to 35 mins and leave to cool before munching.

Banana Walnut Muffins with a Peanut Butter Core by The Fat Foodie

Banana Walnut Muffins with a Peanut Butter Core by The Fat Foodie

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Nigella Lawson’s Chocolate Banana Muffins (Makes 12)

Nigella Lawson's Chocolate Banana Muffins Made by The Fat Foodie

Nigella Lawson’s Chocolate Banana Muffins Made by The Fat Foodie

At the end of last week I went to the fruit bowl and discovered that I had some firm bananas that needed to be used up before they turned into high FODMAP over-ripe ones, so I decided to turn them into something tasty. After a quick search on the internet I decided it make them into chocolate banana muffins.

The recipe I used is from Nigella Lawson’s book, Kitchen, a sizable tome which focuses on hearty ‘real food’ family recipes that can be easily adapted to suit what’s in your kitchen cupboards.

Although the chocolate banana muffins were ridiculously easy to make and tasted quite nice overall, I wish I’d gone with my instincts and added chopped walnuts and chocolate chips into the cake batter before I baked them. I think the addition of texture in this way would have made them just that little bit more special. As it was, my topping of drizzled icing sugar and a solitary little walnut perching on the summit of each muffin didn’t quite hit the taste target for me. But regardless, the bananas still got eaten and after all, isn’t discovering what you’d have done differently half the fun of cooking?

Ingredients:

3 firm bananas

125 ml vegetable oil

2 large eggs

100g brown sugar

200g gluten-free plain flour (I use Dove’s Farm G/F flour because it’s made with low FODMAP ingredients whereas many other gluten-free flours are made with high FODMAP options.)

3 tbsps. cocoa powder

1 tsp bicarbonate of soda

Method:

Preheat the oven to 200°C/180C Fan/400°F/Gas mark 6 and set out 12 muffin cases in a muffin tin.

In a big bowl, mash your bananas and then mix in (I always use an electric whisk) the oil, eggs and sugar.

In a separate bowl mix the flour, cocoa and bicarb together. If you want to add chopped nuts or chocolate chips into the mix then do so now. Add this dry mixture to your wet mixture and whisk until it’s all combined.

Divide the mixture equally into the muffin cases.

Bake in the oven for 15–20 minutes. When you can pierce the middle of the muffins with a metal skewer or a cocktail stick and it comes out clean with no wet batter sticking to it, they’re done.

Leave to cool (if you can without munching them) and then drizzle with icing sugar and top with a walnut.