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?


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)


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 Rhubarb Cakes (makes 12)

Banana Rhubarb Cakes by The Fat Foodie

Rhubarb is abundant at the moment, not just in our gardens, but in the supermarkets too so I couldn’t resist using it again to bake a sweet treat. The tart nature of rhubarb needs a very sweet counterweight ingredient that makes its natural tartness sing and I can’t think of a better fruit that is bursting with natural sugars than bananas. At first I wasn’t quite sure whether the flavour combination would work, but it most certainly does, producing banana rhubarb cakes that are just the right level of sweet and sharp.

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 banana rhubarb cakes. However, firm bananas (yellow and firm with no spots) are low FODMAP, so use this type. This recipe for banana rhubarb cakes makes at least 12 cakes, with a serving of one cake being low FODMAP. The banana rhubarb cakes are also enhanced by the inclusion of some chopped strawberries I had at hand that needed to be used up. The strawberry is a nice addition to the mixture because the fruit naturally breaks down during the cooking process to become soft, sweet and jammy fruity little nuggets that are peppered throughout the cake batter.

I thought I’d take these banana rhubarb cakes into work tomorrow and had originally planned to just bake one large cake in a standard cake tin, but I’ve noticed that when I take a whole cake into work my colleagues seem to be reluctant to cut a slice for themselves, whereas if I bring in individual cakes they get munched quickly. (Is it the politeness factor or do the cakes simply look more alluring as individual cupcakes?) Taking this into consideration, I baked my banana rhubarb cakes in my silicone bundt cases, but it’s not essential because they’d be fine baked in normal cupcakes cases too.

This is a fairly easy cake recipe to make. Aside from letting the chopped rhubarb and strawberries macerate in the sugar, cinnamon and ginger, it’s simply a case of mixing the wet and dry ingredients together and then spooning the mix into cupcake or bundt cases. Although it’s simple, it’s still a deliciously complex-flavoured cake though, seeing sharp rhubarb being tempered by the sugary-sweet banana, moist little chunks of strawberry and a zingy lime icing drizzle. A perfect cake to celebrate early summer’s bounty.


150g of gluten-free 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 xanthan gum

140g white sugar

1 tsp baking powder

1/2 tsp bicarbonate of soda

1/2 tsp salt

1 tsp ground cinnamon

2 eggs

2 small firm bananas

125ml vegetable oil

50ml rice milk

1 tsp vanilla extract

For the rhubarb:

2 – 3 cups of rhubarb (chopped into pretty small chunks)

1 cup of chopped strawberries (chopped into pretty small chunks)

1 tsp ground ginger

1 tsp ground cinnamon

100g white sugar

For the icing:

1 tbsp lime juice

1/4 tsp green food colouring

6 heaped tbsps of icing sugar


Cut your rhubarb and strawberries into small chunks and place in a large bowl. Scatter the white sugar, cinnamon and ginger over the fruit, stir well and leave to one side.

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

Lay your cupcake cases into a muffin tray or place your silicone bundt cases onto a couple of baking trays.

Measure your bananas and wet ingredients into a large mixing bowl and mix well.

Add the dry ingredients and the fruit and mix well.

Spoon the cake mixture into the cake cases and bake for 30 -35 mins. (Ordinarily I’d say that when a skewer pushed into the centre of the cake comes out clean it’s done, but the fruit will be very moist and will possibly give a false result, so just trust your instincts on this one!)

Remove from the oven and leave to cool before drizzling with the lime icing.

Banana Rhubarb Cakes by The Fat Foodie

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