Banana and cinnamon loaf

A simple loaf to slice and freeze for later. Ripe banana gives sweetness, but this recipe is not presented as a low-FODMAP serving without individual assessment.

Serves or makes: 10 slices

Ingredients

• 250 g mashed banana
• 2 eggs
• 200 g gluten-free self-raising flour
• 60 g brown sugar
• 60 mL vegetable oil
• 1 teaspoon cinnamon
• 50 mL lactose-free milk

Method

1. Heat a conventional oven to 180°C and line a small loaf tin.
2. Whisk banana, eggs, sugar, oil and milk together.
3. Fold in the flour and cinnamon, then transfer to the tin.
4. Bake for 45–55 minutes, until a skewer comes out clean. Cool before slicing; freeze individual slices if desired.

Make it work for you

These recipes are cooking ideas, not individually tested or certified low-FODMAP, low-histamine or allergen-free meals. Check every ingredient and your own portion guidance. Measurements are metric; teaspoons are 5 mL. Oven temperatures are conventional; follow your oven’s guidance for fan settings.

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