Go Back
+ servings
Print Recipe
5 from 1 vote

Banana Orange Bread

A low fodmap banana orange bread recipe with carrots, cranberries and walnuts. Also a gluten free and vegan cake that tastes naughty!
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Breakfast
Cuisine: Low Fodmap
Keyword: banana bread, orange
Servings: 17 slices

Ingredients

  • 2 flax eggs* 2 tbsp flaxseeds + 6 tbsp warm water
  • 2/3 cup brown sugar
  • 3,52 oz |100g unripe banana (1 medium)
  • 1 big orange
  • 1 cup grated carrots
  • 1 tbsp dried cranberries
  • 1 ½ cups rice flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1 tsp vanilla extract optional
  • 1/4 cup finely chopped walnuts

Instructions

  • Combine flaxseeds and warm water, allow to sit for about 5 minutes and mix in the blender.
  • Finely grate the zest of the orange on to a plate and set aside, then squeeze the orange and soak the cranberries in the juice and set aside.
  • In a large bowl whisk the flax eggs and sugar and incorporate the grated carrots and orange zest.
  • Mash the banana with a fork and add it to the mix.
  • Add the flour, baking powder, salt, cinnamon, vanilla extract (optional) and whisk until completely blended.
  • Finally add the orange juice with the cranberries and the walnuts.
  • Preheat the oven to 180ºC/350ºF.
  • Bake in a 0,5kg/1lb loaf tin (25cm*11cm*7,5cm / 10inch*9inch*4,5inch), lightly greased, in the middle of the oven for 45 minutes.
  • Remove the cake from the oven and leave it to cool in the tin for 10 minutes.

Notes

*you can use 2 eggs for a non vegan version.