Vegan Skinny Banana Bread

The Happy Pear's vegan low-FODMAP banana bread makes for a lighter snack that's perfect with a cup of tea.

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Introduction

This banana bread is more like a fruit brack than a cake – it’s light and sweet, and fairly simple to make. For best results, bake it in a shallow pie dish or brownie tray so that it cooks through fully, rather than a loaf tin. It’s a lovely healthy snack that goes great with a cup of tea or coffee.

Makes 12-16 squares
Easy
Cook time: 1 h

Ingredients

3 large greenish bananas (preferably not ripe, as you want them to be low-FODMAP)
90ml rice milk or almond milk
160ml maple syrup
2 tbsp molasses
240g buckwheat flour or gluten-free flour
½ tbsp baking powder
¾ tsp bicarbonate of soda
1 tsp ground cinnamon
¼ tsp grated nutmeg
½ tsp salt
50g raisins, soaked for 5 minutes in water (optional, for a juicier bite)
20g pumpkin seeds

Essential kit

You will need: a flat pie dish/brownie type tray (28cm x 18cm x 4cm).

Instructions

Preheat the oven to 150°C fan/170°C

Mash the bananas really well. Put them into a food processor with the rest of the ingredients (apart from the raisins and pumpkin seeds), and blend until everything is well mixed (if you don’t have a food processor, mix the wet ingredients and the dry ingredients separately and then combine them.) Drain the raisins, then put them into a large bowl with the banana mixture and mix well.

Line a flat pie dish/brownie type tray (28cm x 18cm x 4cm) with baking parchment. Pour in the mixture and spread out evenly. Sprinkle with the pumpkin seeds and bake in the preheated oven for 50 minutes, until a knife inserted in the centre of the loaf comes out clean.

Remove from the oven and carefully take the banana bread out of the tin. Allow to cool on a wire rack before slicing.

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