During the lockdown everyone seemed to be baking banana bread in their masses. Every other post in Instagram was a beautiful looking banana-flavoured loaf, but for some reason, I never actually tried making one. It’s one of those bakes that looks delicious, but in reality, can sometimes taste a little too much of banana! It wasn’t until recently I thought about combining my favourite pancake topping into a cake recipe. I just love Nutella and banana on a pancake stack. The chocolate compliments the banana so well and it makes for a really tasty slice of cake.
The recipe below is easy to follow and most ingredients can be found in your standard baking cupboard. I’ve reduced the amount of refined sugar by using maple syrup as this gives a slightly more moist sponge. Not only does this cake taste great, it uses up any bananas that would otherwise be too high in fructose to consume. This recipe is Low FODMAP as long as you only have one slice at a time, otherwise you would be consuming too much fructose from the ripe banana (higher than the maximum portion size of 115g).
Nutella Banana Bread
Ingredients
- 3 Ripe bananas
- 50 g Margarine (I use stork as it's dairy free)
- 50 ml Maple syrup
- 25 g Light brown sugar
- 2 Eggs
- 225 g Gluten free self-raising flour
- 3 tbsp Nutella
Instructions
- Preheat your oven to 180 degrees Celsius.
- In a large bowl, mash the bananas until they form a smooth. Melt the margarine and stir into the banana with the maple syrup and sugar.
- Add the eggs, mix well, then fold in the flour.
- Separate half of the mixture into a separate bowl and add the Nutella. Stir well.
- Line a loaf tin with baking paper, then spoon in your mixtures. Alternate between the nutella and plain mixture to give the loaf a marble effect.
- Bake for 45 minutes, or until a cake tester comes out clean.
- Leave to cool, then cut into slices.
The cake will last for a couple of days in an airtight container, and I personally enjoyed a slice for breakfast! It’s quick and easy for those busy mornings, and was a tasty way to start the day. Alternatively it goes really well with a mid-morning cup of tea or coffee.
If you’ve enjoyed this recipe, why not take a look at some of my other loaf-cake recipes! They’re all gluten free too, such as this Lemon Drizzle Cake, or this Coffee & Walnut Cake or this Lime & Coconut Cake which is perfect for the summer months – it tastes like a cocktail!
Let me know if you give any of these recipes a try, I love to see your bakes.
Happy baking,
Alice x
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