Pumpkin pie spice
(usually a mixture of cinnamon, coriander seed, cloves, ginger, and nutmeg)
1 tsp
Baking powder
2 tbsp
Lemon juice
1 tsp
Baking soda
Instructions
Preheat the oven to 355ºF (180ºC) and line or grease a loaf pan.
Chop the bananas into small pieces and heat in the microwave for 30 seconds to soften. Then mash the bananas until smooth. Set aside.
Using a stand or hand mixer, cream the butter and sugars together in a large bowl.
Add the eggs, mashed banana, and vanilla to the bowl and continue mixing until combined.
In a separate bowl, add the flour, salt, pumpkin spice, and baking powder. Stir to combine.
In a small cup, mix the lemon juice with the baking soda (this reduces the taste of the baking soda).
Gradually add the baking soda mixture and the dry ingredients to the wet ingredients and mix until well combined.
Transfer the batter to the loaf tin and bake for 45 minutes in the middle of the oven.
Check the loaf with a skewer. The loaf will be done cooking once the top is golden and a skewer inserted in the middle comes out relatively clean. Cook for another five minutes if needed.
Serve warm fresh out of the oven or reheat your slice in the microwave for 20 to 30 seconds before eating.
Notes:
FODMAP Information: Our low FODMAP recipes are based on Monash University. Please refer to the Monash University FODMAP smartphone app for the latest lab-tested information. The main goal of the low FODMAP diet is to eat as diverse as possible without triggering symptoms.
