Mmmm…. Chocolate! One day I had some bananas that desperately needed using up, but I was a bit over ‘banana bread’ at the time and couldn’t face a regular tasting loaf. So I decided to spice it up and turn it into a chocolate banana bread to see how different it would make it. Very different!
I’ve since made this recipe countless times and it’s now my favourite banana bread ever. But when you think about it, with a name like Double Chocolate and Hazelnut Banana Bread, it had to be a winner.
A delicious treat that’s healthier than the name suggests
Now, while this banana bread sounds incredibly decadent, when you compare it to most other banana breads, it’s actually not that over the top. Yes, it has cocoa for chocolate flavour, dark chocolate for ‘chocolate chips’, and some nuts. And of course there’s some sugar and oil in it, making it a little on the cakey side. But if you compare this recipe to other banana bread recipes, it’s nowhere near as sweet or fatty.
That said, it’s not something you should be eating for breakfast every day. But, if you make small slices, there’s nothing wrong with enjoying a slice as a treat. It’s definitely far better for you than store-bought biscuits or cakes, with less added sugar and fat. And it’s got banana and nuts for some added fibre, so there’s definitely some healthy elements to it as well.
Let’s talk FODMAPs
From a FODMAP perspective, this recipe uses my low FODMAP gluten-free flour blend and almond milk, but you can use whatever low FODMAP flour and milk that you prefer and tolerate.
In terms of bananas, it does use ripe bananas (which we now know are high in fructans and should limit to around 30g servings), but so long as you slice the bread into more than 10 servings, you’ll be fine.
So how about making up a batch of this Double Chocolate and Hazelnut Banana Bread today. It’s beautifully light and fluffy. And I’ll bet that if you gave it to someone who didn’t know any better, they wouldn’t have a clue it was low FODMAP, gluten-free and dairy-free.
A deliciously light and fluffy low FODMAP chocolate banana bread that makes an excellent treat. Filled with goodness, while being gluten-free + dairy-free.
- 280g low FODMAP gluten-free flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp guar gum (see notes)
- 1/4 cup (25g) cocoa
- 1/2 tsp cinnamon
- 1/4 cup sugar
- 80g hazelnuts, chopped roughly
- 40g dairy-free dark chocolate, chopped into small pieces (sort of like chocolate chips)
- 1 cup (280g) of mashed banana (you’ll need about 2 large bananas)
- 2 XL eggs, lightly beaten
- 1/4 cup extra virgin olive oil
- 1 cup unsweetened almond milk
- 2 tsp white vinegar
- Preheat the oven to 175°C (fan-forced). Line a slice tray with baking paper.
- Sift the flour, baking powder, baking soda, gum, cocoa and cinnamon into a large bowl. Add the sugar and mix well with a balloon whisk. Add the hazelnuts and dark chocolate and mix with a spoon to combine.
- In a separate medium bowl, combine the mashed banana, eggs, oil, almond milk and vinegar. Add to the dry ingredients and mix until combined. Pour into the lined slice tray and even it out so the mixture is level.
- Bake the banana bread for 35 minutes, or just until a skewer comes out clean. But don’t overcook or it will become dry. Cool in the tray for 5 minutes, then transfer to a rack to cool completely.
- When cool, cut into slices. I like to make slices across the bread and then slice them in half down the middle.
- Can be eaten warm, when it’s cooled completely, or it can be frozen for later use.
Note: You can make this banana bread into muffins. Transfer the mixture into 14 muffin cases, then bake at 175°C (fan-forced oven) for 20-22 minutes (or until just cooked – see step 4).
- This recipe is suitable for a low FODMAP diet, provided that the recommended serving size for this recipe is not exceeded.
- This recipe is naturally gluten-free and dairy-free. However, if you have an allergy to any of these items, or have coeliac disease, please check the labels on any purchased ingredients to ensure they are safe for your requirements.
- If the gluten-free flour mix you’re using already contains a gum, such as xanthan gum or guar gum, you shouldn’t need to add any more to it and so can omit the guar gum from this recipe.
- Gluten-free baked goods have the best texture on the day they’re made, but this banana bread will still be okay for a couple of days. You can freeze it though to keep it moist.
- Make sure that the cocoa is pure and doesn’t contain any ingredients other than cocoa.
- Almond milk is low FODMAP, but you could also use lactose-free milk, soy protein milk or hemp milk, depending on your personal food tolerances.
- If you don’t like hazelnuts, or run out, walnuts make a good substitution and will also decrease the total FODMAP load of the banana bread (which could be a good strategy if you are very sensitive to oligosaccharides).
Low FODMAP Portion
- Serving Size: 1 slice