Ingredients


100ml sunflower oil, plus extra to grease

175g caster sugar

175g gluten free self-raising flour

half tsp bicarbonate of soda

4 tbsp cocoa powder

100g lactose free chocolate chips or chunks

175g very ripe bananas

3 medium eggs, 2 separated

50ml lactose free milk

For the topping

100g lactose free milk chocolate

100ml lactose free cream


Serves - 4







Method


Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb loaf tin with baking parchment (allow it to come 2cm above top of tin).

Mix the sugar, gluten free flour, bicarb, cocoa and lactose free chocolate in a large bowl.

Mash the bananas in a bowl and stir in the whole egg plus 2 yolks, followed by the oil and lactose free milk.

Beat the egg whites until stiff. Quickly stir the wet banana mixture into the dry ingredients, stir in a quarter of the egg whites to loosen the mixture, then gently fold in the rest.

Gently scrape into the tin and bake for 1 hr 10-15 mins, or until a skewer inserted comes out clean.

Cool in the tin on a wire rack. To make the frosting, melt the lactose free chocolate and cream together in a heatproof bowl over a pan of barely simmering water.

Chill in the fridge until spreadable. Remove cake from tin, roughly swirl frosting over.


Recipe adapted from: Good Food

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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Chocolate & banana cake
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