Banana breads are a great way to use up brown bananas left over in your fruit bowl. Frugal much?! Some recipes get you a rather cake-like banana bread that goes well with a cup of coffee as a sweet treat in the afternoon. Nothing wrong about that. But not this guy.

This guy is the spicy, fruity equivalent of a brioche, a sweetish bread that calls for a delicious spread. I made my own lactose-free cream cheese (‘recipe’ to come) and topped it with rhubarb compote, jam or maple syrup. Peanut butter is always a go, obviously!

Now, this recipe is partly based on almond meal, which can be an irritant for some. Start with half a slice to test your limits, so this low FODMAP recipe doesn’t cause you bother.

Ingredients

• 2 large banana
• 3 eggs
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 130g gf self-raising flour
• 160g almond meal
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon

Instructions

Pre-heat oven to 180°c. Mash bananas, add the eggs, vanilla extract, and maple syrup and mix in the dry ingredients. Pour mixture into a greased bread tin.

Bake for 40 minutes.

I sliced the bread once it cooled and froze, so as and when I crave banana bread, I simply have to toast a slice. Enjoy!