Low-FODMAP Hummingbird Bread; Gluten-free
Moist and flavorful Hummingbird Bread with pineapple, banana and pecans. Low-FODMAP, gluten-free and IBS friendly. Top yours with fluffy cream cheese frosting for a decadent treat.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 12 servings 1x
- Category: Baked goods
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 2 cups low-FODMAP, gluten-free flour*
- 3/4 cup (plus 2 tablespoons, if pineapple is sour) granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon xanthan gum, if not added to your flour*
- 1/4 teaspoon salt
- 1 & 1/2 teaspoons cinnamon
- 1/2 teaspoon allspice
- 1 cup very ripe mashed bananas (200g; about 2 medium)*
- 1/2 cup (100g) crushed fresh pineapple*
- 1/2 cup (60g) chopped pecans, plus extra for sprinkling on top*
- 2 large eggs
- 1/4 to 1/2 cup low-FODMAP milk*
- 1/2 cup canola oil
- 1 tablespoon vanilla
- Baking spray, or vegetable shortening for greasing
Instructions
- Preheat oven to 350 F
- Grease loaf pan or muffin tin well with vegetable shortening or spray, and line with parchment paper (allow a 1 inch overhang for handles)
- Mix LF, GF flour, sugar, baking powder, baking soda, xanthan gum, salt and spices in a medium bowl
- Add the bananas, pineapple, and chopped pecans and stir. Set aside for now
- In a second large bowl, combine milk, oil, vanilla, then the eggs, and whisk together
- Next, incorporate the flour mixture to the liquids, and stir by hand to combine. It will be lumpy, do not overmix
- Pour into loaf pan and sprinkle more pecans over top if desired (if using cream cheese frosting, then omit this step)
- Bake on middle rack for 50-60 minutes until tester comes out clean (as ovens vary, yours may need more or less time)
- Place in pan on wire rack until cooled, then remove carefully with parchment handles to slice and serve
Notes
- Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients at time of posting
- Low- FODMAP milks include lactose-free whole milk, almond milk, oat milk
- You can adjust the amount of milk, based on the liquid level of your fruit. You may need more or less!
- I love this gluten-free flour, check out my bake off blog for the reason why!
- Ripe banana is low-FODMAP in 38g servings. If you use unripe banana, you can enjoy more, as the sugars alter when the fruit ripens. See notes above!
- Fresh pineapple is low-FODMAP in 140g servings, canned pineapple ‘in juice’ is low-FODMAP in 97g servings, I used fresh, since I think it has a superior flavor. Drain canned pineapple, if using that instead
- Pecans are low-FODMAP in 20g servings. To toast your pecans (if you want a garnish), place on a baking sheet at 350F for 5-10 minutes until just browned
- For a non-traditional hummingbird loaf, try chocolate chips instead of pecans 🙂
- Nutritional data is for loaf alone, without frosting
