LoFo Banana Cake with Lemon Icing
By Joanna Baker APD | AN | RN
In days gone by, being on a low fodmap diet restricted me to the use of gluten free flour. This often meant crumbly cakes, dense muffins and bread that had just lost its ‘chew factor”. The new LoFo Pantry flour has changed all of this and has given me my baking mojo back.
The LoFo Pantry flour is a wheat flour that goes though a chemical free wet-extraction process to remove the FODMAPs. This flour means that even on a low FODMAP diet you can now have your cake and eat it too.
There is nothing quite like the smell of fresh banana cake baking on a chilly Saturday afternoon and this cake won’t disappoint. Its light and fluffy and paired perfectly with a tangy lemon icing, it will please even the harshest critics.
Prep time: 10 minutes
Cook time: 30 minutes
For those kiwis out there, this recipe was adapted from the Edmonds Sure to Rise cookbook.
- 125g butter
- ¾ cup white Sugar
- 2 eggs
- 300g mashed ripe bananas (Ripe bananas are low fodmap at a 30g serve)
- 1 tsp baking soda
- 2 Tbsp warm lactose free milk
- 2 cups LoFo Pantry Plain Flour
- 2 tsp baking powder
- 1 tbsp butter
- Juice & rind of 1 lemon
- 1.5 cups icing sugar
- Heat oven to 160°Celsius. Grease a 30cm Bundt tin.
- Cream the butter and sugar in a stand mixer. Add eggs one at a time, beating well each time. Stir through the mashed banana. In a small cup, mix the baking soda into warm lactose free milk, then add to the wet mixture.
- Sift the flour and baking powder into a large bowl, then stir through the wet mixture.
- Bake in oven for 30-35 minutes until cooked through. Its cooked through when a thin skewer inserted in the cake comes out clean. Allow to cool.
- Make the icing. Melt the butter in microwave. Add the lemon rind and half of the icing sugar and mix well. Add the lemon juice and remaining icing sugar. If the icing is too runny, add extra icing sugar until icing is thick and creamy. Ice the cake and enjoy.
Book an appointment today & find your happy place