Eat Cake For Breakfast

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Breakfast / dessert / recipes / snacks


Birthdays always pose a serious challenge to the FODMAP diet. At least once a week there’s a birthday in the office. This means there is quite literally a never-ending supply of cake. Not surprisingly, most shop-bought cakes are out of bounds for fodmappers as they normally contain wheat, milk and various other high FODMAP ingredients. This is making working life that little bit more difficult.

So, I decided to take advice from Kate Spade’s adorable ‘eat cake for breakfast’ range and bake a low FODMAP cake healthy enough, and yummy enough, to actually eat for breakfast. I chose to make a banana cake – because what’s better than eating cake as one of your five a day?

Plus bananas (supposedly) have all of these great benefits:


My banana cake is low in FODMAP, gluten free, lactose free and ridiculously easy to make.


  • 2.5 ripe bananas (mashed)
  • 2 eggs
  • 1 cup gluten free flour
  • ¼ cup sugar
  • ¼ teaspoon salt
  • ½ teaspoon bicarbonate of soda
  • 1 tsp maple syrup
  • 1.5 tbsp rapeseed oil

The first step is crucial: find really ripe bananas – the kind you would usually throw out. I used two and a half medium sized bananas.

In a bowl, combine the gluten-free flour, baking soda and salt.

In a separate bowl, whisk together the eggs, mashed banana, sugar, bicarbonate of soda (otherwise known as baking soda) and rapeseed oil. I added a bit of maple syrup for extra sweetness, as my bananas weren’t as ripe as they should be. Mix until you have a liquidy mixture (pictured below) and don’t worry about the lumpy bits of banana – they’ll go.


Then add both bowls of ingredients together into one bowl and stir until fully blended. I then decided to add a handful of raisins and sultanas and a sprinkling of cinnamon for extra flavour. If you’re feeling really daring, you could also add peanut butter or chocolate chips.

Pour your ingredients into a loaf tin. Make sure you grease the tin or line it with baking parchment to avoid disaster!


Bake in the oven at 200 °C for about 30-40minutes, then leave to cool.

This delicious little cake is perfect for breakfast, tea – or any time of the day really.

So slice your cake, add butter / peanut butter or whatever takes your fancy – and enjoy! It’s so good it’ll turn the healthiest of people into cake eaters!



The Author

Low FODMAP│IBS│Low Lactose│Low Gluten│Low Fructose


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