• Dietitian Clare

Cinnamon Spiced Banana Bread - with an optional cacao swirl

A bit of a twist on the traditional banana bread, marbled cacao! You can definitely skip the cacao and use the recipe to make traditional cinnamon-spiced banana bread, but I'm a chocoholic and love the additional cacao effect!

It's also gluten-free, dairy-free and low fodmap

GF, DF, Low Fodmap

Recipe serves 12


4 ripe bananas

1/4 cup rice malt syrup (or your preferred alternative)

1/4 cup extra virgin olive oil

2 eggs

1 tsp vanilla extract

2 tsp cinnamon

1 1/2 cup self-raising wholemeal flour (or GF alternative, buckwheat for Low Fodmap)

1 tsp baking powder

Optional: 1/4 cup cacao powder and 1 tbsp milk (any) for the cacao swirl


1. Preheat oven to 180 degrees

2. In a bowl, mash 3 of the bananas and mix in the rice malt syrup, oil, eggs, and vanilla

3. Then mix in the cinnamon, flour and baking powder

4. Here is where you can opt to make a cacao swirl through the bread. If you wish, pour half the mixture into a separate bowl and mix in the cacao and milk.

5. Pour the mixture into a lined loaf tin. - If making the cacao swirl, alternate putting in spoonfuls of the plain banana and cacao, creating layers. Afterwards, gently swirl the mixture with a skewer

5. Bake for 30 minutes

Nutritional Info per serve:

Calories: 171 Protein: 3.3g Carbs: 24g Fat: 5.9g

*This is with the cacao swirl

©2020 by Dietitian Clare.  ABN: 41 916 976 164 

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