Let’s Make Poppy Seed Carrot Banana Bread
The Beginning of a Beautiful Relationship – This Poppy Seed Carrot Banana Bread has a history. Way back when I was in college a roommate’s girlfriend was visiting and brought an unassuming looking loaf as a treat. It made a huge impact on me and I have never forgotten it.
Sure, we’ve all had banana bread and carrot cake, but a combo? With poppy seeds and coconut thrown in for good measure? This was a revelation.
Actually I am not positive that the original had coconut but it was definitely a mash-up of banana/carrot/poppy seed and I had never ever had those ingredients all rolled up into one baked good before. In my effort to recreate this beauty I decided, hey, why not throw some coconut in there, just in case!
And some raisins and spices.
The result is not only incredibly flavorful but it is also really moist and keeps well. We like it for breakfast with a schmear of peanut butter.
We Love Buying in Bulk
Poppy seeds might not be a regular pantry item for you. They are often available in the spice aisle in tiny jars and while you typically do not need much, so the amount seems right, the sticker shock might make you pause.
There are mail-order sources that are more economical and we also encourage you to seek out purchasing them in bulk. This way you can just buy what you want and the stash will be fresh.
And while you are at it – check out what other low FODMAP ingredients you can stock up on in bulk: rice, oats, popcorn and other grains, to name a few.
Using the Right Coconut Shred
For this Poppy Seed Carrot Banana Bread you do need unsweetened coconut, as this loaf is plenty sweet enough. The shredded coconut in the supermarket baking aisle is sweetened. Look in the natural foods aisle or if you have a supermarket that offers bulk, look for it there while you are seeking out the poppy seeds.
For the image we used wide coconut flakes, sometimes called chips. Long shred would work too. What won’t work is “grated” or “desiccated” coconut. Look for those terms on labels. That kind of coconut is very fine and won’t provide the same visuals as seen above or the final texture that is most desirable.
Use the Right Pan
I like using an 8-inch by 4-inch (20 cm by 10 cm) loaf pan, instead of the more common 9-inch by 5-inch (23 cm by 12 cm), because this smaller one creates a squarer, taller loaf. I am particularly fond of my Vollrath 5436 Loaf Pan, sometimes labeled as a Wearever brand.
You can also use this loaf pan– which will have slightly slanted sides but holds the same amount of batter. You can see in the images showing slices how nice and square the bread looks.
In the image above you can see how I recommend the parchment lining, to help you unmold the bread easily, with perfect results. Below you can see how the parchment overhang helped to unmold the bread. You peel it away to cool the bread thoroughly.
Speaking of Cooling…
Cooling your Poppy Seed Carrot Banana Bread properly is very important and affects the texture of the loaf. After peeling away the parchment, place the loaf on a cooling rack until it is cool to the touch. Never wrap a warm loaf! We like slicing into this loaf after a rest at room temperature overnight.
Can you believe that this is low FODMAP with all of these incredibly yummy, flavorful ingredients? Amazing, right? Just try one slice at a time and see how you do. This recipe doubles easily; why not make two and freeze one or bring one to a bake sale.
But make sure to save one for yourself. This might be your new favorite quick bread.
Looking for more quick bread recipes? Click here!
Poppy Seed Carrot Banana Bread
This incredibly moist loaf is like a combo of banana bread and carrot cake!
Low FODMAP Serving Size Info: Makes 1 loaf; 14 slices; serving size 1 slice
- 1 1/2 cups (218 g) low FODMAP gluten-free all-purpose flour, such as Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (120 ml) vegetable oil, such as canola, rice bran or sunflower
- 1/2 cup (99 g) sugar
- 1/2 cup (107 g) firmly packed light brown sugar
- 2 large eggs, at room temperature
- 1 cup (240 ml) fork-mashed banana (about 2 medium very ripe bananas)
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1 cup (90 g) grated carrots
- 1 cup (about 60 g) unsweetened broad coconut flakes or unsweetened long shred coconut
- 1/2 cup (75 g) toasted pecan or walnut halves, finely chopped, or preferably a combination of both
- 1/2 cup raisins
- 2 tablespoons poppy seeds
Position rack in the center of your oven. Preheat to 325° F/165°C. Coat the insides of a 8-inch by 4-inch (20 cm x 10 cm) loaf pan with non stick spray, line with parchment along the bottom creating overhang on the short sides, then coat the paper as well.
Whisk the gluten-free flour, baking soda and salt together in a large bowl and set aside.
Whisk the oil, sugar and brown sugar together in a medium-sized bowl until well blended. Whisk in eggs, one at a time, until incorporated, then whisk in banana, cinnamon, vanilla, ginger, nutmeg and cloves. Pour the wet mixture over the dry and whisk gently until a few floury streaks remain. Add the grated carrots, coconut, nuts, raisins and poppy seeds and fold into the batter gently but thoroughly.
Scrape batter into loaf pan. Bake for about 1 hour to 1 hour 10 minutes minutes. A toothpick should just test clean when inserted in center of the loaf, the top will rise and be a deep golden brown and possibly crack. The edges will also just be pulling away from the sides of the pan.
Cool pan on rack for 15 minutes, then use the overhang of parchment to gently remove the loaf from the pan, pull away the parchment and cool the loaf completely on the rack. This bread slices and tastes best after an overnight rest. Once completely cooled double wrap in plastic wrap and store at room temperature. Bread will keep for about 3 days wrapped well at room temperature or a few days longer if refrigerated. You can also freeze the loaf in which case, double wrap with plastic wrap and then slip into a heavy zip top bag and freeze for up to 1 month.
- You can make this in a standard 9-inch by 5-inch (23 cm x 12 cm) loaf pan but the shape will not be as square; it will be squatter. Also check for doneness earlier, but use the same visual cues.
If You Can Tolerate
- Fructans: If you have passed the fructan wheat Challenge you can substitute unbleached all-purpose flour for the Bob’s. Use the weight for best equivalent and substitution. Note that the loaf will no longer be gluten-free.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
Tell Us What You Think
6 comments for “Low FODMAP Poppy Seed Carrot Banana Bread”
I am kind of shocked to see all the sugar in this! Also gluten free flours have questionable flour blends for gut issues. I make a fantastic banana/walnut bread with no added sugar and with almond and coconut flour. I’m amazed it tastes just like the regular flour sugar laden banana bread my mom used to make! Only it’s safe for my husband’s SIBO issue.
Hi DreamBigDeb, thank you for reaching out. This recipe has a very similar sugar profile to the one that was certified by Monash (although this recipe isn’t yet!) and while we couldn’t agree more about keeping an eye on “flour blends”, this one in particular is our favorite and many of us with IBS have done very well with it. Give it a try if you can. Coconut flour has been tested as very high in FODMAPs for Oligos, Fructose and Polyols, so as one of those triple threat ingredients, we tend to steer clear of it. If you do well with it, then that’s great! We love that you pointed out almond flour as it is a great teaching moment. It is Red Light on the Monash app, so many folks might look past it, but if you click through you see that it is Green Light approved in 1/4 cup (24 g) amounts, so it is very much something we can use and just pay attention to portion control. Good for you for actively helping your husband with SIBO and we hope we can be of help.
Hi, thank you for the lovely recipe. Is it possible to leave the sugar out, please? As it already have sweet components such as banana and raisins?
Hi Aline, Thank you for your interest. Sugar, in most baking recipes, provides much more than sweetness. It accentuates and highlights other flavors and is very important for creating structure and developing a proper texture. This recipe will not work without it. You could try reducing the sugar by 25%, maybe even 50%, but as I have not tested the recipe in this formulation I cannot vouch for it. It might work, it might not! If you decide to go for it, let us know! It would be helpful information for others as well.
I’m not much of a baker but had too many overripe bananas so I decided to try this recipe. It same out great. Even my non-fodmap adult son enjoyed it. I made it according to the recipe except I didn’t have poppy seeds and substituted black sesame seeds. Now I’m inspired to try more baking!
Rose, what a lovely note. The fact that a non-FODMAPer loved it AND that I inspired you to bake really made my day! Thank you for taking the time to let us know.