Low FODMAP Hummingbird Snack Cake

Our Low FODMAP Hummingbird Snack Cake is packed with banana, pineapple and nuts - yet our serving sizes are low FODMAP!

Low FODMAP Serving Size Info: Makes 1, 13 x 9-inch (33 cm x 23 cm) cake; 24 pieces; serving size 1 piece

Course: Dessert, Snack

Cuisine: American

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Makes: 24 Servings

Calories: 253 kcal

Author: Dédé Wilson

2 3/4 cups (399 g) plus 2 tablespoons low FODMAP gluten-free all-purpose flour, such as Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
1 1/2 cups (218 g) sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt
1 cup (240 ml) vegetable oil, such as canola or rice bran
3 large eggs, at room temperature
2 medium sized ripe bananas, sliced into 1/2-inch (12 mm) rounds
1 cup (100 g) toasted pecan halves, chopped
1 cup (225 g) canned crushed pineapple, lightly drained
1 1/2 teaspoons vanilla extract
Confectioners’ Sugar, optional
1 recipe Lactose-Free Cream Cheese Frosting, optional

Preheat the oven to 350°F/180°C. Coat the inside of a 13 x 9-inch (33 cm x 23 cm) pan with nonstick spray. Dust lightly with extra flour, shaking out excess.
Whisk together flour, sugar, baking soda, cinnamon and salt in a large bowl to combine and aerate; set aside.
In a separate medium-sized bowl, whisk together the oil and eggs until well blended. Stir in bananas, nuts, pineapple and vanilla.
Pour wet ingredients over dry and stir until combined. Batter will be heavy; make sure you combine well and there are no pockets of flour left. Scrape into prepared pan and smooth top with a small offset spatula.
Bake for about 35 to 40 minutes or until a wooden skewer shows a few moist crumbs. Cool pan on rack until completely cooled. Cake is ready to frost - or serve as is, or dusted lightly with confectioners’ sugar.
If using frosting, make sure it is nice and creamy and spreadable. Cover entire cake top with casual swirls of frosting, using an icing spatula or even the back of a spoon. Cake may be served immediately or stored at cool room temperature in covered container for up to 3 days.

Fructans: If you have passed your fructan wheat Challenge successfully then you can use conventional all-purpose flour made from wheat for the cake. Use weights (not volume) to figure out amounts.

Nutrition Facts

Low FODMAP Hummingbird Snack Cake

Amount Per Serving

Calories 253 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 1g5%

Sodium 150mg6%

Carbohydrates 33g11%

Fiber 1g4%

Sugar 17g19%

Protein 3g6%

Calcium 1mg0%

* Percent Daily Values are based on a 2000 calorie diet.