So, what to do with all my leftovers?
After some intrepid Googling, I found this recipe for Blueberry-Banana Muffins with ginger.
I adapted it to work with the ingredients I had on hand, and my laziness. Namely, substituting rice flour for whole wheat flour, fresh ginger for dried, adding more sugar, and using whole flaxseed instead of ground because I didn't feel like grinding.
This is NOT a low-FODMAP food, due to all that wheat flour and who knows what else. But it was delicious. In fact, it only made for 4 servings. Cost-wise it's a disaster on its own, but given I'd already bought all these ingredients for other purposes at some point, it worked out well.
Ingredients:
1 cup rolled oats
½ cup all-purpose unbleached wheat flour
½ cup brown rice flour
¼ cup whole flaxseed
1½ tsp baking powder
1 tsp baking soda
½ tsp salt
1 tbsp candied (crystallized) ginger, very finely diced
1 egg
½ cup brown sugar
½ cup white sugar
1 tsp fresh mashed ginger
¼ cup canola oil
1 tsp vanilla extract
1½ cups ripe bananas, mashed (about 3 large)
1 carton fresh blueberries
Instructions:
1. Combine dry ingredients (oats, flours, flaxseed, baking powder, baking soda, salt, candied ginger) and set aside.
2. In a new bowl, beat sugars, egg, oil, and vanilla extract; add ginger and banana and mix well.
3. Mix together with dry ingredients. Fold in blueberries.
4. Pour mixture into a well-greased bread loaf pan.
5. Bake at 350 for 1 hour and 10 minutes or so.
It was very, very moist, and could have been cooked a little longer. And perhaps taken fewer blueberries. But it was good! Success!