This is the best Low FODMAP Banana Bread recipe that you can find online. You can expect a tender, moist, and buttery texture, rich banana flavor accompanied with warm notes of cinnamon, and an aroma that will be hard to resist.
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⭐ Why this recipe works
- You can make it with unripe and ripe bananas. Yes, you read that correctly. You can make this banana bread using ripe bananas. Check the section "Low FODMAP notes" below to see how this works.
- Perfectly tender texture. Thanks to one special ingredient (lactose-free sour cream) this banana bread has the softest and most tender crumbs.
- Rich flavor. This bread is low FODMAP without sacrificing any of the original banana flavors! Banana, vanilla, cinnamon - it’s all there and you won’t even notice that it is low FODMAP.
- Easy to make! This bread takes only 15 minutes to prepare and then you just need to wait patiently for 1 hour for the bread to bake! I’ll just warn you that your house will smell heavenly while the loaf is baking! If you are looking for a fancier low-FODMAP dessert, check out this low-FODMAP Carrot Cake.
🍌 Ingredients & Substitutes
Gluten-Free Flour. If you are based in Europe I recommend the All Purpose Gluten-Free Flour by Schar. This flour is certified to be low FODMAP by the Monash App. If you are in the US, I recommend Bob’s Red Mill Gluten-Free 1:1 Baking Flour.
Baking Soda. The soda helps make this bread tender and fluffy, so don’t skip it. If you are celiac or want your ingredients to be 100% gluten-free, use baking soda that is certified to be gluten-free. Baking soda is naturally gluten-free, however, depending on the manufacturing process it can get cross-contaminated.
Salt helps to balance the sweeteners, and I highly recommend that you use it!
Cinnamon goes so well with the bananas and gives those irresistible warm notes.
Rolled Oats. The oats give a more rustic texture. If you don’t want to use oats you can replace them with more flour.
Butter. I like the flavor of butter better but you can also use coconut oil.
Lactose-Free Sour Cream. The fat in the sour cream makes the texture of this banana bread so tender and soft. You can also use full-fat lactose-free greek yogurt or lactose-free Crème fraîche.
Brown Sugar. Brown sugar gives the bread more moisture. You can replace brown sugar with maple syrup.
Bananas. You can use ripe or unripe bananas. If you use ripe bananas you will need to control the serving size. You can do that by cutting the loaf into 12 slices, 1 slice contains low FODMAP amounts of the ingredients.
Vanilla extract. I recommend using pure vanilla extract instead of vanilla aroma.
Chocolate chips. This is optional, but highly recommended if you like chocolate as much as I do. You can also add chopped nuts in addition or instead of chocolate chips.
📋 Low FODMAP Notes
Below I list certain ingredients for this recipe that have suggested serving sizes to remain low FODMAP. The information comes from the Monash App. If possible work with a trained dietitian for a more personalized approach. For more low FODMAP serving size information, please refer to the Monash FODMAP app and FODMAP Friendly Website.
- Ripe Bananas. According to the Monash App, ripe bananas are low FODMAP in 35g (⅓ of a medium banana). If you decide to use ripe bananas you will need to control the serving portions. This bread uses 3 bananas which are about 250g,1 serving (1/12th of the bread is fodmap friendly). After the bread has cooled I recommend that you slice the loaf into 12 slices to better control the serving sizes. When using ripe bananas I recommend that you don't use an extra banana for decorating the bread in order to keep the servings low FODMAP. If you are at the beginning of the elimination phase and you want to play it safe, then you can also use firm bananas. The low FODMAP serving for firm (unripe) bananas is 100g or 1 medium banana. Rest assured that this bread tastes very delicious even when it is made with unripe bananas!
- Gluten-Free Flour. Bob’s Red Mill Gluten-Free 1:1 Baking Flour isn’t certified low FODMAP flour in the Monash App, however, according to the ingredients listed it looks like it doesn’t contain any high FODMAP ingredients. If you decide to use another type of flour, I recommend that you read the ingredients and use the Monash App to check if there are some that are high FODMAP. According to the Monash App, All Purpose Gluten-Free Flour by Schar is certified to be low FODMAP.
- Maple syrup. If you decide to use maple instead of brown sugar, choose 100% pure maple syrup. Avoid maple-flavored syrups because they are usually made of high fructose corn syrup which is a high FODMAP ingredient.
- Chocolate chips. If you decide to add chocolate chips to your loaf, choose dark chocolate chips. Dark chocolate is low FODMAP at 30 grams per serving.
🔪 How to make this Banana Bread
Step 1: Prepare the ingredients
Start by mashing the bananas. In a separate bowl mix all the dry ingredients (flour, baking soda, salt, cinnamon, and the rolled oats together) and set aside.
Take another bowl and using a handheld or stand mixer, beat butter and brown sugar together until smooth and creamy.
Step 2 - Mix all the ingredients together.
To the bowl with mixed butter and brown sugar add the eggs and beat for 2 minutes, then while the mixer is running on low speed add the sour cream, mashed bananas, and vanilla extract. When all the ingredients are mixed together slowly beat the dry ingredients into the wet ingredients until no flour pockets remain.
Fold in the chocolate chips or nuts if using any.
Step 3- Bake the loaf
Pour the batter into a greased 9 x 5 loaf pan. Bake the banana bread for 60 to 65 minutes. Once the bread is done, remove it from the oven and allow it to cool completely before you slice it.
👩🏻🍳 Expert Tips
Let the bread cool down for at least 2 hours before slicing.
📖 Storage guide
Wrap the sliced bread in plastic wrap or place the slices in a zip-lock and store them in the fridge for up to 5 days.
Did you make this? Tell me about it! Leave a ⭐ REVIEW and COMMENT below!
🍰 More Low FODMAP Sweet Recipes
Recipe
Low FODMAP Banana Bread
Ingredients
- 1 ½ cups gluten free flour
- 1 tsp baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- 1 cup rolled oats
- 1 egg
- 3.5 oz butter (softened)
- ⅓ cups lactose-free sour cream (or sub for lactose-free Crème fraîche or thick greek style yogurt)
- ½ cup brown sugar (or maple suryp)
- 3 unripe bananas
- 1 teaspoon pure vanilla extract
- 3.5 oz chocolate chips (optional but highly recommened)
Decoration
- 1 banana (skip if using ripe bananas)*
Instructions
- Preheat the oven to 350°F (180°C). Grease a 9×5-inch loaf pan or coat with nonstick spray. Set aside.
- Mash 3 bananas
- Whisk the flour, baking soda, salt, cinnamon and the rolled oats together in a large bowl.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and brown sugar together on high speed until smooth and creamy, about 2 minutes. Continue by adding the egg, continue mixing on a medium spead. Then add the sour cream,mashed bananas, and vanilla extract.
- With the mixer running on low speed, slowly beat the dry ingredients into the wet ingredients until no flour pockets remain. Fold in the chocolate chips, if using.
- Pour the batter into the prepared baking pan and bake for 60-65 minutes. Loosely cover the bread with aluminum foil after 30 minutes to help prevent the top and sides from getting too brown.To check whether the bread is done simply insert a toothpick in the center of the bread, if it comes out then your bread is done. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
- Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week.
- Serve with melted choclate (optional) but if you love chcolate as much as I do you would love it. Otherwise it goes great with butter, nut butter or fresh fruit toppings.
- This bread frezzes well. Check how to freeze this banana bread instructions above in the article.
Notes
- If using ripe bananas, 1/12 of the loaf contains the safe low FODMAP serving. I recommend that you slice the loaf into 12 equal slices. In this case, I don't recommend adding an extra banana for decoration in order to keep the serving size low FODMAP. Read more about this in the Low FODMAP Notes Section, in the article above!
- Let the bread cool down for at least 2 hours before slicing.
Jenny says
De-fricken-licious! And easy to make. You would never know it’s gluten free. My family gobbled it up.