low fodmap ✓ | lactose-free ✓ | gluten-free ✓ | nut-free✓ | soy-free ✓ | yeast-free ✓ | vegetarian ✓
Don’t you just love the smell of freshly baked banana bread? I mean it’s the best right? Recently I was testing a recipe for a low FODMAP Banana Bread so I made quite a few and my house has never smelled better 🙌🏻
Low FODMAP Banana Bread Recipe.
This banana bread is perfectly sweetened, moist, hearty, loaded with banana flavor, satisfying and beyond delicious! It’s the best banana bread that I’ve ever tried and I’m absolutely obsessed with it! The sour cream makes this bread so soft and tender while the oats make the texture diverse and rich.
How to make this Low FODMAP Banana Bread?
For this banana bread, you will need 9 simple ingredients and 10min of your time! Are you ready to make the best banana bread of your life?
There are 3 steps in making this banana bread:
1.Whisk the dry ingredients in one bowl.
2.Cream the butter with the sugar in another bowl and mix in all the wet ingredients.
3.In the end, add the dry ingredients to the wet ingredients and mix to combine. And there you have your banana bread ready to bake!
Ingredients in this Banana Bread:
Bananas: To make this bread low FODMAP is important to use unripe banana. And if you want to make the bread sweeter simple add more brown sugar.
Oats: Using rolled past, makes the texture of this bread more rich and diverse. If you don’t like oats or you don’t have any you can just use more flour
Butter: The butter is important as to gives that perfect soft texture and irresistible butter flavor.
Cinnamon: Gives amazing flavors. And if you are using chocolate chips, the cinnamon flavor paid with the chocolate is absolute heaven.
Brown Sugar: I love using brown sugar as it adds a depth-of-flavor and gives the banana bread that rich caramel flavor. YUM!
Egg: The egg gives structure and holds this bread. For this recipe, you will need only 1 egg. If you want to make it vegan try replacing it with 1 chia egg.
Lactose-Free Sour Cream: The sour cream makes this bread perfectly moist. If you don’t give sour cream, you can also use lactose-free thick greek-style yogurt or Crème fraîche.
Pure vanilla extract: Because there is no better flavor. I highly recommend using pure vanilla extract and not artificial flavored one.
Chocolate Chips: Chocolate Chips are optional but if you are a chocoholic like me I highly recommend that you add some. Because banana and chocolate are a match made in heaven! alternatively, instead of chocolate chips, you can add chopped nuts of choice.
To find the exact amount of the ingredients and step-by-step instructions, scroll at the end of this page.
what flour to use to make it?
I like to use my universal homemade gluten-free flour blend. Which is a mix of the following flours :
3. Sweet Rice Flour (Glutinous Rice aka Sticky Rice)
4. Tapioca Flour (tapioca starch is the same as tapioca flour)
5. Xanthan Gum
If you can’t make that one, you can try with any gluten-free flour mix (just make sure it contains xanthan gum because that helps in binding the dough). The final result using different flour mix might vary slightly, depending on what flours your mix contains.
To find the recipe for my gluten-free flour mix click, HERE.
How to freeze this Low FODMAP Banana Bread
This recipe for banana bread is freezer friendly. To freeze it simply wrap the loaf or the slices in plastic foil and place it in a freezer friendly bag or container. To defrost it, thaw in the fridge or room temperature. The bread will stay good in the freezer for up to 4 months.
*fodmap tips:
*To make sure that your flour mix is fodmap friendly I recommend that you make your own gluten-free flour mix, I always make this one. Or always read the ingredients of the store-bought gluten-free flour mixes. Make sure your mix doesn’t contain soy flour, chickpea/besan/gram/garbanzo bean flour, lentil flour, coconut flour, amaranth flour, or lupin flour.
*Even though most banana bread recipe calls for ripe bananas, in this one in order to make it low FODMAP you will need to use (green) unripe banana. To make your bread sweeter simply add more brown sugar or maple syrup.
*As a general rule always read the labels of the ingredients that you use as there can be sneaky FODMAP’s in any product. To educate yourself of which foods are high in FODMAP’s I’d strongly recommend downloading Monash Unversity FODMAP Diet App
*gluten-free tip:
If you are celiac or highly sensitive to gluten, buy certified gluten-free baking soda and oats. Baking soda and oats are naturally gluten-free, however, depending on the manufacturing place and process they could be cross-contaminated.
Low FODMAP Banana Bread (Gluten Free)
Ingredients
- 180 g gluten free flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 90 g rolled oats
- 1 egg
- 100 g butter (softened)
- 80 g lactose-free sour cream (or sub for lactose-free Crème fraîche or thick greek style yogurt)
- 100 g brown sugar (or maple suryp)
- 4 unripe bananas
- 1 tsp pure vanilla extract
- 100 g chocolate chips (optional but highly recommened )
Instructions
- Preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan or coat with nonstick spray. Set aside.
- Mash 3 bananas ( save one for decorating the bread)
- 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.
