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Sliced low FODMAP banana bread

Low FODMAP Banana Bread

Stefani Weiss
This Low FODMAP Banana Bread is perfectly sweetened, moist, hearty, loaded with banana flavor, satisfying, and beyond delicious!
5 from 9 votes
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast, Dessert
Cuisine Baking, Gluten-Free, Lactose-Free, Nut Free, Vegetarian
Servings 12 slices
Calories 259 kcal

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.

Nutrition

Serving: 1sliceCalories: 259kcalCarbohydrates: 37gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 35mgSodium: 203mgPotassium: 184mgFiber: 3gSugar: 18gVitamin A: 285IUVitamin C: 3mgCalcium: 40mgIron: 1mg
Keyword Low FODMAP Banana Bread