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The Ultimate Low FODMAP Banana Bread (Gluten-Free and Moist)

James Chen - Professional Chef specializing in Low FODMAP cooking and Asian fusion cuisine at GoPlatedJames Rivera
Low FODMAP banana bread, tested 3 times, soft and moist, IBS-friendly comfort bake.
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Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast
Cuisine American
Servings 12 servings
Calories 229 kcal

Equipment

  • loaf pan
  • mixing bowls
  • whisk
  • spatula

Ingredients
  

  • 70 g melted coconut oil
  • 165 g pure maple syrup
  • 2 large eggs
  • 250 to 260 g ripe bananas, mashed
  • 60 g unsweetened almond milk
  • 1 tsp vanilla extract
  • 150 g Bob's Red Mill 1:1 Gluten-Free Baking Flour (blue bag)
  • 1 tsp baking soda
  • 0.5 tsp fine salt
  • 0.5 tsp ground cinnamon
  • 60 g chopped walnuts

Instructions
 

  • Preheat oven to 325°F (165°C). Grease a loaf pan and set aside.
  • Whisk together melted coconut oil and maple syrup. Add eggs, then bananas, milk, and vanilla.
  • Mix gluten-free flour, baking soda, salt, and cinnamon in a separate bowl.
  • Add wet ingredients to dry ingredients and stir until just combined. Fold in chopped walnuts.
  • Pour batter into pan and bake 55 to 60 minutes, or until a toothpick comes out clean.
  • Cool completely before slicing into 12 servings.

Video

Notes

Use firm bananas, a certified gluten-free flour blend, and slice into 12 equal servings for consistent low FODMAP portions.

Nutrition

Calories: 229kcalCarbohydrates: 31.4gProtein: 3gFat: 10.2gSaturated Fat: 3gCholesterol: 35mgSodium: 180mgFiber: 1.8gSugar: 12g
Keyword Dessert, gluten free, ibs friendly, low fodmap, low fodmap banana bread
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