Low FODMAP Banana Bread
Last week I made the best low FODMAP banana bread ever. I think I have already said that before when I shared the recipe for this banana bread with you, but I honestly think this one is even better.
It is not a super healthy recipe for banana bread because it does contain oil and brown sugar. But it is so so good!
Good enough to just have it plain with a cup of coffee, but when you eat it warm with a layer of peanut butter on top it is even better.
The credits for this recipe are not for me. I have used the recipe by Sugar and cinnamon and changed it a bit to make it low FODMAP.
Storing the banana bread
Pack the banana bread airtight in a plastic container or in foil. It will remain good for about 4-5 days. Has the banana bread become a little dry? Then you can pop it in the microwave for 20 seconds to make it soft again.
I prefer to freeze the low FODMAP banana bread in slices (also packed airtight) and then always take a slice from the microwave in the morning if I want to eat it that day.
Ripe or unripe banana?
The only ingredient that is limited low FODMAP in this recipe is banana. Since there are two bananas in the whole loaf, one slice will contain relatively little banana.
If you use unripe bananas that have just turned yellow and have no brown speckles yet, 100 grams of banana is low FODMAP. You can then eat 2 to 3 slices of this banana bread at a time without any problems.
If you use ripe bananas, with a lot of brown speckles, 35 grams of banana is low FODMAP. If you get 16 slices from this banana bread, one slice contains about 14 grams of banana. You can therefore safely eat 2 slices of banana bread per serving.
Looking for more low FODMAP snacks?
Are you always looking for yummy low FODMAP snack ideas? Then make sure to also check out my blog with 80+ low FODMAP snack ideas, so you will never run out of inspiration!
Or bake one of these healthy snacks:
- Carrot cake banana bread
- Chocolate zucchini bread
- Healthy low FODMAP cheesecake with lemon
- Gluten-free pumpkin muffins
- Granola bars with peanut butter
Will you let me know if you make my low FODMAP banana bread? I would love it if you would share your creations with me using the hashtag #karlijnskitchen on Instagram or by tagging me at @karlijnskitchen
Low FODMAP Banana Bread
- Total Time: 50 min
- Servings: 16 slices 1x
- Diet: Gluten Free
Description
Het absoluut lekkerste low FODMAP bananenbrood! Een glutenvrij, luchtig en lekker klef low FODMAP bananenbrood. De perfecte low FODMAP snack of ontbijtje.
Ingredients
- 125 gr (1 cup) gluten-free white flour (I use Schär Mix It Universal)
- 120 gr (1 cup) gluten-free whole grain flour (I use Doves Farm Brown Bread mix)*
- 2 medium banana’s, mashed**
- 3 eggs
- 110 ml (1/2 cup) olive oil
- 110 gr (1/2 cup) brown sugar
- 80 ml (1/3 cup) brewed black coffee
- 2 tsp baking powder
- ½ tsp salt
- 2 tsp cinnamon or pumpkin spice
- A 25-cm (10 inch) loaf tin
Instructions
- Pre-heat the oven to 180 degrees Celsius (350 F).
- Mix the olive oil and the sugar together in a bowl. Add the eggs and mix everything together well.
- Add the mashed bananas and the coffee and mix everything together. Add the flours, baking powder, salt and cinnamon and mix everything together. Pour into a loaf tin covered with baking parchment.
- Bake the banana bread in the oven for 40-45 minutes. The cake is done when a toothpick comes out clean. It can differ per oven how long it will take for the banana bread to be done. Keep an eye on your banana bread the last 15 minutes of the baking time.
Notes
*I think the recipe will also turn out fine if you only use gluten-free white flour
**Read the text above this recipe for more information on which bananas to use.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Snack
- Method: Oven
- Cuisine: International
Nutrition
- Serving Size: 1 slice (1/16 of the recipe)
- Calories: 165
- Sugar: 7
- Fat: 7
- Carbohydrates: 16
- Fiber: 1
- Protein: 2
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12 Comments
Yum! I love good banana bread. 🙂 I never would have thought to put coffee in banana bread–I bet that would give it a lot of richness.
It is very good 🙂
The gluten free flour aisle in the French supermarkets did not offer a lot of choice, so I made this with Schär cake mix – basically just corn flour – as the white flour, and buckwheat flour instead of the multigrain. It turned out delicious!! It looks a bit lighter than your picture so I was worried, but it’s soo good. Next time I’m going to add some cocoa powder or dark chocolate, and see how that turns out 🙂
I thought you could only have unripe bananas. Do you use ripe ones that mash well for this recipe or puree unripe ones?
Ripe banana’s are not low FODMAP, so I usually use bananas that are not green anymore, but just yellow and don’t have a lot of brown spots yet. I usually mash them with a fork.
This looks really, really nice. Can I just use regular all purpose gf flour? Also, if I make this for kids, I am wondering about putting coffee in there?
I think it will work fine with regular all purpose gf flour 🙂 You can also leave the coffee out.
Loved this recipe 🙂
I used Sukrin Gold instead of brown sugar, and only 55 grams instead of 110.
Turned out perfectly.
Thank you for all the ressources on your site.
Hi there, I’m not a coffee drinker and want to avoid the caffeine. What would you recommend replacing it with?
You could replace it with lactose-free milk or almond milk for example
I am from the USA but live in the UK. Loaf pan sizes are very confusing to me. The banana bread recipe all’s for a 10” (25cm) cake tin but all the photos show the recipe baked in a loaf tin. What size loaf tin should be used?
Hi Ashley, I didn’t use a loaf pan for this recipe, but a cake tin, as stated in the recipe. So using a 10 inch rectangular cake tin is fine.