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Home » Desserts

Low FODMAP Banana Bread

Published: Apr 12, 2018 · Updated: Jan 10, 2025 by Em Schwartz, MS, RDN

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This Low FODMAP Banana Bread is a yummy way to use up ripe bananas. Just stick to the listed serving size suggestion to keep things low FODMAP. 🙂

A loaf of low FODMAP banana bread dotted with walnut pieces.

You may be surprised to see this recipe calling for ripe bananas. If you look at the Monash Low FODMAP app, at first glance ripe bananas look like they would be a no-go on the low FODMAP diet because they are listed as high FODMAP (or red).

Jump to:
  • Shopping List
  • Low FODMAP notes
  • Instructions
  • Serving size
  • Serve this with
  • Recipe
Three ripe bananas

But, serving size matters. If you click into the ripe banana listing on the app, you will see that ⅓ serving (⅓ medium banana or 33 grams) actually turns into a low FODMAP (or green) serving.

A close up of freshly baked banana bread.

Although many of us should be able to tolerate a little more (~⅑ of this recipe), I’ve kept the serving sizes of this bread conservative (1/12th bread per serving) to help account for the small amount of FODMAPs that may be found in the other low FODMAP ingredients.

A low FODMAP diet is not a no FODMAP diet and even low FODMAP (green) foods can contain small amounts of FODMAPs. The diet has been designed so that multiple low FODMAP (or green) servings of foods can be eaten at the same meal, but there is a chance, if we eat too many low FODMAP foods, to push us over the low FODMAP threshold and trigger symptoms.

White dishes filled with the ingredients needed for low FODMAP banana bread

Shopping List

To make this low FODMAP banana bread, add these ingredients to your shopping list:

  • Coconut oil - ⅓ cup melted
  • Pure maple syrup - ½ cup
  • Eggs - 2 large
  • Ripe bananas - 3 medium (~260 grams) mashed
  • Unsweetened almond milk - ¼ cup
  • Vanilla extract - 1 teaspoon
  • Bob’s Red Mill 1:1 Gluten-Free Baking Flour (the blue bag) - 1 cup
  • Baking soda - 1 teaspoon
  • Salt - ½ teaspoon
  • Ground cinnamon - ½ teaspoon
  • Chopped walnuts - ½ cup

Low FODMAP notes

In this section, I share information for ingredients that are either frequently asked about or have suggested serving sizes to remain low FODMAP. We each have unique tolerance levels and nutritional needs. Please listen to your body (and, if possible, work with a FODMAP-trained dietitian) to determine what is best for you. For more low FODMAP serving size info, please refer to the Monash FODMAP app and FODMAP Friendly website or app.

Almond milk is low FODMAP in servings of 1 cup (250 mL) or 240 grams. My go-to is Almond Breeze unsweetened almond milk.

Bananas: FODMAP levels vary depending on the ripeness of the banana. Ripe bananas (yellow to yellow-brown) are low FODMAP in servings up to ⅓ medium or 35 grams. Unripe bananas (green to yellow-green) are low FODMAP in servings of 1 medium banana or 100 grams).

Bob’s Red Mill Gluten-Free 1:1 Baking Flour (in the blue bag) is my go-to low-FODMAP flour. Wheat flour is high in FODMAPs, whereas gluten-free flours made with rice, potato, and tapioca starch are low FODMAP in amounts up to ⅔ cups or 100 grams.

Although this Bob's Red Mill flour hasn’t specifically been tested, it appears to be low FODMAP by ingredients. It is also readily available across the US. You can usually find this flour in the “health,” “natural,” or gluten-free foods section of the grocery store and online.

Unless you tolerate GOS, avoid the Bob's Red Mill Gluten-Free All-Purpose Baking Flour in the red bag while low FODMAPing. This flour is made from higher FODMAP garbanzo beans.

Maple syrup: A low FODMAP serving is 2 tablespoons or 50 grams. Choose 100% or pure maple syrup instead of imitation or pancake syrup as these products are often made with high fructose corn syrup, a high-FODMAP ingredient.

Walnuts: A low FODMAP serving is 10 halves or 30 grams. This is about a ¼ cup.

Instructions

To start, heat your oven to 325°F. Gather all of your ingredients. Grease a bread loaf pan. I like to use a nonstick cooking spray.

Mashed bananas being added to a bowl of wet ingredients.

In a medium bowl, whisk together the coconut oil and maple syrup. Add the eggs and whisk again. Then add the mashed bananas, almond milk, and vanilla. Whisk until everything is well combined.

Mixing dry bread ingredients into a bowl of wet ingredients.

In a large bowl, mix together the gluten-free flour, baking soda, salt, and cinnamon. Add the wet ingredients into the dry mixture and stir until mixed. Gently fold in the all but 1-2 tablespoons of the chopped walnuts.

Loaf pan filled with bread batter.

Pour your banana bread batter into the greased loaf pan. Sprinkle with the remaining 1-2 tablespoons walnuts. Bake 55-60 minutes or until done. Allow the bread to cool before slicing and serving.

Freshly baked low FODMAP banana bread.

Serving size

One serving (1/12th of the loaf) contains low FODMAP amounts of ingredients.

To help stick to the suggested serving size (until FODMAP tolerance is known), I suggest slicing the entire loaf evenly into 12 slices after it has cooled.

Serve this with

  • Enjoy a slice of this Low FODMAP Banana Bread just as it is or with a little butter
  • Serve with a hard-boiled egg or two for a boost of protein
A loaf pan filled with low FODMAP banana bread sitting on a white marble slab. Black text reads "low FODMAP banana bread" at the top left and "FUN WITHOUT FODMAPS" centered at the bottom.

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Recipe

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A square image of a bread loaf pan filled with low FODMAP banana bread

Low FODMAP Banana Bread


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5 from 21 reviews

  • Author: Em Schwartz, MS, RDN
  • Total Time: 1 hour 10 minutes
  • Yield: 12 1x
  • Diet: Low Lactose
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Description

This easy Low FODMAP Banana Bread is a yummy way to use up ripe bananas. Just stick to the listed serving size suggestion to keep things low FODMAP. 🙂


Ingredients

Scale
  • ⅓ cup (70 g) melted coconut oil
  • ½ cup (165 g) pure maple syrup
  • 2 large eggs
  • 2 to 3 medium (250 to 260 g) ripe bananas, mashed
  • ¼ cup (60 g) unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 1 cup (150 g) Bob’s Red Mill 1:1 Gluten-Free Baking Flour (the blue bag)
  • 1 teaspoon baking soda
  • ½ teaspoon fine salt
  • ½ teaspoon ground cinnamon
  • ½ cup (60 g) chopped walnuts

Instructions

  1. Preheat oven to 325°F/165°C. Grease a bread loaf pan and set aside.
  2. In a medium bowl, whisk together the oil and maple syrup. Add the eggs and whisk. Then add mashed bananas, milk, and vanilla. Whisk until well combined.
  3. In a large bowl, mix together the gluten-free flour, baking soda, salt, and cinnamon. Add the wet ingredients into the dry mixture and stir until mixed. Gently fold in the chopped walnuts. 
  4. Pour batter into the greased loaf pan. Bake 55-60 minutes or until done. Allow the bread to cool before slicing and serving. 

Notes

Low FODMAP Serving: One serving (1/12th of the loaf) contains low FODMAP amounts of ingredients. To help stick to the suggested serving size (until FODMAP tolerance is known), I suggest slicing the entire loaf evenly into 12 slices after it has cooled. For more information about specific ingredients, please refer to the Monash FODMAP app, or check out the "Low FODMAP Notes" section in the blog post (above the recipe).

  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Category: Bread
  • Method: Bake
  • Cuisine: American

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Low FODMAP Banana Bread in a loaf pan. Black text reads "low FODMAP banana bread" centered at the top.
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Comments

  1. Deborah Franklin says

    May 19, 2020 at 11:05 am

    Do I leave it in the pan to cool?

    Reply
    • Em Schwartz, MS, RDN says

      May 19, 2020 at 12:37 pm

      For simplicity, I usually let the bread cool in the pan. Best, -Em

      Reply
      • Marcus says

        January 03, 2025 at 6:50 pm

        Great recipe that I keep coming back to! I modified the recipe slightly to use Coconut Sugar instead of maple syrup and it comes out just as moist.

      • Em Schwartz, MS, RDN says

        January 04, 2025 at 9:28 am

        Thanks for taking the time to share, Marcus! -Emily

  2. Marisol says

    April 19, 2020 at 3:24 pm

    I made this water and extra virgin olive oil. In muffin form. But they came out tasting salty. I think next time I'll use half the salt required. But it was really easy to make.

    Reply
    • Em Schwartz, MS, RDN says

      April 20, 2020 at 1:50 pm

      Thanks for sharing your experience and modifications, Marisol. I love that you turned this recipe into muffins! Our taste perception of salt is very subjective. So, I can definitely see how this amount might be salty for some, and not salty for others. Luckily, reducing the amount of salt as you suggested is an easy adjustment and shouldn't impact the other aspects of this recipe. Best, Em

      Reply
  3. Ashlyn says

    February 28, 2020 at 3:09 pm

    I wanted to try this recipe, but I would like to cut back on the oil. Could I substitute no sugar added applesauce? How much could be tolerated to be considered low FODMAP?

    Reply
    • Em Schwartz, MS, RDN says

      February 28, 2020 at 5:48 pm

      Hi Ashlyn! Substituting applesauce could work, but I haven't tried it so I can't speak to the result. With that said, up to a 1:1 substitution (1/3 cup) might work. On the FODMAP side of things, a 1/3 cup of applesauce is about 85 grams. Per serving (1/12th of the loaf), that would about 7 grams, which is below the most conservative low FODMAP serving for apple (20 grams). This means one serving should still be low FODMAP, but we're all unique and tolerate things differently. So, please do what's best for you! Hope that helps! - Em

      Reply
  4. Annette says

    February 16, 2020 at 3:53 am

    Hi there. Just wondering if you can clarify the grams of sugar per serving. Thanks!

    Reply
    • Em Schwartz, MS, RDN says

      February 28, 2020 at 6:01 pm

      Hi Annette, one serving contains 12 grams of sugar according to the nutrition database I use. This is just an estimation and nutrition may vary depending on the ingredients used. Best, -Em

      Reply
  5. Brianne says

    January 10, 2020 at 3:34 pm

    I was unsure about this recipe initially , due to a distrust in classic recipes made "healthy," but I was happy to see (finally!) see a low FODMAP recipe that does not call for coconut or almond flour, so I tried it and I am glad I did... it turned out PERFECT and tasted exactly like my mom's classic style banana bread I had growing up. Substitutions I made:

    I used sour cream instead of milk (I can tolerate it, and sour cream really moistens up banana bread)
    I added 1/4 cup ground flax seed in addition to the listed dry ingredients
    I omitted the cinnamon (personal preference when it comes to banana bread).

    Excellent recipe - I especially enjoyed it with the walnuts, something I usually leave out or banana bread.

    Thanks again!

    Reply
    • Em Schwartz, MS, RDN says

      January 14, 2020 at 4:28 pm

      Thank you for taking the time to share, Brianne! You made some delicious sounding substitutions. Glad you enjoyed it!

      Reply
  6. Julie says

    October 06, 2019 at 4:20 pm

    Hi Em.

    Can you please confirm that there is only one cup of flour needed in this recipe? There are a lot of wet ingredients, and one cup of dry just doesn't seem to be enough.

    Thank you!

    Reply
    • Em Schwartz, MS, RDN says

      October 07, 2019 at 9:47 am

      Hi Julie, Yes, I use 1 cup of Bob's Red Mill Gluten Free 1:1 Baking Flour in this recipe.

      Reply
    • Eliza Schneider says

      February 03, 2024 at 8:34 am

      Hi Julie,
      I have made this twice, the first time the bread deflated be cause it had too much moisture (still delicious though!) but the second time I eliminated the almond milk & added an extra half cup of flour & it came out perfect.

      Thanks for the recipe!! 💖

      Reply
  7. Ashley says

    May 05, 2019 at 4:09 pm

    This banana bread is absolutely delicious. It was both easy and quick to make. However, I ended up only having to bake it for about 40 minutes before it was finished at 325 degrees F. Regardless, it was delicious!

    Reply
    • Emily says

      May 06, 2019 at 4:21 pm

      Thanks for trying it out and sharing your feedback, Ashley! Ovens can sometimes vary in temperature, despite the temperature selected. I provide suggested baking times based on my oven, but actual baking times may vary. 🙂

      Reply
      • Justin says

        August 17, 2020 at 11:47 am

        Hi Emily, is your oven a fan (convection i think you call them in US?) oven?

        thanks very much

      • Em Schwartz, MS, RDN says

        August 17, 2020 at 1:56 pm

        Hi Justin, it is not. I use a conventional oven. Best, -Em

  8. Joann Partin says

    January 01, 2019 at 3:51 pm

    Thank you. Will be baking this tomorrow. Nice to find low Fodmap recipes. I do have a question. Are gf oats low fodmap? I typically make my own oat flour for baking but I think it triggers flare up with my IBS at times. I'm in the process of ruling out foods that bother me.

    Reply
    • Emily says

      January 02, 2019 at 9:29 am

      Hi Joann! Oats (GF or not) are low FODMAP at the recommended serving sizes. I invite you to check out the Monash app for serving sizes. With that said, even in low FODMAP portions, some people find oats to be a non-FODMAP trigger.

      Reply
  9. Deb says

    December 13, 2018 at 12:04 pm

    This is probably the BEST banana bread recipe I have ever used! It's easy, delicious, and sooo moist. My husband loved it too. I was curious how the texture would be since it's gluten free, but you really can't tell the difference at all. I used unsweetened almond milk for my milk, King Arthur GF Baking flour with 1 tsp of xanthun gum, and also added about 1/2 cup chocolate chips to make it a nice treat for dessert. In my oven, I did have to bake it for 1 hour and 15 min instead of the recommended 55-60 min at 325 degrees.

    Reply
    • Emily says

      December 13, 2018 at 2:01 pm

      Thank you so much for taking the time to share, Deb! I love your modifications, especially the chocolate chips. 🙂

      Reply
  10. Ally says

    October 09, 2018 at 1:38 pm

    Thank you so much for this great looking recipe!
    I am following a low-fat diet for gastroparesis. Could I replace the oil with lactose-free yogurt?
    Thanks so much for all of the resources you share. I have enjoyed several of your recipes, and you're so generous to make them freely available!
    Ally

    Reply
    • Emily says

      October 09, 2018 at 8:03 pm

      Hi Ally! I know yogurt can be used in some recipes, so it might be worth a shot! I don't tolerate dairy (except ghee), otherwise, I'd try it out myself. 🙂 Let us know how it goes if you try it out!

      Reply
  11. Haylee says

    September 17, 2018 at 3:59 am

    New favourite recipe!! Finally a straight forward recipe with simple ingredients! Thank you so much for sharing xx

    Reply
    • Emily says

      September 19, 2018 at 9:05 am

      Aww thanks, Haylee! So glad you liked it!

      Reply
  12. Paula says

    June 24, 2018 at 2:24 pm

    I altered this recipe accidentally when I made it the first time. The ingredient list calls for oats, and since it wasn't listed under the instructions part I overlooked adding them. I LOVED this bread, and I think it was the cinnamon, and I only used 2 bananas b/c that's what I had on hand. Often banana bread tastes too banana-y. I made this a 2nd time adding the oats. I liked the way it turned out the first time without the oats but I think it was a texture thing. Thanks for your recipes! I am excited to try the Strawberry Rhubarb Crumble next.

    I just forwarded your blog link and some recipes to my mom who lives in another state. My sister has had issues with her GI for years, and until I was diagnosed with IBS last year in November, I never realized that my sister may also have IBS!!! Her symptoms are so similar to mine when I am not eating right, and I haven't been for a couple weeks. She lives in a group home as she has special needs, and although they try to cook somewhat healthy, I am pretty sure my sister is eating those high FODMAP foods that may be causing issues, of course it's not intentionally. Hoping they can try some Low FODMAP meals & recipes in order for her to have some relief and maybe work with a dietician or even have someone come in to her group home and prepare some meals and make a list of things she should avoid.

    Reply
    • Emily says

      June 30, 2018 at 6:59 am

      Hey Paula! Sorry for the delay in responding. The oats were an oversight on my part. I typically test multiple versions of each recipe and forgot to take out the oats in the final ingredients list. 🙂 Thanks for catching that!

      And, thank you for sharing F w/o F - I really appreciate it! It definitely wouldn't hurt to connect with those responsible for making meals for your sister's group home and seeing if they could make even some smaller low FODMAP modifications (decreasing onion/garlic, swapping in more rice-based products, etc.), if she has IBS. 🙂

      Reply
  13. kris says

    May 08, 2018 at 2:50 pm

    Am looking for a sweet Low FODMAP treat and cannot with to try this! What would be a good substitute for the eggs?

    Reply
    • Emily says

      May 08, 2018 at 5:00 pm

      Hi Kris! You could try "flax eggs" - typically it's 1 Tbsp. flax seeds with 3 Tbsp water per "egg". I haven't tried it in this recipe, but to make a "flax egg", you just whisk the ground flax with the water until it's kind of gelatinous and then add the "flax egg" to the baking mixture just like you would eggs. Also just an FYI - a low FODMAP serve of flax seeds is 1 Tbsp. or 15 grams. Let us know if you try it out!

      Reply
  14. Kellie Riley says

    May 01, 2018 at 9:24 am

    So good! My whole family loved it. We added dairy free chocolate chips.

    Reply
    • Emily says

      May 01, 2018 at 7:29 pm

      Ooo chocolate chips would be a fun addition! I'll have to try that. Thanks for sharing, Kellie!

      Reply
  15. Elizabeth DiBiase, RD says

    April 12, 2018 at 2:08 pm

    Yum! I several overripe bananas waiting to be baked. Have you ever tried making your own GF flour mix using rice and tapioca flour? I am experimenting with this and hope it turns out.

    Reply
    • Emily says

      April 12, 2018 at 7:18 pm

      Hi Elizabeth! I have a long time ago before there were a lot of ready-to-use gluten-free options available. Right now, I prefer the time-saving option, but maybe someday I'll play around with making my own again. Hope it goes well!

      Reply
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Hi! I'm Emily, the dietitian behind Fun Without Fodmaps

Hey! I'm Emily - a FODMAP-trained Registered Dietitian living with IBS. I love creating easy low FODMAP recipes for you (and me)!

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