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

Low FODMAP Banana Bread

  • Author: Em Schwartz, MS, RDN
  • Prep Time: 10 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 10 minutes
  • Yield: 12 1x


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. 🙂



  • ⅓ cup melted coconut oil (or other neutral-flavored baking oil)
  • ½ cup pure maple syrup
  • 2 large eggs
  • 3 medium (or 297 grams) ripe bananas, mashed
  • ¼ cup low FODMAP milk
  • 1 tsp. vanilla extract
  • 1 cup Bob’s Red Mill 1:1 Gluten-Free Baking Flour
  • 1 tsp. baking soda
  • ½ tsp. salt
  • ½ tsp. ground cinnamon
  • ½ cup chopped walnuts


  1. Preheat oven to 325°F. 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. 


Ripe Bananas: According to Monash University, a low FODMAP serving of ripe bananas is ⅓ medium or 33 grams.

Low FODMAP Milk: I use unsweetened almond milk or macadamia milk. Lactose-free milk or another low FODMAP milk alternative may be used. 

Walnuts: According to Monash University, a low FODMAP serving is 10 walnut halves or 30 grams.

  • Category: Bread
  • Method: Bake
  • Cuisine: American

Keywords: gluten-free bread, FODMAP-friendly, banana bread,