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
- Preheat oven to 325°F. Grease a bread loaf pan and set aside.
- 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.
- 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.
- 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.
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,