Low FODMAP Banana Bread
Moist, naturally sweet banana bread made with ripe bananas and gluten-free flours. Perfect for breakfast or snacking.
Instructions
- 1
Preheat oven to 350°F (175°C).
- 2
Grease a 9x5 inch loaf pan.
- 3
In a large bowl, whisk together rice flour, cornstarch, baking soda, cinnamon, and salt.
- 4
In another bowl, mash bananas until mostly smooth.
- 5
Add maple syrup, olive oil, eggs, and vanilla to bananas.
- 6
Mix wet ingredients until well combined.
- 7
Pour wet ingredients into dry and stir until just combined.
- 8
Fold in hazelnuts if using.
- 9
Pour batter into prepared pan.
- 10
Bake for 50-55 minutes until golden and toothpick comes out clean.
- 11
Cool in pan for 10 minutes, then turn out onto wire rack.
- 12
Cool completely before slicing.
FODMAP Notes
Ripe bananas become higher in FODMAPs - use firm, just-ripe bananas. Limit to 1/3 medium banana per serving which this recipe achieves. Brown rice flour is low FODMAP. Hazelnuts are safe at 10 per serving.
Tips
- 💡 Use firm bananas, not overripe ones
- 💡 Don't overmix the batter
- 💡 Freezes well for meal prep
- 💡 Toast slices for extra flavor
Recipe Notes
This banana bread uses just-ripe bananas to keep FODMAPs low while still delivering that classic banana flavor. The olive oil keeps it moist and adds a subtle richness.
Substitutions
- Oil: Melted coconut oil
- Nuts: Walnuts or pecans
- Add-ins: Dark chocolate chips
Storage
- Room temperature: Keeps 3 days
- Refrigerator: Keeps 1 week
- Freezer: Freezes well up to 3 months
FODMAP Stacking Note
One slice (1/10 of loaf) is a low FODMAP serving. Watch banana ripeness carefully.
Related Recipes
- Low FODMAP Banana Pancakes
- Low FODMAP Baked Oatmeal
- Low FODMAP Carrot Cake