Low FODMAP Banana Nut Bread

Easy one-bowl Low FODMAP Banana Nut Bread recipe for you and your family. Fluffy, moist and healthy! Also gluten free and lactose free.

These are my favorite baking recipes! The ones where fruits and nuts combine perfectly to make a healthy and safe treat for our sensitive tummies.

So today I share with you my Low FODMAP Banana Nut Bread, a friends and family favorite. It tastes so good that nobody seems to mind that it’s low FODMAP, gluten free and lactose free! My kind of recipes!

It’s also very easy to put together. You’ll need:

• One bowl
• 7 ingredientes
• Less than one hour of your time

You can use a store-bought gluten free flour mix (with low fodmap ingredients) or make your own with simply two ingredientes. Check recipe and notes below for details.

And the final result is a moist, fluffy, nutty flavored banana bread, to kick off your day with energy and a happy tummy!

I also have two healthy and vegan low FODMAP banana breads you might like:

• Vegan Banana Bread with Carrots
• Vegan Banana Orange Bread

And let me know if you have any questions, suggestions, ideas for my next banana bread. Maybe with some chocolate chips? Oats? Pecans?

Xo, Joana

Print Recipe Pin Recipe

5 from 5 votes

Low FODMAP Banana Nut Bread

Easy one-bowl Low FODMAP Banana Nut Bread recipe for you and your family. Fluffy, moist and healthy! Also gluten free and lactose free.

Prep Time10 mins

Cook Time40 mins

Total Time50 mins

Course: Breakfast

Cuisine: Low Fodmap

Keyword: banana, banana bread, walnuts

Servings: 12 slices

Author: My Gut Feeling

Ingredients

• 3 | 10.6oz | 300g unripe bananas
• 1/2 cup | 2oz | 60g walnuts finely chopped
• 1/2 cup 2.8oz | 80g brown sugar
• 5 tbsps olive oil
• 1 egg
• 1 cup | 140g all-purpose gluten free flour* OR 2/3 cup white rice flour + 1/3 cup cornstarch
• 2 tsp baking powder

Instructions

• Preheat the oven to 350ºF | 180ºC.
• In a big bowl beat olive oil and sugar for 2 minutes. Add the egg and beat until bubbles start to appear.
• Mash 2 bananas (7oz | 200g) with a fork and add them to the mixture. Beat until well combined.
• Add the walnuts, flour and baking powder and mix until well combined.
• Place the mixture in a greased loaf tin and top with the banana cut in half, gently pressing a bit.
• Bake in the middle of the oven for 40 minutes. Remove the banana bread from the oven and let cool in the tin for 10 minutes.

Notes

*Gluten-free and low FODMAP flour mixes:

• For my EU readers I suggest this Doves Farm GF plain white flour
• For my US readers I suggest this Bob Red Mills GF 1-to-1 baking flour

Low FODMAP diet: According to Monash University we can eat up to 3,53oz | 100g of unripe bananas (without black spots on the skin). Ripe bananas have a high fructan content, reducing the allowed quantity to 1,98oz | 35g. Therefore, we can then eat up to 1/3 of the banana bread per meal (4 slices).

Tried this recipe?Mention @mygutfeelingblog or tag #mygutfeeling!