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4.29 from 14 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


  • 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


  • 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.


*Gluten-free and low FODMAP flour mixes:
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).