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5 from 3 votes

Low FODMAP Vegan Banana Bread

A one bowl banana bread recipe packed full of flavors and nutrients: bananas, carrots and walnuts. Low FODMAP, vegan and gluten free.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: Low Fodmap
Keyword: banana, banana bread
Servings: 14 slices


  • 10,5 oz | 300g bananas (3)* mashed
  • 1 medium carrot grated
  • 2 flax eggs 2 tbsp flaxseeds + 6 tbsp warm water
  • 1,76 oz | 50g brown sugar
  • 1/2 cup | 2,64oz | 75g rice flour
  • 1/2 cup | 2,2oz | 65g cornstarch
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp vanilla extract
  • 1 tsp cinnamon
  • ¼ cup | 2,11oz | 60g finely chopped walnuts approx. 10 walnuts


  • Preheat the oven to 180ºC | 350ºF.
  • Combine flaxseeds and warm water, allow to sit for about 5 minutes and mix in the blender.
  • Finely grate the carrot on to a plate and set aside.
  • In a large bowl whisk the flax eggs and sugar and incorporate the grated carrot.
  • Mash the bananas with a fork and add to the mix.
  • Add the flour, starch, baking powder and soda, salt, vanilla extract, cinnamon and whisk until completely blended.
  • Finally add the walnuts.
  • Bake in a 0,5kg/1lb loaf tin (25cm*11cm*7,5cm / 10inch*9inch*4,5inch) in the middle of the oven for 45 minutes.
  • Remove the banana bread from the oven and leave it to cool in the tin for 10 minutes.


* 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 (approximately 4 slices).