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Low FODMAP Buttermilk Banana Cake


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The Perfect Basic Low FODMAP Buttermilk Banana Cake

Looking for a banana cake that is low FODMAP and luscious? Look no further than our versatile Low FODMAP Buttermilk Banana Cake.

basic low FODMAP Buttermilk Banana Cake cooling on rack

Confused About Bananas and the Low FODMAP Diet?

Wondering if bananas are low FODMAP? Rest assured that they are – even ripe ones, which is what you need for this recipe. It all comes down to serving size, so stick to our serving size guidelines, which are based on current Monash University recommendations.

Versatile Banana Cake

This recipe can be baked in two 8-inch (20 cm) round pans, as seen in the image above, or a 13 by 9-inch (33 cm by 23 cm) pan, for a snack-cake style cake that you can cut into casual squares.

We like this banana cake frosted, plain or even served with just a dusting of confectioners’ sugar. (See Tips at end of recipe for the 13 by 9-inch (33 cm by 23 cm) variation)

Baked into rounds you can see it in all its stacked and layered glory as a base for our Salted Caramel Banana Cake. Yeah, you read that right. Check out this preview below… are you drooling yet? It is a perfect birthday cake for any banana lover – whether they are following the low FODMAP diet or not!

main image of low FODMAP Salted Caramel Banana Cake on a white ceramic cake pedestal

I originally made this cake with wheat flour for our sister-site, Bakepedia. The visuals took inspiration from Cooking Classy. Neither of those recipes is low FODMAP, but this one is! Enjoy!

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basic low FODMAP Buttermilk Banana Cake cooling on rack
4.45 from 9 votes

Low FODMAP Buttermilk Banana Cake

This Low FODMAP Buttermilk Banana Cake is perfect as a basis for our Salted caramel Banana Cake, but turn to it anytime you need a sweet, moist banana cake.

Low FODMAP Serving Size Info: Makes two, 8-inch (20 cm) round cakes (12 servings) or one, 13 by 9-inch (33 cm by 23 cm) oblong cake (24 servings)

Makes: 24 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Author: Dédé Wilson


  • 1/3 cup (75 ml ) lactose-free whole milk, at room temperature
  • 1 teaspoon lemon juice
  • 1 3/4 cups (254 g) low FODMAP, gluten-free all-purpose flour, such as Bob’s Red Mill 1 to 1 Gluten-Free Baking Flour such as Bob’s Red Mill 1 to 1 Gluten-Free Baking Flour
  • 1 ½ teaspoons baking powder; use gluten-free of following a gluten-free diet
  • 3/4 teaspoon baking soda
  • ¼ teaspoon salt
  • 1/2 cup (1 stick; 113 g) unsalted butter, at room temperature, cut into small pieces
  • 1 1/3 cups (269 g) sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs, at room temperature
  • 3 medium-sized ultra-ripe bananas, fork mashed
  • 1/2 cup (50 g) lightly toasted pecans, cooled and chopped


  1. Position the rack in the middle of oven. Preheat oven to 350˚ F/180°C. Coat the insides of two 8-inch by 2-inch (20 cm by 5 cm) round cake pans with nonstick spray, line bottoms with parchment rounds, then spray parchment paper; set aside
  2. Add the lemon juice to the milk in its measuring cup. Stir together and let sit until thickened, about 5 minutes. Meanwhile whisk together the flour, baking powder, baking soda and salt in a medium bowl to aerate and combine; set aside.
  3. In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Add the sugar gradually and beat until very light and fluffy, about 3 minutes, scraping down the bowl once or twice. Beat in vanilla.
  4. Beat in the eggs one at a time, scraping down after each addition, allowing each egg to be absorbed before continuing.
  5. Lightly whisk together the mashed banana and soured milk. Add the flour mixture in four additions, alternating with the banana mixture and pecans. Begin and end with the flour mixture and beat briefly until smooth. Divide batter evenly in pans.

  6. Bake for about 30 to 35 minutes or until a toothpick shows a few moist crumbs clinging. The cake will have just begun to come away from the sides of the pan. Cool on rack for 10 minutes. Unmold, peel off parchment, and place directly on rack to cool completely. The cakes are now ready to fill and frost. Alternatively, place layers on cardboard rounds and double wrap in plastic wrap; store at room temperature if assembling within 24 hours or slip into zip-top bags and freeze for up to a month.



  • For a 13 by 9-inch (33 cm by 23 cm) pan, proceed as follows: Coat the inside of a 13 by 9-inch (33 cm by 23 cm) pan with nonstick spray. If you want to unmold the cake at the end, line the bottom of the pan with parchment paper and spray parchment. Make the batter as directed and scrape into pan and level it gently. Bake for about 35 minutes or until a toothpick shows a few moist crumbs clinging. The cake will have just begun to come away from the sides of the pan. Cool on rack for 10 minutes, then unmold and peel off parchment, if this is your approach. Otherwise, let cake cool in pan. The cake can be left plain or can be frosted, in or out of the pan.
Course: Basic, Dessert
Cuisine: American


Calories: 160kcal | Carbohydrates: 26g | Protein: 2g | Fat: 6g | Sodium: 86mg | Fiber: 1g | Sugar: 15g | Vitamin C: 0.1mg

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.

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