Lower Fat, Reduced Sugar Banana Bread

Our Lower Fat, Reduced Sugar Banana Bread is low FODMAP if you stick to the portions suggested. Make sure to use super ripe bananas for best results.

Low FODMAP Serving Size Info: Makes 1 loaf; 14 slices; serving size 1 slice

Course: Breakfast, Dessert

Cuisine: American

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Makes: 14 servings

Calories: 441 kcal

Author: Dédé Wilson

11/2 cups (218 g) low FODMAP, gluten-free all-purpose flour, such as Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup (75 ml) vegetable oil, such as canola
1/4 cup (50 g) sugar
1/4 cup (54 g) firmly packed light brown sugar
2 large eggs, at room temperature
11/2 cups (300 g) fork-mashed ripe banana (about 3 medium)
1 teaspoon vanilla extract
1 cup (99 g) toasted walnut or pecan halves, finely chopped (optional)

Position rack in the center of your oven. Preheat to 350° F/180°C. Coat an 8 1/2 inch x 4 1/4 inch (21.5 cm x 10.5 cm) loaf pan with nonstick spray (see Dédé’s notes in headnote above).
Whisk the flour, baking soda and salt together in a large bowl and set aside.
Whisk the oil, sugar and brown sugar in a medium bowl until thoroughly combined. Whisk in eggs, one at a time, until incorporated. Whisk in banana and vanilla.
Pour wet ingredients over dry ingredients and whisk gently just until combined, finishing off with a rubber spatula. Gently fold in walnuts and/or chocolate morsels at this time, if using.
Scrape batter into loaf pan and bake for about 50 minutes to 1 hour. A toothpick should just test clean when inserted in center of bread, the top will be golden and risen and the edges will just be pulling away from the sides of the pan.
Cool pan on rack for 10 minutes, then turn bread out and cool completely on rack. Bread is ready to eat, however it slices best after being wrapped in plastic wrap and allowed to sit at room temperature overnight. Bread will keep for about 4 days. If you want to freeze it, double wrap a cooled loaf in plastic wrap, then slip into a heavy zip top bag. Freeze for up to one month. It will defrost very quickly at room temperature.

Fructans: If you passed the fructan wheat challenge, you can sub in all purpose unbleached flour for the gluten-free flour. Note that the banana bread will no longer be gluten-free. Use weight equivalents for most accurate results with this substitution.

Nutrition Facts

Lower Fat, Reduced Sugar Banana Bread

Amount Per Serving

Calories 441 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 1g5%

Cholesterol 30mg10%

Sodium 173mg7%

Potassium 11mg0%

Carbohydrates 76g25%

Fiber 10g40%

Sugar 15g17%

Protein 11g22%

Vitamin A 45IU1%

Calcium 59mg6%

Iron 3.1mg17%

* Percent Daily Values are based on a 2000 calorie diet.