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FODMAP IT banana bread closeup on white cutting board with Gerbera daisies in background

FODMAP IT!™ Nana's Banana Bread

This recipe for FODMAP IT!™ Nana's Banana Bread comes from community member Madeleine Platten. Send us YOUR recipe if you would like us to re-create it and make it low FODMAP compliant.

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 10 minutes
Total Time: 1 hour 20 minutes
Makes: 14 Servings
Calories: 367 kcal
Author: Dédé Wilson


  • 1/4 cup (60 ml) lactose-free whole milk
  • 1/2 teaspoon lemon juice
  • 2 1/2 cups (363 g) low FODMAP gluten-free all-purpose flour, such as Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (113 g) unsalted butter, at room temperature, cut into pieces
  • 1 1/2 cups (297 g) sugar
  • 2 large eggs, at room temperature
  • 1 1/2 cups (340 g) ripe, fork-mashed bananas
  • 3/4 cup (85 g) chopped walnuts


  1. Position rack in the center of your oven. Preheat to 350° F/180°C. Coat the insides of a 9-inch by 5-inch (23 cm by 12 cm) loaf pan with non stick spray, line with parchment along the bottom creating overhang on the short sides, then coat the paper with nonstick spray as well.
  2. Stir the milk and lemon juice together in a small bowl and allow to sit for 5 minutes to thicken.
  3. Meanwhile, whisk the flour, baking soda and salt together in a bowl and set aside.
  4. Cream butter with an electric mixer on high speed in a large bowl until soft. Add sugar and continue to beat until well-combined, about 2 minutes, scraping down bowl as necessary. It will still look a bit sugary. Beat in eggs one at a time, allowing each to become absorbed before adding the next. Briefly beat in bananas.
  5. Gently beat in the flour mixture and the soured milk just until a few floury streaks remain, then add nuts and beat just until combined.
  6. Scrape batter into loaf pan and smooth top. Bake for 40 minutes, then turn oven down to 325°F/165°C and continue to bake for about 20 to 30 minutes more. A toothpick should just test clean when inserted in center of the loaf, the top will rise and be a deep golden brown and possibly crack. The edges will also just be pulling away from the sides of the pan.
  7. Cool pan on rack for 10 minutes, then use the overhang of parchment to gently remove the loaf from the pan, pull away the parchment and cool the loaf completely on the rack. This bread slices and tastes best after an overnight rest. Once completely cooled double wrap in plastic wrap and store at room temperature. Bread will keep for about 3 days wrapped well at room temperature or a few days longer if refrigerated. You can also freeze the loaf in which case, double wrap with plastic wrap and then slip into a heavy zip top bag and freeze for up to 1 month.



  • Don't worry about baking with very ripe bananas! They will provide the best taste and texture and if you stick with the serving sizes, the banana bread will remain low FODMAP.
Nutrition Facts
FODMAP IT!™ Nana's Banana Bread
Amount Per Serving
Calories 367 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 1g5%
Cholesterol 30mg10%
Sodium 171mg7%
Potassium 67mg2%
Carbohydrates 54g18%
Fiber 2g8%
Sugar 29g32%
Protein 5g10%
Vitamin A 45IU1%
Vitamin C 0.2mg0%
Calcium 17mg2%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.