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Banana Bread

This super soft, delightful banana bread is suitable for the low FODMAP diet and also tastes delicious!

A perfect one bowl mixer for those lazy days. This banana bread has warm undertones with the help of cinnamon and nutmeg, perfect for afternoon tea. This recipe is a great way to utilise those ripe banana's instead of throwing them away. To keep this recipe low FODMAP, I use 2.5 ripe bananas to keep each serving size below 1/3 of a banana per serve.

For this recipe, I chose Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. This particular flour already contains xanthan gum. Xanthan gum is required in gluten free baking because it provides the elasticity and acts as a binding agent for the flour, more importantly it is responsible for holding onto moisture, which is exactly what gluten free flour often lacks. Find yourself a gluten free flour blend that has xanthan gum already added, but if it doesn't, it's not the end of the world! Simply buy xanthan gum separately from your local supermarket and add about 1/2 tsp to your recipe.

Follow along with the video below:

If you enjoyed this recipe, I would love to hear from you!


Serves: 10 Prep Time: 10 mins Bake Time: 60 mins Total Time: 1 hr 10 mins


2.5 medium ripe bananas

1 tsp lemon juice

60g butter, melted

60g raw caster sugar

60g brown sugar

2 tbsp maple syrup

2 eggs, room temperature

1 tsp pure vanilla essence

200g gluten free plain flour (I used bob's red mill 1 to 1 gluten free baking flour)

1 tsp ground cinnamon

¼ tsp ground nutmeg

2 tsp baking powder

¼ tsp bicarbonate soda

¼ tsp salt


  1. Preheat the oven to 180° C (fan forced) and line a standard loaf tin with baking paper.

  2. In a medium bowl, mash the banana and drizzle on some lemon juice to avoid oxidation. Set aside.

  3. In a large bowl, whisk together the butter, caster sugar and brown sugar.

  4. In the same bowl, whisk together the mashed banana, maple syrup, eggs, and vanilla essence.

  5. Sift in the gluten free flour, then add the cinnamon, nutmeg, baking powder, bicarbonate soda and salt. Use a spatula to combine.

  6. Pour the batter into the lined loaf tin and place into the oven for 60 minutes or until a knife comes out clean. Allow the loaf to cool in the tin for about 20 minutes, then transfer to a cooling rack.

  7. Serve and enjoy!

Store the banana bread in an airtight container at room temperature or in the refrigerator for up to 4-5 days.

Nutrition Information (per serve):

Calories: 200

Fat: 6g

Carbohydrates: 36g

Protein: 3g

Nicole Marie


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