Banana bread happens to be one of my most favorite treats. When I was in high school I would come home from school and find that my mom had made a loaf during the day. I’d cozy up with a magazine, a cup of hot cocoa and a slice of fresh banana bread for my after-school wind-down. Great memories. I’m glad I finally came up with a recipe good enough to share!
If you are able to tolerate a small amount of ripe banana, you should be able to tolerate this banana bread. According to Monash University, a third of a ripe banana should be tolerable to most people with IBS. This bread can be sweetened with powdered dextrose if you are extra sensitive to fructose, or it can be made with regular sugar.
Low-FODMAP Banana Bread
Low-FODMAP, Gluten-Free
Servings 12 slices
Ingredients
- 2 ripe bananas
- 2 eggs
- 1/4 cup unsalted butter, melted melted
- 1 teaspoon vanilla extract
- ½ cup sugar (or 2/3 cup powdered dextrose)
- 2/3 cup white rice flour
- 3 tablespoons potato starch
- 3 tablespoons tapioca flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350 degrees F. Lightly grease a 4″x 8″ loaf pan. (If using dextrose, decrease temp to 300 degrees F.)
- In a large bowl, mash the bananas with a fork. Add the eggs, melted butter and vanilla extract. Stir until smooth.
- In a medium bowl, stir together the sugar (or dextrose), rice flour, potato starch, tapioca starch, cinnamon, baking powder, soda and salt.
- Add the flour mixture to the banana mixture and blend well.
- Pour batter into prepared loaf pan and bake for 35 to 40 minutes, or until a toothpick inserted near the center comes out clean. (If using dextrose, bake 60 to 65 minutes at 300.)
- Cool completely on a wire rack. Remove from pan, slice and serve.
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Can we replace potato starch with tapioca flour? It's easy to find tapioca flour in my area. So it would be total six tablespoons of tapioca flour. Thanks!
Yes, I think that would be fine.
Do you think it would work with just an GF all-purpose flour? I have that on hand so it would be easier, but I don't want to waste it in case it won't work.
Thanks!
Looks yummy!
Yes, it should work fine with an all-purpose flour. Use about 1 cup.
What about xantam gum? It's not needed in this recipe?
Nope, I designed the recipe to not require any gums since I am sensitive to them.