The Best Low-FODMAP Banana Bread (or Muffins) with Chocolate & Nuts; Gluten-free, Dairy-free

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No need to look further- this is the best low-FODMAP banana bread/banana muffin recipe ever!

Low-FODMAP banana bread is an absolute staple in our house. We like to enjoy this low-FODMAP moist and delicious treat almost every weekend. If making muffins, feel free to double or triple the recipe as they freeze well in freezer bags. You can also opt to use only low-FODMAP nuts, or chocolate chips based on your preference (definitely my kids favorite). This awesome low-FODMAP banana bread is gluten-free and dairy-free so everyone can enjoy it.

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Be healthy and happy,

Rachel Pauls, MD

The Best Low-FODMAP Banana Bread (or muffins) with Chocolate & Nuts- Gluten-free, Dairy-free

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients

Serves 12

Bake 350F

Prep time: 20 minutes

Bake time: 20-40 minutes*

*For low-FODMAP bread, pour in loaf pan and bake about 40 minutes

*If making low-FODMAP muffins, fill tins 2/3 full and bake about 20-25 minutes


  • 2 cups Authentic Foods GF Classic Blend Flour (I love this gluten-free flour, check out my bake-off to see why!)
  • 2/3 cup sugar
  • 1 TB baking powder
  • 1 tsp baking soda
  • ¾ tsp xanthan gum
  • ¼ tsp salt
  • 1 cup very ripe mashed bananas (about 2 medium)
  • Desired stir in: one or both depending on your preference
    • ½ cup chopped walnuts (plus extra for sprinkling on top)
    • ½ cup dairy-free semi-sweet chocolate chips (plus extra for sprinkling on top)
  • 2 large eggs
  • ½ cup low-FODMAP lactose-free milk (I used almond milk, this is dairy-free)
  • ½ cup canola oil
  • 1 tsp vanilla
  • vegetable shortening for greasing


  • Preheat oven to 350 F
  • Grease loaf pan or muffin tin well with vegetable shortening
  • Mix flour, sugar, baking powder, baking soda, xanthan gum, and salt in bowl
  • Add bananas, walnuts and/or chocolate chips and stir
  • Combine milk and oil in a second small bowl, remove 1 TB of this combined liquid and discard it
  • Beat in eggs and vanilla
  • Add the liquids to the other bowl of banana mixture and stir by hand to combine
  • Pour into loaf pan and sprinkle more walnuts and/or chocolate chips over top if desired
  • Bake on middle rack until tester comes out clean

  • Invert onto tray and slice when slightly cooled

  • So moist and delicious!  It melts in your mouth!

Comments Rating 5 (3 reviews)

16 Responses

    1. Thanks for your feedback Kathleen! Unfortunately we are not able to provide nutritional information for our recipes. We are glad you enjoyed the banana bread ?

    1. Hi Tierra,
      Great question. Ripe bananas are high-FODMAP when more than 35 grams are eaten in one serving (about 1/3 medium banana). So, since the banana bread recipe is for 12 servings, the amount of ripe banana in each serving is less than 11 grams. This should be fine to eat without any problems! Hope that is helpful. You may want to check out our low-FODMAP Happy Gut Guide for other great information. Have a wonderful day!

  1. Delicious banana bread!

    This is a great, easy recipe that produces a sweet and moist banana bread. I was unable to get the recommended flour due to the shortages that are going on right now, but it still tasted wonderful even with a runner up. The hardest part is patiently waiting for the bananas to ripen 🙂 I also made one plain, without the chocolate chips or walnuts, and spread some peanut butter on the slices, and that was great too. Thank you!

    1. CRS,
      This is awesome to hear! We love getting feedback like this. Have a wonderful day 🙂

    1. Hi there,
      Thanks for the question! The recipe as written suggests approximately 2 bananas. If you wanted to double the recipe, then you would need to double accordingly all the ingredients, as well as use 2 loaf pans. We would not be able to provide direction on how long to bake the two loaves, as we have not tried it that way. Good luck 🙂

  2. Easy and tasty muffins!

    I made this recipe as muffins using the chocolate chip add-in. They’re a hit with the family! I do not have the flour blend mentioned in the recipe, but it came out perfectly with the gluten free blend I have. This is the first time I’ve done a low FODMAP banana recipe, and it was easy! I’ll be making these again!

  3. Second time making this and it is still so raw in the middle, been in the oven for 50 minutes already, any tips?

    1. Hi Janine,
      We suggest getting an oven thermometer to check your oven’s temperature. We have not had any issues with this banana bread not making. Hope that helps! We suggest letting it bake until a tester comes out clean, it may take up to an hour if your oven is not hot enough. Thank you!

  4. I made these today for my grandson. He, of corse, wanted the chocolate chips added in. They turned out perfectly! The texture was tender and the flavor delicious! No one would know they were GF and low FODMAP!

    1. Awesome! Thank you Mary Beth!
      Please consider adding a ‘star’ rating if you can next time. We really appreciate you taking the time to leave this comment!

  5. Fluffy Buns of Heaven

    Made muffin style and these’ll go in no time as the “kids” are home for Easter. Just light, fluffy and walnuts are just the thing to go with banana. Made a little faux pas with the liquids as I just poured all the liquids and eggs in one bowl, realized my mistake and poured 1 tbsp of the combined liquid away ??‍♀️. Fortunately, the muffins forgave me and turned up delightful.

    Thanks for this, haven’t had banana bread for so long cause of IBS. Big fat yum!

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