Double Chocolate Banana Bread; Low-FODMAP & Gluten-free

I couldn’t stop thinking about a super moist, extra-chocolatey banana bread.

My son, Jack, is a massive banana bread fan.  In fact, almost every other weekend I make my low-FODMAP Banana Mug Muffin for his breakfast.

However, I knew he would be even more excited about a double chocolate banana bread.

His birthday is coming up, so guess what I decided to bake?!

I wanted it to have amazing banana flavor.

Deep and rich chocolate taste.

With a gooey and light texture.

Sidenote: The whole family loved it. But I left it on the counter to cool, and when I returned only half the loaf was there for photos. Yikes!

Some of the tricks: I added an extra banana to the batter, and some ‘sour milk’ to add creaminess and texture. Sour milk is like buttermilk, it helps with the consistency of the final product. Since there is lactose in buttermilk, we add vinegar or lemon juice to low-FODMAP milk to create our own at home! Easy peasy. I also rely on my favorite low-FODMAP flour to always provide a light and perfect texture.

FODMAP fact: Although bananas are often considered a high-FODMAP food, pay attention to ripeness and portion size.  The riper the banana, the higher the amount of sugars in it (hint: they taste sweeter). Ripening leads to a higher FODMAP content, so only enjoy about 1/3 ripe banana (37g) per serving.  However, if you select unripe bananas, you can enjoy a whole medium sized fruit (95g).

You may also love:

• Low-FODMAP Banana Bars with Chocolate Cream Cheese Frosting
• Low-FODMAP Banana Layer Cake with Peanut Butter Frosting 
• Low-FODMAP Banana Chocolate Oat Mini Muffins
• Low-FODMAP Banana Bread Breakfast Cookies
• Low-FODMAP Browned Butter Banana Chocolate Chip Cookies
• Dr. Rachel’s Best Low-FODMAP Desserts, Sweets & Treats

Or check out over 500 more low-FODMAP recipes on the blog.  IBS-friendly!

Be healthy and happy,

Rachel Pauls, MD

Double Chocolate Banana Bread; Low-FODMAP & Gluten-free

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The BEST and incredibly moist recipe for gut-friendly, low-FODMAP Double Chocolate Banana Bread.  Packed with delicious chocolate chips. Easy and gluten-free!

• Author: Dr. Rachel Pauls
• Prep Time: 15 minutes
• Cook Time: 55-60 minutes
• Total Time: 1 hour, 15 minutes
• Yield: 12 servings 1x
• Category: Baked goods, Dessert
• Method: Baking
• Cuisine: American

Ingredients

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• 2 cups low-FODMAP, gluten-free flour*
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon xanthan gum, if not added to your flour
• 1/2 teaspoon cinnamon (optional)
• 1/2 cup (50g) cocoa powder*
• 1/2 teaspoon salt
• 1 & 1/2 cups very ripe mashed bananas (about 3 medium; 350g )*
• 2 large eggs, room temperature
• 1/2 cup canola or avocado oil
• 3/4 cup sugar
• 2 teaspoons vanilla
• 1/2 cup low-FODMAP milk mixed with 1 teaspoon of vinegar*
• 1 cup (170g) semisweet chocolate chips, plus 2 tablespoons extra for sprinkling*
• Baking spray or shortening, for greasing

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Instructions

• Preheat oven to 350 degrees F and place rack in center of the oven
• Grease 9X5 inch loaf pan and line with parchment using a 1-inch overhang
• Combine your vinegar and milk and allow to stand for a few minutes (creates the ‘sour milk’)
• In a medium bowl, mix the LF flour, baking powder, baking soda, xanthan gum, cocoa powder, optional cinnamon and salt 
• Mash bananas in a large bowl, then add in your eggs, oil, sugar, vanilla, and LF milk/vinegar mixture
• Add the dry ingredients to the banana mixture and stir to combine (I did by hand using a whisk)
• Then mix in the chocolate chips, leaving some for sprinkling
• Bake on middle rack, until tester comes out clean, for about 55-60 minutes.  Ovens vary, yours may require more time
• Allow to cool in the pan for 30 minutes, then remove to a wire rack to cool completely

Notes

• Although this recipe has not been lab tested, a serving should be low-FODMAP based on the ingredients at time of posting
• I always use Authentic Foods GF Classical Blend Flour (Check out my bake-off for reasons why!)
• Low-FODMAP milks include lactose-free, almond milk, oat milk
• 8g is one low-FODMAP serving for cocoa, but you may consume up to 52g per FODMAP Friendly
• One low-FODMAP serving of ripe banana is 35g (see notes above recipe for more info)
• 30g is one low-FODMAP serving for semisweet chocolate, but you may consume up to 102g per FODMAP Friendly
  • I used mini semisweet chips for the topping, and standard sized chocolate chips for the loaf
• A hint about baking gluten-free quick breads; I don’t recommend opening the oven until you are at the done time as it may lead to the bread ‘falling’ in the center.  Check your loaf in the center to ensure you don’t take it out too soon either!