Gluten Free + Low FODMAP Banana Bread

This past Sunday I went to the grocery store earlier than usual. Typically, I roll out of bed whenever I wake up, get a workout in, and head to church. Sometime in the following 3-4 hours I head to the grocery store. This past Sunday was different and I was able to get to the store early in the morning. For most, this doesn't mean a thing; but for me, this means that the discounted $0.99 bananas were still available! Yes, the jumbo bag of brownish bananas that are sold for only $0.99. I was so excited that I picked them up without a plan of what to do with all these bananas. Hence, this post. 

Trying to find a healthy banana bread is a challenge. Trying to find a healthy banana bread on the low FODMAP diet is darn near impossible. I have a favorite banana bread recipe from Betty Crocker that I have been making for years but it is neither low FODMAP nor gluten free. So, I scoured the internet for recipes that looked semi-healthy and I started playing around with them to make them healthful and low FODMAP. The Bob's Red Mill website gave me the inspiration for this recipe.

This recipe uses Bob's Red Mill 1-to-1 gluten free flour and a gluten free oat flour. The oat flour I used was just gluten free oats put into my NutriBullet and blasted until it became a flour. This recipe also does not use eggs! This is a big deal for all of your out there that have an egg allergy. Can I get an AMEN?


  • 1 cup oat flour (take 1 ¼ cup rolled oats and pulse them in a blender)
  • 1 cup Bob's Red Mill 1-to-1 gluten free baking flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ¼ teaspoon salt
  • ½ cup coconut oil**
  • ½ cup chocolate chips (FODMAPers, use Enjoy Life brand)
  • 3 very ripe bananas


  1. Preheat oven to 375 F
  2. In a large mixing bowl stir together oat flour and gluten free baking flour
  3. Add baking soda, baking powder, and salt to mixing bowl and mix together
  4. In another bowl, use a potato masher to mash the peeled bananas
  5. Add mashed bananas, chocolate chips and melted coconut oil to the dry ingredients and mix gently
  6. Spoon mixture into a 5 x 9 inch loaf pan**
  7. Bake for 30 minutes, until top is lightly
  • *Non-FODMAPers, you can substitute applesauce for the coconut oil
  • *These can also be made into muffins
  • *You can also toss in some walnuts if that's your thing

Enjoy with a warm cup of coffee or tea for max deliciousness.