Cook Low FODMAP

Recipes developed by a specialist dietitian

Low FODMAP Banana and Blueberry Bread

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Low FODMAP, cake

A slice of this cake is a great accompaniment for a cup of tea and is really simple to make if you have visitors coming round. I don’t think anyone would know that it doesn’t contain regular flour or that you were on a special diet. Using bananas in a cake has the added bonus of increasing the fibre content while also giving natural sweetness to the cake so less added sugar is required. The blueberries go well with the banana in this recipe and make a nice change from an ordinary banana loaf but to keep it low FODMAP ensure the bananas are firm and limit to one slice per sitting – you can always freeze any leftover slices.

For more baking ideas, have a look through my low FODMAP baking recipes.

5.0 from 8 reviews
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Low FODMAP Banana and Blueberry Bread
Author: 
Recipe type: Baking
: Low FODMAP
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Low FODMAP banana bread with added blueberries
Ingredients
  • 3 firm bananas
  • 200g gluten free self raising flour mix (I used Doves Farm)
  • 100g butter, cubed
  • 70g caster sugar
  • 2 large eggs
  • 100g fresh blueberries
Instructions
  1. Preheat the over to 180 degrees C then grease and line a 2lb loaf tin with baking parchment
  2. Mash the bananas together in a bowl and set aside
  3. Place the flour, butter, sugar and eggs into a large bowl and use an electric mixer to cream together until thoroughly combined
  4. Stir the mashed banana through the mixture then gently fold in the blueberries
  5. Transfer the cake mix into the prepared tin and bake for 50 minutes (check it's ready by piercing the centre of the cake with a skewer - if it comes out clean then the cake is ready)
  6. Cool in the tin for a few minutes then turn it out onto a wire rack and allow to cool completely

Comments

    • Louisa Reid says

      Hi Jennifer, I’ve tried freezing a slice and it was fine. Let me know how you get on!

    • Louisa Reid says

      Hi Clare, I tried frozen blueberries in this recipe and made it as a batch of muffins instead of a loaf (makes 11, needs 30 mins in the oven) and it worked fine.

  3. Michelle says

    Hi

    Could I use brown rice flour rather than gluten free white flour?

    Also, could I swap the castor sugar with rice malt syrup?

    Thanks

    • Louisa Reid says

      Hi Michelle, I haven’t tried the recipe with brown rice flour or rice malt syrup but you could give it a go and let me know if it works out ok ?

  4. Eleanor says

    Just made this yesterday and it’s delicious! Even my husband who isn’t a fan of gluten free flours thought it was wonderful. Thanks so much for posting.

  5. Penny says

    I’m about to make this, but will add a bit of cinnamon and cardamom to it, which I think are fantastic with banana!!

    Thanks so much for your recipes. I’m just getting to grips with low FODMAP foods and finding it a bit tough sometimes. I’ve been making my own sourdough bread for years and am at a bit of a loss to find something that’s a reasonable substitute.

    • Louisa Reid says

      Hi Penny, the addition of those spices sounds great! Hope you enjoy it. If you used to make sourdough bread you could have a go at doing a spelt flour sourdough as this would be classed low FODMAP and I’m sure would taste much nicer than some of the shop bought gluten free breads. Best wishes, Louisa

      • Penny says

        ANYTHING would taste better than some of the shop bought gluten free breads. I’ve never had much luck with keeping a spelt starter alive, but I think I’ll have to have another go!

      • Josie says

        A spelt sourdough? I didn’t see any recipe on your page for this. Have you tried it? Happy to search online elsewhere but after that B&BB loaf, I’ve got to ask the source first ; )

        • Louisa Reid says

          I haven’t posted a recipe for sourdough spelt, I’ve tried a few recipes but not had much luck so I’m definitely no expert on it!! If you come across a good recipe let me know, Louisa x

  6. Julia says

    Hi Louisa,

    I made this yesterday evening. I take it it isn’t supposed to be dense and damp like bread and butter pudding? It was well risen when I took it out of the oven but then sunk!

    Not sure if I was a bit too clever for my own good as I ‘fed’ it with some lemon juice, only about a teaspoon though: any thoughts? Then drizzled some lemon juice/icing sugar over the top, It’s a good flavour and will try again.

    (Tip of the day. Don’t leave the batch of granola that you made the previous evening in the oven whilst preheating it to make this. It burns funnily enough…)

    Thanks,

    Julia

    • Louisa Reid says

      Hi Julia, sorry it didn’t turn out so well. It may have been the lemon juice or possibly the type of flour, was it the Doves Farm self raising you used? I know I’ve had problems in past in other recipes using the plain flour and adding baking powder to it and the result has been terrible. I think the added xantham gum in the self raising can make a big difference to the end result. As for the granola, leaving it to cool in the oven is a great way of getting it really crisp but I guess it’s also easy to forget it’s there! Best wishes, Louisa

  7. Josie says

    This was so delicious. The gastroenterlogist has suggested seeing a dietician to start low FODMAP. I thought I would try some recipes to get used to it- prepare myself for the austerity. I feel only joy. Mine turned out soggy (I did the Doves farm plain flour and baking powder as that’s all I had in the cupboard), but the taste was second to none. I can’t wait to try another recipe. And I can’t thank you enough for making the prospective next few months less daunting and more delicious in its possibilities

    • Louisa Reid says

      Thanks for the kind comments Josie, hope you get on well with some of the other recipes too ?

  8. Jill says

    Hi Louisa

    I don’t have any berries. Will it still taste good using just the bananas….and would you suggest I add any more banana or anything else to enhance the flavour?

    Thanks
    Jill

    • Louisa Reid says

      Hi Jill, I probably wouldn’t add any extra banana as this might affect the texture of the cake but you could try adding some different spices or flavouring such as chocolate chips or vanilla. Best wishes, Louisa

  9. Simone says

    Just made this and delighted with the result! I’m just starting out on the low fadmap diet and your website has been an absolute godsend. Thank you!

  10. tpcousins says

    Thank you Louisa so much for your recipe. I have had IBS since 2005 but over the last six months symptoms are worst. GI doctor put me on FODMAP diet for last eight weeks to help and diagnose.

    Made your recipe last night and it is yummy with a happy gut 🙂

    Had to make measurement conversions and substitutions. I have included below which may help anyone in the USA (I’m in California) that cannot find gluten free self rising flour mix ( i tried both Whole Foods and local health food store).

    I used Bob’s Red Mill Gluten Free Biscuit & Baking Mix (3 cups), 7 1/2 tablespoons sweet cream unsalted butter, 4 1/2 tablespoons caster sugar (found it at Whole Foods!), 1 cup fresh whole blueberries. I will add additional 1/2 cup blueberries next time because the burst of blueberry with every bite is great with blueberry/banana combo and possibly can reduce sugar a bit more. Baked at 350 degrees Fahrenheit for 60 minutes.

    Looking forward to another go at tweak on your wonderful recipe…and my husband (non-IBS) loved it warm and fresh from oven, no topping added with cup of milk. My new “go to” banana bread recipe for family and friends that I can enjoy too!!!

  11. Mary Slater says

    Hi Louisa,

    First time I made this, it was perfect but second time I messed up! I think the bananas were too ripe and made the mixture too wet. It’s turned out heavy and too moist; first time I only used two bananas but this time I used three as the recipe said. I also put some strawberries in with the blueberries so maybe they made it too wet? Next time I’ll stick to the recipe but how ripe should the bananas be?

    • Louisa Reid says

      Hi Mary it was probably the strawberries adding extra moisture that made it heavy. As long as the bananas as still edible they should be fine. Best wishes, Louisa

      • Mary Slater says

        Thanks Louisa, though I only used a few strawberries. It does taste a bit too ‘bananery’ this time whereas my first attempt had a subtle banana taste. Although the recipes says three bananas, they were very big and very mushy ones so I think in the future I will use two bananas and only blueberries! It is a bit stodgy and heavy – but the foxes and badgers liked it, lol! ? Best wishes. Mary

        • Louisa Reid says

          I really hope it works if you give it another go! I always tend to buy smallish bananas for the kids so if it’s big ones you have in then 2 should be right ?

  12. LouieMcLucky says

    Made this last night and it is truly scrumptious. Your website has made following fodmaps so much easier as all of the food is packed with flavour and doesn’t taste like a substitute. Easy to follow recipes as well. Thanks v much!

  13. Ellie says

    Made this for the first time yesterday after recently following a low formal diet to ease my IBS. It turned out perfectly (I left out the blueberries) and my family has already requested more!

    Thanks for the easy recipie! Will definitely be seeing what other recipies of yours I can try next 🙂

  14. Marion says

    Have just made this recipe as muffins and there delicious. Thank you so much for your recipes, I’m working my way through them and they’ve made sticking to the FODMAP diet much easier.

  15. Katerina says

    Hi,
    First of all, please excuse my poor english! I’m new in FODMAP diet and I got very excited exploring your site. I thought that ripe bananas are high FODMAP. Am I wrong? Thanks!
    Katerina

  16. Maria says

    Hello Louisa,

    I am unable to find gluten free self rasing flour mix. Can I use gfree all purpose baking flour instead? (Ingredients- garbanzo bean flour, potato starch, tapioca flour, white sorghum flour and fava bean flour). I am not sure if the garbanzo and fava bean flour are low Fodmap? Please advise.

    Thank you
    Maria

    • Louisa Reid says

      Hi Maria, the garbanzo and fava bean flour would not be suitable low Fodmap choices so I would try and find a different gluten free flour mix that doesn’t contain bean flours. Hope you enjoy the banana and blueberry loaf, best wishes, Louisa

  17. Becky says

    Hi Louisa, I’ve just started looking into low FODMAP based on a recommendation, can you tell me if spelt and buckwheat flour is low FODMAP, as I already have some in the pantry! If they are, I’ll try experimenting with this recipe, love banana bread too much to give it up!
    Thanks

    • Louisa Reid says

      Hi Becky, hope you enjoy doing some new recipes. Buckwheat flour is ok but spelt is only low FODMAP if used to make sourdough bread. Have a look at the Monash University FODMAP app , it’s really useful when starting out. Best wishes, louusa