Soft, fluffy, and moist banana bread studded in gooey dark chocolate chunks and pecans. This recipe is low-FODMAP, gluten-free, and vegan.
One of the goals for my blog this year is creating recipes that cater to more dietary needs and/or preferences. Many of you have requested low-FODMAP recipes. I found it fitting to start by creating a low-FODMAP friendly dessert because I think you know by now that I have a major sweet tooth.
Banana bread recipes were on a high this past year. I think it would get a first-place trophy for being the most quarantine-friendly recipe. Not sure why it got such a big hype…maybe because it’s such a simple recipe and utilizes pantry-friendly ingredients? Aren’t there so many other recipes that fit those same characteristics? Honestly, I don’t know, but I am not complaining one bit.
I jumped on the banana bread train earlier this year too, and apparently, I am still on it.
In 2020, I’ve posted seven banana bread-related recipes, including:
Chocolate Banana Brownie Bread (a hit on the blog and personal favorite of mine)
Why You’ll Love This Low-FODMAP Vegan Banana Bread:
Simple and easy to make. This recipe requires mostly pantry-friendly ingredients, including flaxseed meal, vanilla extract, brown sugar, oat flour, almond flour, baking powder, ground cinnamon, salt, chocolate chips, and pecans.
Utilizes leftover ripe bananas. Have some bananas that are covered in black spots or have gone completely black? Don’t throw them away! Those are the best bananas for banana bread, because (1) they are the sweetest and (2) they are more digestible.
Perfectly sweet. Many banana bread recipes are packed with added sugar, which can be delicious time-to-time, but if you are using very ripe bananas (which I HIGHLY recommend) then excess added sugar won’t be needed. This recipe just includes 2 tbsp of brown sugar in addition to the bananas!
Low-FODMAP, gluten-free, and vegan. Yes, all three! Oat and almond flour are used instead of wheat flour and flax eggs instead of eggs.
What is FODMAP?
First time hearing that acronym? It stands for fermentable oligo-, di-, mono- saccharides and polyols. It’s a mouthful –I know.
Individuals on a low-FODMAP diet consume foods that are low in those types of carbohydrates, however, each person varies in the amounts and frequency they consume them.
Just like any eating pattern, you find what works best for you! This diet is often recommended for someone diagnosed with Irritable Bowel Syndrome (IBS) and/or suffering from digestive symptoms (bloating, flatulence, etc).
Note: Before looking into whether a low-FODMAP diet is right for you, please consult a Registered Dietitian or licensed health practitioner.
How to make Low-FODMAP, Vegan Banana Bread:
This recipe is easy-to-make and no-fuss.
- Preheat the oven to 350F degrees. Line a loaf pan with parchment paper.
- Prepare flax egg by whisking together flaxseed meal and water in a small bowl. Set aside to thicken.
- In a large mixing bowl, mash ripe bananas with the back of a fork until creamy. Whisk in flax eggs and vanilla extract until combined. Add flours, brown sugar, baking powder, cinnamon, and salt. Use a spatula or wooden spoon to combine until a smooth batter forms.
- Fold in chocolate chunks and chopped pecans. Pour batter into prepared loaf pan. (Optional): Sprinkle chocolate chips and pecans over top. Bake for 40-25 min. until toothpick inserted comes out clean. Allow cooling for 8 minutes before removing from the loaf pan to slice.
This Low-FODMAP, Vegan Banana Bread is…
- Simple and easy to make
- Nutty, chocolatey, and sweet
- Low-FODMAP, gluten-free, grain-free, and vegan
- Oh so delicious!
Soft, fluffy, and moist banana bread studded in gooey dark chocolate chips and pecans. This recipe is low-FODMAP, gluten-free, and vegan.
- 2 tbsp flaxseed meal
- 2 ½ large, very ripe bananas
- 2 tsp vanilla extract
- 1 cup oat flour
- 1 cup almond flour
- 2 tbsp brown sugar or sub cane sugar
- 2 tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp salt
- ½ cup dark chocolate chunks (optional)
- ¼ cup chopped pecans (optional)
Preheat the oven to 350°F. Line a loaf pan with parchment paper.
In a small bowl, whisk together flaxseed meal with 3 tbsp water. Set aside for 5 minutes to thicken.
In a large bowl, mash ripe bananas with the back of a fork until smooth (a few lumps remaining is ok). Whisk in flax eggs and vanilla extract until combined. Add flours, brown sugar, baking powder, cinnamon, and salt. Use a wooden spoon or spatula to combine until a smooth batter forms. Fold in chocolate chunks and pecans.
Pour batter into the prepared loaf pan. Sprinkle more chocolate chips and pecans over top. Bake for 40-45 minutes until toothpick inserted comes out clean (a few moist crumbs is ok) and top is golden brown and risen. Cool in the loaf pan for 8 minutes until removing to slice.