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low-FODMAP vegan banana bread

Low-FODMAP, Vegan Banana Bread

Soft, fluffy, and moist banana bread studded in gooey dark chocolate chips and pecans. This recipe is low-FODMAP, gluten-free, and vegan.

Course Dessert
Keyword dessert recipe, low-FODMAP vegan banana bread
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 12 servings
Author Taavi Moore


  • 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)


  1. Preheat the oven to 350°F. Line a loaf pan with parchment paper.

  2. In a small bowl, whisk together flaxseed meal with 3 tbsp water. Set aside for 5 minutes to thicken.

  3. 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.

  4. 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.