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Low FODMAP Banana Gingerbread
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Low FODMAP | Recipe


  • 1 cup mashed ripe bananas (about 2 large)
  • 1/3 cup granulated sugar
  • 1/4 cup canoloa oil or extra-light olive oil
  • 3 tablespoons molasses
  • 1 large egg
  • 1 1/2 cups Dianne’s Gum-Free, Gluten-Free, Low-FODMAP Flour Blend
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cloves


  • Preheat oven to 325 degrees F. Coat an 8″ x 4″ loaf pan with cooking spray.
  • In a large bowl, blend together the bananas, sugar, oil, molasses and egg until smooth.
  • Measure the flour by lightly spooning into a measuring cup and leveling off with the back of a knife. Add flour, cinnamon, ginger, salt, baking soda, and cloves to the banana mixture. Stir until smooth.
  • Pour batter into prepared pan and bake 50 to 60 minutes, or until the middle of the top of the loaf springs back when lightly touched.
  • Let cool in pan before turning out and slicing.
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