Overhead close-up shot of two slices of banana bread served on a plate with fresh blueberries and maple syrup drizzled over

Bangin’ Banana Bread | Low FODMAP, Gluten Free, Grain Free

  • Author: Ashlyn Lincoln
  • Prep Time: 20 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 12 slices 1x
  • Diet: Gluten Free



  • 5 (560g)* medium overripe bananas, mashed, plus one firm banana cut lengthways, for topping
  • 3 large organic free range eggs (approx 65g each), lightly beaten
  • ¼ cup (50g) coconut oil, melted
  • 4 tbsp (70g) pure maple syrup
  • 1 tbsp (17g) pure vanilla extract
  • 220g buckwheat flour
  • ½ cup (30g) unsweetened shredded coconut (optional)
  • ¾ cup (80g) pecans or walnuts, roughly chopped, plus extra for topping
  • 5 tbsp (50g) chia seeds
  • 1 tsp baking powder (no aluminium added)
  • 2 tsp baking soda (aluminium free)
  • 2 tsp ground cinnamon
  • ¼ tsp ground cardamom
  • 2 generous pinches fine sea salt


  1. Preheat oven to 160*C and line a loaf tin with baking paper. My tin is approximately 29cm x 11cm.
  2. In a medium sized bowl, whisk the mashed banana, beaten eggs, melted coconut oil, vanilla extract and maple syrup until fully combined.
  3. In a large bowl, combine the buckwheat flour, shredded coconut, chia seeds, chopped nuts, spices, and salt. Sift in the baking soda and baking powder to ensure there are no lumps (this is important). Create a well in the middle of the flour mixture and pour the banana mixture into it. Gently fold with a wooden spoon until just fully combined. Be very careful not to over-mix.
  4. Pour the batter evenly into the prepared loaf tin and smooth with the back of a spoon. Arrange the halved banana over the top of the batter, then top with extra pecans (or walnuts if using), and a little drizzle of maple syrup. Place on the middle oven rack and bake for 50 minutes to an hour, or until a skewer inserted into the middle comes out mostly clean with some moist crumbs on it. Don’t wait until the skewer comes out completely clean because the loaf will be too dry. If the top begins to brown too much while cooking, simply place some foil over the top. Remove from oven.
  5. Allow the loaf to stand in the tin for 10 minutes before transferring to a wire rack to cool. Store in an airtight container in the fridge for up to five days, or slice it up and freeze for up to one month.
  6. Serve toasted with a slab of organic salted butter. Also lovely on its own or with nut butter and fresh berries. For something a little more indulgent, serve warm with organic butter, a drizzle of maple syrup, and shaved dark chocolate. Ooo yeah.


  • Can’t find buckwheat flour at your local store? You can use buckwheat grouts instead! Simply process 220g buckwheat grouts on high speed for one minute or until a fine flour forms 🙂
  •  For blueberry banana bread, fold 1 cup fresh or frozen blueberries through the batter at the end of Step 3. You may need a little extra cooking time with frozen blueberries due to their water content
  • For choc-chip banana bread (my absolute fave), fold 3/4 cup roughly chopped good quality dark chocolate (I usually use Lindt 50-70%) through the batter at the end of Step 3, then sprinkle some extra on top. You could also use good quality dark choc chips. 


  • Overripe bananas do contain excess fructose. Half a medium ripe banana (approx. 56g) is considered safe in terms of fructose content. When this loaf is topped with the extra banana and divided into 12 slices, each slice coincidentally contains 56g of banana, and is thus considered low in fructose. If you’re highly sensitive to fructose, use 4 bananas (450g) instead and reduce the chia seeds to 4 tbsp (40g).
  • The polyol content from the dried coconut is considered low if just one slice is consumed
%d bloggers like this: