A chocolate coffee banana bread photographed from the side

Low FODMAP chocolate coffee banana bread

What is better on a crisp autumn day than a warm cup of coffee or tea with a slice of banana bread on the side? A tasty sweet snack, but healthier than a piece of cake. I love it!

I made a nice variation on this classic: low FODMAP banana bread with chocolate and coffee.

Gluten-free banana bread with almond flour

I make this banana bread with a base of 3 bananas, 3 eggs, almond flour, and a little gluten-free flour or spelt flour.

If you eat low FODMAP, sieved spelt flour is a great option that you can use with pastries, for example. Do you eat strictly gluten-free, for example, because you have celiac disease?

Then use gluten-free flour in addition to the almond flour. I like to use Schär Mix It Universal. Almond flour is naturally gluten-free.

A low FODMAP chocolate coffee banana bread on a plate

Because the bananas are quite sweet on their own, I don’t add sugar or other sweeteners to this banana bread (except for the chocolate).

To make this banana bread extra tasty, I add the following:

  • Dark chocolate
  • A handful of chopped nuts: I use walnuts or pecans
  • A cup of strong coffee: you can decide how you make the coffee. This can be done, for example, with instant coffee or simply with your coffee machine.

You can alternate with the seasonings you add to this recipe.

A slice of low FODMAP chocolate coffee banana bread with pecan nuts next to it

Frequently asked questions

How to make banana bread?

A banana bread often consists of a base of an equal amount of (mashed) bananas and eggs, a flour of your choice, baking powder, and additives of your choice. You make a batter from these ingredients and bake the banana bread in the oven. To this banana bread, I added coffee, chocolate and walnuts to make it a chocolate coffee banana bread.

How long can you store banana bread?

This chocolate coffee banana bread keeps well in the fridge for about 3 to 4 days. Do you want to keep it longer? Then slice the banana bread, pack it airtight and freeze it. Then you can keep it for about 3 months.

What can I put on the banana bread?

You don’t have to put anything on this banana bread, without topping it is already very tasty. But you can, for example, choose to spread a little butter or peanut butter on it.

When is the banana bread done?

Check if the bread is cooked by inserting a skewer. If it comes out clean, your banana bread is done.

A low FODMAP chocolate banana bread in a baking tin

More banana bread?

On Karlijn’s Kitchen, you can already find several low FODMAP banana bread recipes. You can find the other recipes here:

A gluten-free chocolate bananabread with a slice next to it
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A chocolate coffee banana bread photographed from the side

Low FODMAP chocolate coffee banana bread

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  • Author: Karlijn
  • Total Time: 1 hour
  • Servings: 12 1x
  • Diet: Gluten Free


A delicious snack: low FODMAP en gluten-free chocolate coffee banana bread. With almond flour. Easy to make and lactose-free


  • 3 bananas (total 300 grams)*
  • 3 eggs, at room temperature
  • 125 grams (1 1/3 cups) of almond flour (I used Albert Heijn almond flour)
  • 75 grams (1/2 cup) gluten-free flour or sieved spelt flour**
  • 2 tbsp cocoa powder
  • 2 tsp baking powder
  • A pinch of salt
  • 50 ml (1.7 fl. oz) strong coffee
  • 40 g (1/4 cup) chopped dark chocolate
  • 1 handful of chopped pecans or walnuts
  • A 26 cm cake tin


  1. Preheat the oven to 180 degrees Celsius (350 F).
  2. Mash the bananas with a fork and place them in a bowl.
  3. Add the eggs one at a time and beat them into the batter with a whisk.
  4. Make a cup of strong coffee. Let it cool a bit and then stir through the batter.
  5. Add almond flour, gluten-free flour, cocoa powder, baking powder, and salt. Stir everything together.
  6. Chop the nuts and the chocolate finely and stir them into the batter.
  7. Bake the banana bread in the oven for 45 minutes. Keep a close eye on the bread during baking, if it darkens too quickly, you can cover the baking tin with some aluminum foil.
  8. After baking, let the banana bread cool completely before cutting it into pieces. You can keep the banana bread in the fridge for 3-4 days or you can freeze it in slices. Handy as a snack for later.


*Use bananas that are not too ripe because ripe bananas are higher in FODMAPs. Choose bananas that are yellow, but don’t have many brown specs yet.

**Note: for the low FODMAP diet sieved spelt flour is a safe option, but it isn’t gluten-free. If you have to eat strictly gluten-free, you can best use gluten-free flour.

  • Prep Time: 15 min
  • Cook Time: 45 min
  • Category: Snack
  • Method: Oven
  • Cuisine: International


  • Serving Size: 1 slice (1/12 of the recipe)
  • Calories: 185
  • Sugar: 2
  • Fat: 11
  • Carbohydrates: 15
  • Fiber: 3
  • Protein: 6

Together we go for a calm belly!

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