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Raspberry Chocolate Chip Banana Bread



The ultimate sweet bread for spring and summer! I had some raspberries and bananas that we didn't eat that were perfect to use in this bread! It was incredibly easy and could be accomplished with common ingredients! Cannot recommend enough!

I struck gold finding this recipe having just google fun banana bread by chance. It is SO delicious and relatively low-fodmap with the amount of raspberries and dark chocolate. I additionally used less ripe bananas to make it low fodmap as well! It's great and can be tolerated generally with about a slice a day.


The sweetness from the bananas is perfect to balance the tartness of the raspberries and the bitterness and richness of the dark chocolate chips. Thus, a slice contains all the best of every taste and you will be smiling from ear-to-ear while eating this bread!


Low FODMAP Swaps and baking notes

  • First of all, I personally halved the recipe. Obviously this makes for a shorter loaf, but I didn't need too much and plus, then you can enjoy more without worrying as much about fodmaps.

  • Bananas having just turned yellow (no more ripe).

    • Do not use bananas with brown spots as the sugars have built up more and make it higher fodmap.

  • Lactose free Greek Yogurt by Fage rather than regular Greek yogurt or sour cream.

  • To make it lower fodmap you can try swapping a gluten-free flour 1:1. I have not tried this though! I would not recommend almond flour or oat flour as a replacer.

Baking Notes:

  • If you wanted to half the recipe like I did, it took about 60 minutes to bake. Thus, if you did it in the full time, I would suggest a bit more than the suggested time to ensure that it cooks all the way through.

  • I would then leave it for 20 minutes at least to cool.



Try this for yourself!

Follow Sally's recipe with these low FODMAP swaps for a delicious and refreshing treat! Let me know if you try it by DMing me on Instagram or commenting below!

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