Evelyn Reed If you love banana bread but worry about acid reflux, this recipe is for you. It uses almond flour, ripe bananas, and egg whites to create a tender, cake-like loaf that’s gentle on the stomach. With no citrus, no dairy, and no added sugar, it’s a low acid treat perfect for breakfast or a snack. It’s easy to make and bakes up golden and moist every time.
Ingredients Needed:
- 3 medium ripe bananas: naturally sweet, gentle on digestion
- ¼ cup + 1 tablespoon egg whites: light and low fat
- 2 tablespoons olive oil: heart-healthy, low acid fat
- 2 cups almond flour: soft texture, GERD-safe
- 1 tablespoon baking powder: helps it rise (use low-acid baking powder if needed)
- ½ teaspoon salt: optional for balance
How To Make Low Acid Banana Bread:
Mash the Bananas:
In a bowl or food processor, mash the bananas until completely smooth.
Mix Wet Ingredients:
Add egg whites and olive oil to the mashed bananas. Stir until combined.
Add Dry Ingredients:
Add almond flour, baking powder, and salt. Mix until smooth and no lumps remain.
Prepare the Pan:
Line a loaf pan with parchment paper or lightly grease with olive oil. Pour in the batter and smooth the top.
Bake the Bread:
Bake at 350°F (175°C) for 45–50 minutes. It’s done when golden brown and a toothpick comes out clean.
Recipe Tips:
- Use very ripe bananas for better digestion and natural sweetness.
- Choose low-acid baking powder if you’re extra sensitive.
- Let it cool before slicing—this helps it hold shape.
- Great for breakfast or an easy-to-digest snack.
- Store in fridge for longer freshness.
How to Store & Reheat:
- Room Temperature: Store up to 2 days in an airtight container.
- Fridge: Keeps well for 4–5 days.
- Freezer: Wrap slices in parchment, store in a bag up to 3 months. Reheat gently in toaster or microwave.
Nutrition Facts (per slice, based on 10 slices):
- Calories: 180
- Sodium: 160mg
- Protein: 5g
- Fat: 13g
- Carbs: 10g
- Fibre: 2g
- Sugar: 4g (from banana only)
FAQs:
Is banana bread OK for acid reflux?
Yes, when made with low acid ingredients like almond flour and ripe bananas. This version is acid reflux friendly with no citrus or dairy.
Can I eat bananas on a low acid diet?
Yes. Ripe bananas are naturally low acid and gentle on digestion. They’re often recommended for reflux.
What flour is best for low acid baking?
Almond flour is a great choice. It’s naturally low in acid, high in healthy fats, and easy to digest.
Does baking powder cause reflux?
Standard baking powder contains acid salts, but small amounts are usually tolerated. You can use a low-acid version to be safe.
Can I add anything else to this banana bread?
You can add reflux-safe extras like chopped walnuts or carob chips, but avoid chocolate, citrus zest, or dried fruits with added sugar.
Try More Recipes:
Low Acid Banana Bread
Course: BreakfastCuisine: AmericanDifficulty: Easy10
servings10
minutes50
minutes180
kcalThis gentle-on-the-stomach banana bread is soft, naturally sweet, and perfect for reflux-conscious eating. Made with almond flour and ripe bananas, it’s a moist, GERD-safe treat.
Ingredients
3 ripe bananas
¼ cup + 1 tbsp egg whites
2 tbsp olive oil
2 cups almond flour
1 tbsp baking powder (low-acid preferred)
½ tsp salt
Directions
- Preheat oven to 350°F.
- Mash bananas in a bowl or food processor until smooth.
- Add egg whites and olive oil. Mix well.
- Add almond flour, baking powder, and salt. Stir until smooth.
- Pour batter into lined or greased loaf pan.
- Bake 45–50 minutes, until golden and toothpick comes out clean.
- Cool before slicing.
