Banana
Musa acuminata
Ripeness matters
Portion sensitive
Contains fructose
Fresh ripe banana

FODMAP/SIBO Rating

Be careful

Serving Size Consideration: One medium ripe banana

Safe Serving Size: One-third of a ripe banana

Active Compounds: Fructans and fructose

Fermentation Level:
Low

Digestive Impact

Why it's problematic: Can be problematic in large portions or when unripe

Specific symptoms: Bloating, gas, and abdominal discomfort if consumed in large amounts

Typical reaction time frame: Usually within 30 minutes to 2 hours after consumption

Individual variation: Tolerance varies significantly between individuals

Safe Alternatives

Substitution ratio: 1:1 replacement

Processing Effects

Ripe bananas are lower in FODMAPs than unripe ones

Freezing does not significantly affect FODMAP content

Stacking Considerations

Avoid combining with:

  • honey
  • apples
  • pears
  • watermelon
  • mango

Safe complementary foods: Can be safely combined with proteins and fats like peanut butter, almond butter, or seeds

Reintroduction Guidelines
  1. Start with 1/3 of a ripe banana
  2. Wait 24 hours to assess tolerance
  3. If well tolerated, increase to 1/2 banana
  4. Finally try a whole banana if previous amounts were well tolerated

Signs of success: No digestive symptoms within 24 hours of consumption

Hidden Sources

Common products containing garlic:

  • smoothies
  • breakfast cereals
  • protein bars
  • dried fruit snacks
  • baby food

Alternative names: green banana flour, banana puree, banana powder, banana extract

Individual Variables

Factors affecting tolerance:

  • Ripeness level
  • Portion size
  • Individual fructose absorption capacity
  • Time of day consumed
  • Concurrent food consumption

Tip: Start with small portions of ripe bananas and gradually increase based on tolerance