This Gluten-Free Banana Bread is hands down the most baked recipe in my kitchen and it’s not just because it’s ridiculously easy and always turns out soft, moist, and full of banana flavour. It’s also a recipe that’s really close to my heart.
This loaf is dedicated to my Grandad, who absolutely loved when I’d show up with a fresh banana bread in hand. I used to bake him a loaf every few weeks, and the way his eyes lit up when he heard I was making it is something I’ll never forget. Even though he’s no longer with us, I still think of him every time I make it.
Now, my own kids love this bread just as much. Isla always calls it “banana cake” and Willow usually sneaks a slice behind my back, and Darragh never turns down a warm piece fresh out of the oven. It makes me smile knowing the same recipe that once lit up my Grandad’s face is now something my children love just as much.
So once those bananas on the counter start turning brown, I don’t even think about it... I just start whipping up a loaf. It’s the go-to bake in my house, whether we’re having visitors, packing lunchboxes, or just fancy a slice with tea.
The texture is perfectly soft and tender, with a lovely caramelised top, and that rich banana flavour that tastes even better the next day (if it lasts that long!). It’s a recipe I’ve made more times than I can count, and one that’s always met with happy faces.
Whether you bake this for someone special or just because your bananas are begging for it, I hope this recipe brings a little comfort and a lot of flavour to your day. 💛
Tried this recipe? I’d love to see your delicious creations! Tag me on Instagram @laurasglutenfreekitchenblog – I might even share your post!
This easy gluten free banana bread is soft, moist, and full of banana flavour. A family favourite recipe baked in memory of my grandad, with optional walnuts or chocolate chips!
This banana bread tastes even better the next day — if it lasts that long!
Add-ins: Stir in a handful of chopped walnuts or chocolate chips before baking for extra texture and flavour.
Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5.
Freezing: This loaf freezes beautifully! Wrap in cling film and foil, then freeze for up to 3 months. Thaw overnight at room temp.
For a dairy-free version, use dairy-free spread or oil instead of butter.
To keep it super moist, use very ripe bananas — the spottier the better!