Gluten Free Café-Style Banana Bread
There are few things as comforting, as quietly reliable, as a slice of banana bread. It’s familiar without being boring. Predictable in the best way. The kind of baking that doesn’t demand a reason — it simply fits.
This is café-style banana bread. The kind you find under glass domes, sliced thick, edges golden, the centre still impossibly moist. Toasted until just crisp, served warm with butter slowly melting into every soft pocket.
It’s the loaf you bake when the bananas have gone too far to save. When the kitchen needs to smell like something steady. When the day calls for grounding.
Gluten free, yes — but not compromised. Not crumbly. Not dry. Just good banana bread.
Why You’ll Love This Banana Bread
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Moist, dense and tender — never dry
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Classic café flavour with real banana depth
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Gluten free without tasting “gluten free”
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Perfect for toasting
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Freezer friendly and lunchbox ready
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Forgiving, adaptable and hard to get wrong
It’s simple baking done properly.
This loaf is all about balance. Sweetness from ripe bananas. Warmth from the sweet spices. Structure without heaviness. A banana bread that slices cleanly, toasts beautifully and holds together without fuss.
It doesn’t need icing. It doesn’t need extras. But it welcomes them if you feel inclined. Or my personal favourite homemade ricotta drizzled with honey
This is the recipe I reach for when I want something dependable — something that feels like it’s always belonged.
Recipe: Gluten Free Café-Style Banana Bread
Prep Time: 10 minutes
Cook Time: 60–70 minutes
Serves: 10–12
Ingredients
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1 1/2 cups very ripe mashed banana (about 3 medium)
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3 eggs
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1 cup brown sugar
- 3 tbsp Golden Syrup
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3/4 cup neutral oil
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1/2 cup milk
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3 cups gluten free plain flour
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5 tsp baking powder
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3/4 tsp bicarb soda
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½ tsp cinnamon
- 1 tsp Nutmeg
Optional topping:
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Banana halves, sliced lengthways
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A sprinkle of raw sugar
Method
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Preheat oven to 180°C fan forced and line a loaf tin with baking paper.
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In a large bowl, combine sifted Flour, Spices, bicarb soda, Baking powder and brown Sugar. Mix to combine dry ingredients.
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In a separate bowl, mix together the Golden syrup, eggs, oil, milk and mashed Banana. Mix to incorporate fully together..
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Add wet ingredients to dry and gently fold until just combined.
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Pour batter into prepared Loaf tin. Top with banana slices and a sprinkle of sugar if using.
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Bake on the middle rack for 60–70 minutes, or until a skewer comes out clean.
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Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Tips & Variations
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For extra richness, replace milk with coconut milk
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Add chopped walnuts or pecans if nut-friendly
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Stir through dark chocolate chips for a café treat version
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A tablespoon of honey or maple syrup can replace part of the sugar
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If your bananas aren’t very sweet, lean toward the higher sugar amount
Serving & Storage
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Best served toasted with butter or with homemade ricotta and drizzled with Honey
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Keeps well wrapped at room temperature for 2 days
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Refrigerate for up to 5 days
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Slice and freeze for up to 3 months
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Toast straight from frozen — no thawing needed
FAQ
Q. Can I make this dairy free?
Yes absolutely— use any plant-based milk. Coconut milk would be devine.
Q. Why is my banana bread dense?
Over-mixing can cause heaviness. Fold gently and stop once combined. Or the dry mix to wet mix ratio is out – add a touch extra liquid.
Q. Can I use frozen bananas?
Absolutely. Defrost fully, drain excess liquid, then mash.
Q. What gluten free flour works best?
A good quality plain gluten free blend with rice flour and starches works best here.
This is the banana bread that earns its place on the bench. The one that disappears slice by slice. The one you make again without looking up the recipe.
It’s not flashy. It doesn’t need to be.
Just honest baking — warm, nourishing, and exactly what you hoped for.
Gluten free cafe style Banana Bread
Ingredients
- 3 Cups Plain Gluten Free Flour
- 1 Cup Brown Sugar
- 1 tsp Nutmeg
- 3/4 tsp Cinnamon
- 3/4 tsp Bicarb soda
- 5 tsp Baking Powder
- 1 1/2 Cups Mashed ripe Banana
- 3 tbsp Golden Syrup
- 3 eggs
- 3/4 Cup Neutral Oil I used Rice Bran Oil
- 1/2 Cup Milk
Instructions
- Grease and Line a Loaf Tin.
- Preheat Oven to 180 °C
- Into a mixing bowl, sift Flour, Spices, bicarb soda, Baking powder and brown Sugar. Mix to combine dry ingredients.
- Into a separate bowl add Golden syrup, eggs, oil, milk and mashed Banana. Mix to incorporate fully together.
- Pour the wet ingredients into the bowl of dry ingredients. Mix until just combined.
- Pour into the lined Loaf Pan.
- Bake in preheated oven on the middle rack for 60mins or until a skewer that has been inserted comes out clean.
- Serve once cooled or wrap in plastic wrap and store in the refrigerator for up to 1 week.
Notes
- Use very ripe bananas in this recipe
- If you would like to make this dairy free, replace the milk with one of your choice.
- This Banana Bread is Delicious served toasted with whipped ricotta drizzled with Honey.
If you LOVED this Gluten Free Banana Bread recipe try one of these
Sweet Potato, Date and Hazelnut Loaf
Banana, linseed and chia bread
Berry Ricotta Tea Cake | Gluten and dairy free
Sweet Potato Brownie (Gluten Free, Dairy Free, Nut Free)
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Did You Make This Recipe?
I’d love to see your version of this Gluten Free Cafe Style Banana Bread!
Tag @thekrookedspoon on Instagram and use #thekrookedspoon so I can share your creation.
