Banana Fruit Loaf

Easy, gluten-free, and a fun twist on an old classic

Have you ever had to make the very serious decision between banana bread and fruit loaf? Because, same. But good news — this recipe is the solution, bringing you the best of both worlds. It’s sweet, spiced, a little nutty, and packed with flavour. Banana bread… but make it a fruit loaf… but also gluten-free.

I made this on a whim when I was feeling very over the traditional banana bread, and honestly? I think I like this version more. It’s got texture, it’s super easy, and it only needs 7 key ingredients, with a few optional extras for spice and crunch.

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Why You’ll Love This

• Naturally gluten-free

• Can be made dairy-free + refined sugar-free

• Customisable — switch up the fruit, the nuts, or the sweeteners

• Just one bowl (we love an easy clean-up)

• No flour! Uses ground almonds for a soft, moist crumb

The recipe...

Ingredients

• 4 ripe bananas

• 3 tbsp honey (or maple/agave syrup)

• 2 large eggs

• 140g plain yoghurt (use thick dairy-free yoghurt if needed)

• 250g ground almonds

• 1 tsp xanthan gum

• 1 tsp baking powder

• 2 tsp mixed spice

• 100g chopped mixed nuts

• 280g dried fruit (raisins, chopped apricots, cranberries — anything goes)

  
  

Method

1. Preheat your oven to 170°C fan. Line a loaf tin with baking parchment and lightly grease it with coconut oil.

2. In a large bowl, mash the bananas and mix in the honey. Add the eggs and yoghurt, then whisk together until smooth.

3. Fold in the ground almonds, xanthan gum, baking powder, and mixed spice using a spatula. Stir until just combined. Add a splash of milk; it is a bit stiff.

4. Add your nuts and dried fruit, and gently fold them through the batter.

5. Pour the mixture into your prepared tin, and smooth out the top. Optional: decorate with extra nuts or banana slices if you’re feeling fancy.

6. Bake for 45–50 minutes, or until a knife/skewer inserted into the centre comes out clean. If the top browns too quickly, just cover it with foil halfway through.

7. Let it cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

   
   

Allergy-Friendly Swaps + Notes

This recipe is naturally gluten-free and grain-free, but here are a few easy tweaks for other allergens:

Dairy-Free?

• Use a thick plant-based yoghurt (coconut or almond-based works well).

Refined Sugar-Free?

• This recipe uses honey and fruit to add sweetness to this loaf.

  
  

Vegan?

• Replace the eggs with 2 flax eggs or chia eggs (1 tbsp ground flax/chia + 2 tbsp water per egg, mixed and left to sit for 5–10 mins).

  Note: I haven’t tested it yet, so if you try it, let me know how it turns out!

  
  

Nut-Free?

• Instead of the ground almond base, oat flour could be used instead.

• A gluten-free plain flour would also work well.

• Swap chopped nuts for pumpkin or sunflower seeds, or leave them out entirely.

For Oat-Sensitive or Top 14 Allergen-Free Bakers:

• No oats in this one, so it's already oat-free! (If you swap the ground almonds for oat flour, just make sure they are gluten-free!)

• To make it Top 14 allergen-free, you’ll need to:

  • Replace eggs with flax or chia eggs

  • Use a nut-free flour substitute

  • Use a dairy-free yoghurt

  • Avoid any add-ins like nuts or allergen-risk dried fruits

    
    

This version will be a bit softer and more cake-like, but still delicious and nourishing.

This bread is one of those chuck-it-in-a-bowl-and-hope-for-the-best kind of bakes — and somehow, it always turns out right. Whether you're having it toasted with a smear of nut butter or just slicing it warm from the oven, it’s comforting, wholesome, and the perfect mix of two classics.

With only one bowl and using up all your old bananas, this is the perfect bake for when you want something super easy and nourishing! If you want to use this as an opportunity for meal prep, you can wrap slices up in cling film or foil and store them in the freezer for easy breakfasts or snacks!

For more gluten-free bakes and easy recipe inspo, you can find me over on Instagram @rubysgfkitchen — where I share behind-the-scenes bakes, tips, and very real kitchen chaos.

Let me know if you give it a go!

Happy Baking,

Ruby x

A Weekend In Bournemouth...

I recently took a little weekend trip to Bournemouth for a Cat Burns concert, and it honestly turned out to be the perfect weekend. The concert was absolutely incredible (still not over it), but what really surprised me was the food. Everywhere we ate was so on it when it came to allergies, which made such a difference. It meant I could order what I wanted without stressing and actually feel present and enjoy the day. I was so impressed that I thought I’d share more about where we tried, in case you ever find yourself in Bournemouth too!

1. Lolas Bakery

Now this is a little bit of a cop-out because, as you might know, this is actually a London-based bakery. That said, they do have cupcake outlets in a few different locations, and a bakery in London that sells cupcakes and so many other sweet and savoury goodies.

My sister now lives near this bakery, and ever since we missed going the last time we visited, I have been begging her to go. So when she surprised me with some treats to enjoy on the train to kick-start our weekend, I was very happy. I had to include it in this post because it really set the vibe for the whole weekend.

First of all, the choice in this bakery was unbelievable. The entire counter was gluten-free — everything from every cupcake flavour you could think of to muffins, cookies, and brownies. There was honestly so much choice, it was almost overwhelming.

Me and my sister ended up sharing a hazelnut brownie and an oat and cranberry cookie. The brownie was unreal — so rich and indulgent, with chunks of salty hazelnut cutting through the sweetness, topped with hazelnut butter and a thick, crunchy layer of chocolate. The cookie didn’t disappoint either: soft, chewy, and packed with a strong cranberry flavour in every bite.

There are still so many things I want to try from here, and with the café closing in May, I’ll definitely be running back.

2. Pho

This place has been on my bucket list for ages, so when I was looking for somewhere me and my sister could go for dinner and found one near The Botanist, where we had already planned to go for drinks (some of the best cocktails ever), I knew it was perfect.

The attentiveness to allergies here completely astounded me. During our visit, I had two separate waiters come over to talk through the dishes I could and couldn’t eat. And this menu is not small – there are loads of different options for pho, curries, fried rice and noodles, not to mention the long list of starters and drinks you can get to accompany any meal. Out of this whole menu, there were only three things that weren’t suitable for a gluten allergy. Three things!

If that wasn’t reassuring enough, they double-checked every time either me or my sister ordered something and confirmed who it was for, which made me feel so catered for.

Alongside a couple of cocktails, we ordered a selection of starters. There were so many we wanted to try that it took us ages to decide, but we eventually compromised and went for our top three.

One of the main reasons I’ve wanted to try this place for so long was their summer rolls, and they exceeded all expectations. The highlight for me was the peanut dipping sauce they came with – salty, smooth, and the perfect creamy accompaniment to these fresh and crispy rolls. We also went for the squid, which was super light and crispy and came with a lime-and-salt dipping sauce that you mix at the table. I thought this was such a fun, interactive element to the dish.

The last starter we got was a crispy Vietnamese pancake with tofu. This was another really interactive dish, served with tofu and bean sprouts (I didn’t know bean sprouts could be that good – me and my sister were genuinely fighting over them), alongside dipping sauce and rice paper so you can create your own tofu pancake roll.

For my main, I got the cha ca la vong, which is turmeric-coated grilled fish served with noodles and fish sauce. This was a type of fish I’d never heard of before, and it was absolutely delicious. I loved being able to add the amount of sauce I wanted, and the noodles were a really unique shape for a gluten-free dish, which I really enjoyed. There were also big chunks of chilli throughout, which added so much flavour.

There is still so much on this menu that I want to try, and I will 100% be back.

3. Bagels by Soho

   
   

While looking for a breakfast spot we could grab and take down to the beach the next morning, I stumbled across this café specialising in bagels and seasonal drinks. Being just a five-minute walk from our hotel, it was absolutely perfect. So, we headed there in the morning and were immediately overwhelmed—in the best way—by the number of options.

There were so many unique bagel fillings to choose from, all of which could be made on your bagel of choice, including a gluten-free option. I went for the banana and peanut butter bagel, which, despite being relatively simple, was honestly one of the best bagels I’ve ever had. It held together perfectly, wasn’t dry, and didn’t fall apart at all. It was prepared in a separate area from the regular bagels, which made me feel really confident ordering.

The overwhelming choice didn’t stop at the food—it continued when it came to drinks. There was a long list of regular options alongside a selection of specials. I’ve never been a big coffee lover, but I’ve always been intrigued by matcha. When I saw that their spring special was a piña colada matcha (one of my favourite flavours ever), I knew this had to be the drink that finally introduced me to it. And wow—it did not disappoint. I’ll genuinely be dreaming about this matcha.

I can’t wait to revisit some of these spots. If you have any other recommendations, let me know! And if you want to keep up with where I’m heading next, follow me on Instagram @rubysgfkitchen.

Ruby x

Pb&J Apple Cookies

Gluten-Free Apple Cookies with Chia Jam & Peanut Butter Centres 🍎🥜

These cookies are the ultimate cosy-day bake — soft, warmly spiced from the apple and mixed spice, and hiding a heart of sweet berry chia jam and creamy peanut butter. They’re gluten-free, naturally sweetened, and exactly the kind of treat you’ll want to enjoy with a cup of tea while it’s raining outside (or, honestly, straight from the cooling rack because you can’t wait).

The best part? The peanut butter centres stay rich and fudgy, while the chia jam adds a little tart sweetness.

Using fresh-grated apple in cookies isn’t just about flavour — it’s a natural moisture booster. In gluten-free baking, that’s especially useful because it helps keep cookies tender instead of dry. The apple also brings a gentle sweetness and a fruity note that pairs perfectly with the jam and peanut butter.

Why You’ll Love These Cookies

• Allergy-friendly- gluten and dairy free, and can easily be made vegan too!

• Hidden centre – jam + peanut butter.

• Naturally sweetened – coconut sugar and a touch of honey or maple syrup.

• Warm, cosy spice – a little mixed spice makes them super comforting.

• Make-ahead friendly – you can freeze them baked or unbaked.

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Ingredients

For the cookies

• 125g coconut oil, softened

• 70g coconut sugar

• 2 tbsp honey or maple syrup

• 2 eggs

• 1 tsp vanilla extract

• 2 tbsp milk

• 1 medium apple, finely grated

• 260g gluten-free plain flour

• 1 tsp baking powder

• ½ tsp salt

• 1 tsp mixed spice

• 100g ground almonds

  
  

For the chia jam

• 100g mixed berries (fresh or frozen)

• 2 tbsp chia seeds

• Optional: 1 tsp honey or maple syrup

  
  

For the frozen peanut butter centres

• Natural peanut butter (smooth or crunchy)

  
  

Method

Step 1 – Freeze the peanut butter

Scoop small teaspoons of peanut butter onto a parchment-lined plate or tray. Freeze until firm.

Step 2 – Make the chia jam

Heat the berries in a small saucepan until softened. Mash lightly, then stir in the chia seeds and optional sweetener. Set aside to cool and thicken.

Step 3 – Preheat & prepare

Preheat the oven to 170°C fan. Line 2 baking trays with parchment paper.

Step 4 – Mix the wet ingredients

In a large mixing bowl, beat the coconut oil, coconut sugar, and honey/maple syrup until smooth and glossy. Add the eggs and vanilla and mix again until well combined.

Step 5 – Add the apple & milk

Fold in the grated apple. Add the milk, mixing until incorporated.

Step 6 – Combine the dry ingredients

In a separate bowl, whisk together the gluten-free flour, baking powder, salt, ground almonds and mixed spice. Gradually fold the dry ingredients into the wet mixture until a soft, slightly sticky dough forms.

Step 7 – Shape & fill

Scoop a spoonful of dough onto the prepared tray and gently flatten into a disc. Place 1 teaspoon of chia jam and 1 frozen peanut butter piece in the centre. Cover with a small flat round of dough and press around the edges to seal completely.

Step 8 – Chill briefly

Place the shaped cookies in the freezer for 10 minutes (or fridge for 20 minutes) to help them hold their shape while baking.

Step 9 – Bake

Bake for 12–14 minutes, until the edges are just lightly golden and the centres still look soft.

Step 10 – Cool & enjoy

Let the cookies cool completely before storing, or enjoy them warm straight from the oven.

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Versatility

These cookies are endlessly adaptable, making them a great year-round bake. You can mix and match flavours and fillings depending on the season or what you have in your cupboard. Here are some ideas:

• Jam swap: Use a different jam, such as apple butter, plum jam, or cherry jam.

• Nut butter twist: Replace peanut butter with almond butter, cashew butter, sunflower seed butter, or tahini.

• Flavour variations: Add additions like orange zest, extra cinnamon, or cardamom.

• Fillings: Try chocolate hazelnut spread, date paste, or dried fruits.

  
  

Adapting for Allergies

• Nut-free: Replace peanut butter with a seed butter like sunflower seed butter.

• Egg-free: Use flax eggs (2 tbsp ground flaxseed + 6 tbsp water) instead of eggs.

• Dairy-free: Use a dairy-free milk like soy or almond.

  
  

Storage & Freezing Tips

• Room temperature: Store in an airtight container.

• Freezer (baked):  Defrost at room temperature or warm in the oven.

• Freezer (unbaked): Shape, fill, and freeze on a tray until solid, then store in a freezer bag. Bake from frozen, adding 2–3 minutes to the bake time.

These cookies have it all — the tender sweetness of fresh apple, the rich creaminess of frozen peanut butter, the fruity brightness of chia jam, and a hint of cosy spice. They’re gluten-free, naturally sweetened, and endlessly adaptable to your favourite flavours or dietary needs. Best of all, they’re just as fun to make as they are to eat, whether you’re baking for a weekend treat, a lunchbox surprise, or to impress friends who think gluten-free means boring (spoiler: it doesn’t).

Happy Baking,

Ruby x