Gluten Free Banana Walnut Date Bread

by Amy Stafford on March 3, 2014

Gluten Free Banana Walnut Date Bread is packed full of flavor, is dense (wait till you pick it up), moist and delicious. It freezes well, so you can have a loaf to pull out when you have friends over, or take as a hostess gift.
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Gluten Free Banana Walnut Date Bread

Gluten Free Banana Walnut Date Bread Recipe with A Healthy Life For Me.

I grabbed this Gluten Free Banana Walnut Date Bread recipe from Quick Vegetarian Pleasures by Jeanne Lemlin a great vegetarian cookbook, especially if you are just beginning the journey to eating a more plant based diet.

On top of trying to make change over to mostly plant based diet (no worries I am still eating animal protein), to increase fiber and vitamins and minerals for my overall health, I have been trying to switch all my baking to Gluten Free.

I am finding the switch to Gluten Free pretty easy.  This Gluten Free Banana Walnut and Date Bread is moist, dense and delicious with all wholesome ingredients.  I picked up Namaste Perfect Flour Blend which contain no wheat, gluten, corn, soy, potato, dairy, casein, tree nuts or peanuts and I have been really pleased with the results.   To change your baking over to gluten free the substitution is equal parts, so if your recipe calls for 1 cup of all-purpose flour use 1 cup Perfect Flour Blend.  The recipe called for Safflower Oil, which has no flavor and is similar to Sunflower.  If you want to avoid oil in this recipe substitute it with unsweeted applesauce.

Gluten Free Banana Walnut Date Bread Gluten Free Banana Walnut Date Bread copy

5.0 from 4 reviews
Gluten Free Banana Walnut Date Bread
Prep time
Cook time
Total time
Serves: 12
  • 1 cup gluten free flour (I used Namaste Gluten Free Flour)
  • ⅓ cup coconut flour
  • 1 tsp. baking soda
  • ½ tsp. baking powder
  • ¼ tsp. salt
  • ½ tsp. cinnamon
  • ¼ tsp. ground cloves
  • ¼ tsp. nutmeg, freshly grated
  • 1 cup dried dates, chopped and pitted
  • 1 cup walnuts, finely chopped
  • ½ cup safflower oil
  • ½ cup honey
  • 4 large eggs
  • 1 cup mashed banana, about 2 medium bananas
  • 1 tsp. vanilla extract
  1. Preheat the oven to 350°F. Grease and flour baking pan or spray with organic baking spray.
  2. In a large mixing bowl combine the flours, baking soda, baking powder, salt, cinnamon, cloves, and nutmeg. Stir in the dates and walnuts.
  3. In a separate mixing bowl, beat the oil and the honey until smooth. Beat in the eggs, banana, and vanilla until thoroughly combined. Pour the wet ingredients into the dry and stir until evenly moistened. Scrape the batter into the prepared pan.
  4. Bake for 45 minutes, check on bread, if top is getting dark cover with a sheet of aluminum foil and continue cooking for 10-15 minutes.
  5. Remove and let cool on a wire rack.
  6. Store loaves wrapped tight in plastic wrap in the refrigerator or wrap in foil and freeze for up to one month.


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You can usually find me in my garden, the kitchen, at the gym or spending time with my family. I love sharing recipes, gardening and exercise tips and stories of my backyard chickens and beekeeping.
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{ 22 comments… read them below or add one }

Amandah March 3, 2014 at 7:31 am

Looks yummy! Thanks for sharing.

Is the bread heavy? I purchased a slice of vegan, gluten free carrot cake from Earth Fare, and while it was tasty, it was a bit dense and hard.


Amy Stafford March 3, 2014 at 8:03 am

This bread is delicious Amandah, and yes it is heavy. A little goes a long way, a slice with coffee is very filling.


Sarah F March 3, 2014 at 11:51 am

Amy my daughter was diagnosed with Celiac disease so I have been trying out many gluten free recipes and I agree with you – the switch really isn’t as hard as I thought it would be! Although, I would say that baking has been the biggest challenge for me. It’s hard to find a flour that gets as finely ground as wheat. Have you tried the Cup 4 Cup gluten free blend? How do you think it compares to Perfect Flour blend?
Can’t WAIT to bake this banana bread!


Amy Stafford March 3, 2014 at 5:08 pm

Sarah, I have not tried Cup 4 Cup; where did you find it? I have been pleased with Namaste- I picked up a large bag at Costco, which is good for me with the amount of baking I do.
Hope you like the bread, I am shocked at how sweet, dense and delicious it is, those dates add a ton of moisture. I am thinking they would be good chopped up in a chocolate gluten free cake… HMMMMM


Sarah F March 10, 2014 at 9:15 am

I got the Cup 4 Cup at Williams Sonoma…. I’ll be interested to see what you think. We are making the bread today – I can’t wait to try it. Looking forward to tasting it with dates!
And – I can’t get over how delicious that open-faced salmon sandwich with avocado, tomato and homemade aoli is! I’ve made it several times since your posting. YUM!


Amy Stafford March 10, 2014 at 6:56 pm

Thanks Sarah, I will pick some up when I am at the mall. Glad you like the salmon, have you tried the salmon quinoa dish? It is pretty darn good too.
xo Amy


Yvonne(Bread Fun) March 24, 2014 at 1:20 pm

Hi, great site. I am excited about making this recipe gluten free banana walnut date bread. Your bread looks beautiful, tasty, flaky, just scrumptious. I have one question where do I find coconut flour or what kind I can replace it with if I cannot find it. Awesome site!!!!!


Amy Stafford March 25, 2014 at 2:52 pm

Yvonne, Thank you, you can find Coconut Flour in most grocery stores. Bob’s Red Mill is the brand I use and you can usually find it the organic baking isle. xo Amy


Abbey March 31, 2014 at 8:26 am

I made this recipe last night and it’s absolutely delicious. I used almonds rather than walnuts since I didn’t have any, and subbed applesauce for the oil. It turned out great, thanks!


Joy Rowley April 30, 2014 at 8:50 pm

I made this last night for a coaching class today. Everyone loved it- even the non GF folks said they couldn’t taste the difference. I used three eggs, the oil, a child container of applesauce and subbed some cashew nuts with almonds mix from Costco for the nuts. I had the Namaste and subbed sorghum flour for the coconut flour. I put a splash of orange juice in. It was really moist and yummy. I was hoping to take the leftovers home but they all grabbed it up at the end. Thanks so much for this winner and your awesome site – I will definitely make it again!


Bravo August 4, 2014 at 6:21 pm

I was wondering what the nutritional information is on GF Banana Walnut Date recipe?


Amy Stafford August 5, 2014 at 7:24 am


Here is the NI based of my fitness pal.



Jade October 2, 2014 at 3:24 am

Made this bread today, absolutely delicious. I substituted the oil suggested for coconut oil, as I didn’t have the other one on hand, and it still worked out great. Thanks for the yummy recipe!


Amy Stafford October 2, 2014 at 7:17 am

Jade, that is a great substitution. When I wrote this recipe I was not actively using Coconut oil, but I need to do a revision. Thanks for letting me know how your bread turned out! xx Amy


Debbie November 8, 2014 at 10:03 am

Hi, recipe looks great. With the sweetness of the dates and bananas, do you think it still needs the honey? Trying to use less sweeteners these days. Thanks


Amy Stafford November 9, 2014 at 8:39 am

Hi Debbie, The recipe is pretty perfect with the honey. You could remove the honey, but it will change the density and the bread will be more dry.


Amy Stafford November 9, 2014 at 8:41 am

Hi Debbie, the recipe is pretty perfect with the honey. If you remove it the bread will be less dense and more dry, you can try it, but the consistency will definitely change. Let me know of your results if you try it. I am sure my readers will love to know how it turns out.


Debbie December 5, 2014 at 4:13 pm

Thanks for the reply…I think for the first time I’ll make as written, then follow-up with changes for a better comparison. Will let you know…Nice site!


Sharon December 4, 2014 at 2:20 pm

Thank you very much for the recipe. We have a tradition of making date bread during the holiday season, and I have stopped eating wheat, so I didn’t think we would be able to make a loaf this year. I used the Gluten Free Multi-Purpose Flour from King Arthur Flour and Bob’s Red Mill for the coconut flour. I am very happy with the outcome!


Amy Stafford December 4, 2014 at 8:20 pm

How wonderful Sharon. I am glad you liked it and thank you so much for letting me know. Keeps me motivated!


kristy January 24, 2015 at 7:12 am

Best sweet bread ever! I, too, used coconut oil. Delicious!


Amy Stafford January 24, 2015 at 9:08 am

Thanks Kristy!


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