Gluten Free Banana Walnut Date Bread

Prep Time: 10m
Total Time: 1h 10m
Gluten free
Dairy free

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 5 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.



  1. says

    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 says

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

  2. Sarah F says

    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 says

      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 says

        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 says

          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

  3. says

    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 says

      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

  4. Abbey says

    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!

  5. says

    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!

  6. Jade says

    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 says

      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

  7. Debbie says

    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 says

      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 says

      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 says

        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!

  8. Sharon says

    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 says

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

  9. andrew says

    I just made this with my six year old daughter – I love that it has no processed sugar! It was a lot of fun to make (she loved licking the spoon) – now baking in the oven – thanks for sharing!!

    • Amy Stafford says

      Hi Cathy, I have not made that substitution in this recipe, but I do in several others and the texture and taste remains the same, so you shouldn’t have any problems. Best.


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