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.
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 a 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 contains 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 unsweetened applesauce.
Gluten Free Banana Walnut Date Bread
- 1 cup gluten free flour I used Namaste Gluten Free Flour
- 1/3 cup coconut flour
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 tsp. cinnamon
- 1/4 tsp. ground cloves
- 1/4 tsp. nutmeg freshly grated
- 1 cup dried dates chopped and pitted
- 1 cup walnuts finely chopped
- 1/2 cup safflower oil
- 1/2 cup honey
- 4 large eggs
- 1 cup mashed banana about 2 medium bananas
- 1 tsp. vanilla extract
- Preheat the oven to 350°F. Grease and flour baking pan or spray with organic baking spray.
- In a large mixing bowl combine the flours, baking soda, baking powder, salt, cinnamon, cloves, and nutmeg. Stir in the dates and walnuts.
- 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.
- 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.
- Remove and let cool on a wire rack.
- Store loaves wrapped tight in plastic wrap in the refrigerator or wrap in foil and freeze for up to one month.
37 comments on “Gluten Free Banana Walnut Date Bread”
just made this recipe! Loaf came out delicious! I made it with applesauce instead of the oil. So yummy!
How would recipe be without nuts?trying to find recipes nut free and for celiac?
Deanne, It will work fine without the walnuts. My son prefers it without nuts, so I make it that way often. Enjoy!
REcipe looks good. I am tired. I don’t feel like reading all of the comments to see if this has been asked/answered. I don’t see where it says what size loaf and how many loaves this makes. Says it yields 12, but 12 of what? Servings, loaves, etc.
Would it work in a bundt pan?
Hi Cheryl, This recipe makes just one standard loaf. Using a standard loaf pan that holds 6 cups. 12 servings are the slice size of the loaf so you can grab the nutritional information. If you have a 6 cup bundt pan then it should bake up fine. Hope you enjoy!
Hi thanks for the recipe. Does it taste like banana bread though. I am not a fan but love date nut bread. Just wondering if it is used to make moist and add sweetness without tasting like banana?
Yes Joy it does have a banana flavor, but it is not a strong banana flavor. The walnut flavoring is strong so you may like it.
Could I use plain or self raising gluten free flour in the recipe?
I used plain gluten free flour which is not self rising. No need to use self rising. Hope you enjoy the recipe Sarah.
Thank you Amy,
It was delicious. I took it for morning tea for a kids music morning – a hit!
That is awesome news Sarah, thanks for letting me know.
Have you ever tried to use maple syrup vs the honey?
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.
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!!
That is so awesome Andrew! Thank you so much for letting me know! Enjoy!