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.
- 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.
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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.
This bread is delicious Amandah, and yes it is heavy. A little goes a long way, a slice with coffee is very filling.
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!
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
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!
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
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!!!!!
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
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!
Amy,
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!
Joy
I was wondering what the nutritional information is on GF Banana Walnut Date recipe?
Bravo,
Here is the NI based of my fitness pal. http://www.myfitnesspal.com/recipe/view/49871245
Amy
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!
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
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
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.
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.
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!
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!
How wonderful Sharon. I am glad you liked it and thank you so much for letting me know. Keeps me motivated!
Best sweet bread ever! I, too, used coconut oil. Delicious!
Thanks Kristy!
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!
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.
Hi,
Could I use plain or self raising gluten free flour in the recipe?
Thanks
Hi Sarah,
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.
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.
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!
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!
just made this recipe! Loaf came out delicious! I made it with applesauce instead of the oil. So yummy!