Banana Date Bread {Gluten-Free}

Banana Date Bread {Gluten-Free}


When there’s a chill in the air, there is nothing I want more than something hot to drink and something warm and sweet to eat.  So when I see a bunch of bananas starting to brown in the winter months visions of banana bread immediately fill my head.   Thanks to the Polar Vortex we’ve seen our fair share of cold in the south giving us plenty of reasons to enjoy something sweet to eat along with a cup of coffee, hot tea or hot chocolate.

Here are some pictures from our day in the snow…

snow day


Ember Snow

The girls and our puppy, Ember, loved the snow!  The excitement on their faces seeing the snow fall from the sky was the most beautiful thing.  They ran around kicking snow up with their boots, Ember using her nose to kick up the snow, made a snowman, snow angels, and we a had a good old fashion snowball fight.  I think they’re going to sleep well tonight.  ;)

Last week I was at a juice bar with friends, and we all tried a banana date muffin to go along side our smoothies.  It was fantastic and the perfect post-yoga fuel, so when I had browning bananas at home the knew exactly what I wanted to make.  I love this bread — sweetened simply and naturally with bananas, dates, and a little maple syrup.  I left out walnuts so my girls can take it to school for a snack or lunch, but it would be lovely with walnuts, or chocolate chips.  We’re on loaf number four in a little more than one week…it doesn’t last long.  :)


Hope you enjoy this one as much as we have!
Stay warm.  x

Banana Date Bread

Banana Date Bread {Gluten and Dairy Free}
Recipe: Bread
Author: Victoria – Green Plate Rule
Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hour 10 mins
Serves: 10
  • 1 1/4 cups Gluten-Free Flour Mix (I used 1/2 cup oat flour, 1/2 cup potato starch, 1/4 cup sweet sorghum flour, 1 tsp xantham gum)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 salt
  • 3 medium bananas, ripened and mashed (about 1 1/4 cups)
  • 5 soft dates, pitted and diced
  • 3 eggs
  • 1/3 cup maple syrup
  • 1/2 cup melted coconut oil
  • 1 tsp vanilla extract
  • Additional add-ins: 1/2 cup of walnuts, or 1/2 cup chocolate chips
  1. Preheat the oven to 350.
  2. Add all the dry ingredients to a medium sized bowl
  3. In a large bowl, mash bananas. Then, in the same bowl, add the remaining ingredients (at room temp) and beat until mixed well.
  4. Slowly add dry ingredients and mix until all combined.
  5. Pour into a 1 lb loaf pan (I greased the sides with a little coconut oil)
  6. Bake for 50 – 60 mins – check the center with a toothpick or knife until it comes out clean. You may want to cover the loaf with aluminum foil after about 30 minutes of baking to prevent too much browning.


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5 comments… read them below or add one

Debc January 30, 2014 at 11:29 am

This sounds yummy and the perfect treat after another day of sledding in this Atlanta snow! I don’t have the following: potato starch, 1/4 cup sweet sorghum flour, 1 tsp xantham gum). What else could I use? I have almond flour, coconut flour & oat flour.


Molly February 11, 2014 at 4:32 pm

Debc – Gluten free recipes can generally be modified as long as you stay within the correct ratio of whole grains to starches. White rice flour, tapioca and potato starch all consider starches and sorghum, oat, brown rice flour are all examples of whole grains. I just made this recipe yesterday and it turned out super yummy (thanks Victoria!!) and I used a combination of brown rice flour, oat and sorghum to make up the 3/4 c total and then a combo of tapioca & white rice for the 1/2 c. total (instead of potato). Almond flour could be used in the whole grain category, but I would use caution with coconut flour – it has a very unique texture that doesn’t always translate well in certain recipes. I did use xantham gum here, but have skipped it in the past. The taste won’t be affected, but the baked good might be more crumbly. Hopefully that’s not information overload! Good luck. :)


Gramm February 3, 2014 at 6:34 pm

This sounds yummy but there is an omission to the instructions, no temp. is given for baking this loaf. Could there be a note about this offered?


NC February 13, 2014 at 1:12 pm

I noticed that too, I have made this bread twice now and have baked them both at 350 degrees. Turned out perfect both times,


Karen January 7, 2015 at 2:55 pm

I would like to make this bread but am not gluten intolerant. What flour can I use instead? I have whole wheat & spelt on hand. Will that work at all or what should I buy?


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