BANANA DATE LOAF
Gluten free, no added sugar and lunch-box friendly!
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There are some recipes that quietly become staples in your kitchen, the ones you make “just because” and suddenly realise you can’t stop, this banana date loaf is exactly that.
It started as a way to use up overripe bananas and a half-forgotten bag of dates in the pantry, and has since become one of those dependable bakes I come back to again and again. It’s naturally sweetened with fruit, soft and fluffy without being overly dense, and perfect with a cup of tea, packed into lunchboxes or served toasted with butter - my fave!
If you’re trying to keep baked goods feeling a little more balanced without sacrificing flavour or texture, this is a recipe to save or even memorise. The combination of ripe banana and dates gives natural sweetness and moisture, meaning we can keep added sugar low while still getting that classic comforting loaf. I am shocked to say that I actually enjoy this version of banana bread more than some other sugar-filled versions I’ve made in the past.
It also happens to be gluten free, but you genuinely wouldn’t know (and neither did my husband) which is always my benchmark.
Why you’ll love this banana date loaf
Naturally sweetened with banana and dates (no added sugars!!)
Soft, fluffy texture (not dense or gummy)
Gluten free but tastes like a classic café-style loaf
Freezer-friendly and perfect for meal prep
Great for toddlers, lunchboxes or afternoon snacks
GLUTEN FREE BANANA DATE LOAF
Ingredients:
¾ cup dried dates
¾ cup milk
½ tsp baking soda / bicarb soda
2 large very ripe bananas
2 eggs
1 tsp vanilla extract
⅓ cup melted butter or oil (I use rice bran oil)
2 cups (~250g) gluten free plain flour
2 tsp baking powder
Method:
Preheat oven to 175°C and grease and line a loaf tin.
Warm the milk until nearly boiling, either in the microwave or on the stovetop. Add the baking soda and chopped dates and allow to sit for 5 minutes. This softens the dates and helps create that rich caramel flavour.
Once softened, use a fork to mash the dates well. There should still be chunks remaining, but the mixture should be mostly incorporated and thick.
In a separate bowl, mash the bananas. Add the eggs, vanilla, melted butter (or oil) and the date mixture. Whisk until well combined.
Sift in the gluten free flour and baking powder. Gently fold until just combined, avoid overmixing as this can impact the texture.
Pour into the prepared loaf tin and bake for 55–60 minutes, or until a skewer inserted into the centre comes out clean.
Allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes & Substitutions
Gluten free flour: I recommend using a good quality gluten free plain flour blend for best results. Different blends behave differently, so if you substitute, the texture may vary slightly. As I’ve mentioned before I am currently using the Woolworths GF plain flour blend with pretty good success.
Butter or oil: Both work well here. Butter gives a slightly richer flavour, while oil keeps the loaf extra moist for longer which is especially helpful if you’re planning to store or freeze slices. Go for a neutral oil like rice bran oil, avocado oil, grapeseed oil.
Make it dairy free: Use any milk of choice and opt for oil instead of butter.
Sweetness: This loaf relies on very ripe bananas and dates for sweetness. If your bananas aren’t deeply spotty and ripe, the finished loaf will be less sweet.
Storage
Keeps well in an airtight container at room temperature for 2–3 days
Refrigerate for up to 5 days (great lightly toasted) - I’ve actually pushed this and kept it up to 7 days and have still thoroughly enjoyed it!
Freezes beautifully! Slice and freeze for quick snacks or lunchboxes
Happy Baking fam x
🤤🤤🤤🤤🤤🤤