Easy Vegan Gluten-Free Banana Date Bread No Sugar Added
This easy vegan gluten-free banana date bread is a game-changer! Ditch the refined sugar – this recipe relies on the natural sweetness of ripe bananas and juicy dates only. Packed with fiber from oat and buckwheat flour, this banana bread keeps you full and satisfied the healthy way.
Even the pickiest kids (and adults!) won’t be able to resist its moist texture and delicious, date-studded goodness. A banana date bread made with the best ingredients on earth.
Why you’ll absolutely love this recipe
- Naturally gluten-free: Enjoy a delicious treat without any gluten worries for you or your friends.
- Wholesome ingredients only: Made with real, nourishing ingredients you can feel good about.
- Perfect for beginners: An easy and delicious introduction to baking with unrefined flours like oat and buckwheat, and naturally sweet dates.
Easy as 1-2-3: baking this vegan banana date bread
STEP 1
You blend the gluten free oat flakes and the buckwheat groats into flour. For me it is so easy and it’s a nice way to cut the costs by blending the flakes and groats into your own flour. And any good quality blender should be able to do the job.
STEP 2
In the meantime, you mash the bananas, add the dates pieces (5 Medjool or 8 Shukari dates) and the chia seeds mixed with the nut milk.
STEP 3
Then you mix half of the flour with the banana mixture, adding baking powder and cinnamon. Add the rest of the flour and mix again.
STEP 4
Finally you bake it for 35 minutes. You can optionally top it with extra banana pieces, vanilla powder and maple syrup for a delicious sweet crust.
And just like that, your warm, delicious gluten-free banana and date bread is ready to enjoy. That’s the beauty of this recipe – quick, easy, and undeniably satisfying. While this gluten-free banana date loaf might possess a beautifully unique texture and rises a little less than traditional wheat banana bread, its delectable taste is truly irresistible. Plus, you can feel good about treating yourself.
Vegan banana bread entirely gluten free
This gluten-free banana date bread, crafted with oat and buckwheat flours, is not only easy to digest but also inherently moist. Its beautifully dense and satisfying texture makes it a delicious and healthy choice.
Feel free to experiment with other gluten-free (or not) flours you have on hand! If you try a different blend, I’d love to hear how it turns out
Gluten free options for breakfast to try next
Reducing my gluten intake doesn’t mean sacrificing flavor! I love exploring delicious gluten-free breakfast options, and these are some of my weekly favorites:
Another way to make some creamy (but vegan) morning bowls is to mix some soaked cashews and buckwheat groats. So delish. I am sure you would love to try it out a creamy cashew buckwheat bowl.
And for sure they are all dairy free, plant-based and insanely tasty. Taste is my motto, Guys !
Healthy vegan gluten-free banana date bread
Moist, tender, with a sweet touch and bread type (if you miss some bread sometimes).
– Healthy greetings from Laetitia –
Easy Vegan gluten-free banana date bread no sugar added
Ingredients
BREAD
- 150 g gluten free oat flakes (plain)
- 150 g buckwheat groats
- 3 ripe bananas, (approx. 38 g)
- 5 Medjool dates, stone removed and cut into pieces, (approx. 90 g) *
- 2 tbsp chia seeds
- 4 tbsp almond milk
- 1 tsp baking powder
- 1 tsp cinnamon powder
TOPPING (optional)
- ⅓ banana, sliced
- 1-2 pinch(es) vanilla powder
- 1-2 tsp maple syrup
Equipment
- 1 rectangle loaf pan 14 x 24 cm (5 x 9 inch)
Instructions
- Preheat the oven to 200°C (fan).
- Using a blender, pulse the oats and the buckwheat groats until ground into flour (it should take approx. 20 to 60 seconds depending of the power of your blender). Set aside.
- Using a large mixing bowl, mashed the bananas with a fork.
- Add the dates pieces to the bananas mixture and mix well. Set aside.
- In a small bowl, mix well the chia seeds with the milk and add straight away to the bananas and dates mixture. Mix them together until homogeneous.
- Add to your mixing bowl (bananas, dates, chia and milk) half of the flour first, the baking powder and cinnamon. Mix well with a wooden spoon. Add the remaining flour and mix again.
- Prepare a rectangle loaf pan, lined with parchment paper and pour the banana bread batter evenly into the pan. Keep in mind that gluten-free batters may not spread (and level out) as readily as traditional wheat-based batters, so you can lightly smooth the top with a spatula if needed before baking.
- Optionally, add the topping of your choice : few slices of banana, some vanilla powder . Brush the top with a bit of maple syrup.
- Reduce the oven to 180°C (fan) and bake for 35 minutes. Take it out of the oven and let it cool down completely. This bread is deliciously moist and great with your choice of chocolate paste, peanut or any nut butter !
Notes
- In general I use 5 Medjool or 8 Shukari dates.
