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–+ servings
gluten free banana and date bread
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Yield: 1 bread

Easy Vegan gluten-free banana date bread no sugar added

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
A delicious way to add some healthy bread into your lifestyle. The dates packed of nutrients are a touch of sweetness (and goodness) to start your day full of energy.
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Ingredients
 

BREAD

  • 150 g gluten free oat flakes (plain), (or 150g oat flour)
  • 150 g buckwheat groats (plain), (or 150 g buckwheat flour)
  • 3 ripe bananas, (approx. 300 g) without skin
  • 5 Medjool dates, stone removed and cut into pieces*
  • 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. Pour the banana bread batter evenly into the pan. The batter may be a bit thick, in this case spoon it in and spread it out or smooth the top with a spatula. (Keep in mind that gluten-free batters may not spread and level out as readily as traditional wheat-based batters).
  • 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.
  • When serving, slice the banana bread into 1 cm thick pieces for the perfect bite. 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.
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