Gluten Free Date & Banana Bread
Cook
1 hour
Prep Time
15 mins
Total Time
1 hour & 20 mins
Serves
12
Ingredients
- 3 large ripe bananas, mashed (about 1 1/2 cups)
- 1 cup pitted Medjool dates, chopped
- 2 large eggs, room temperature
- 1/3 cup melted coconut oil or vegetable oil
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 1/2 cups gluten free flour blend (with xanthan gum)
- 1/2 cup almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup chopped walnuts (optional)
Kitchen Tools Needed:
- 9x5 inch loaf pan
- Large mixing bowl
- Medium mixing bowl
- Wire whisk
- Measuring cups and spoons
- Wire cooling rack
- Rubber spatula
- Toothpick for testing
Steps
- Prepare for Baking: Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan with oil or line with parchment paper. Soak chopped dates in warm water for 10 minutes to soften, then drain.
- Mix Wet Ingredients: In a large bowl, mash bananas until mostly smooth with some small chunks remaining. Whisk in eggs, melted coconut oil, applesauce, and vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together gluten free flour blend, almond flour, baking soda, salt, cinnamon, and nutmeg until no lumps remain.
- Make the Batter: Add dry ingredients to wet ingredients and gently fold together until just combined. Don't overmix. Fold in the drained dates and walnuts if using.
- Bake the Bread: Pour batter into prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted in center comes out with just a few moist crumbs attached.
- Cool and Serve: Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing. This helps prevent crumbling.
Macros:
Total Calories: 245
Carbs: 42g
Proteins: 5g
Fats: 8g