Gluten-free banana and date loaf

All the pleasures of banana bread, minus all the gluten. Now you can have your cake, and eat it too.

  • 10 mins preparation
  • 40 mins cooking
  • Makes 1
  • Print
Gluten-free banana and date loaf


  • 1 cup (135g) dates, pitted, chopped finely
  • 1/2 teaspoon bicarbonate of soda
  • 40 gram butter, diced
  • 1/2 cup (125ml) boiling water
  • 1/2 cup (110g) firmly packed brown sugar
  • 1/2 cup (130g) mashed banana
  • 1/2 cup (140g) greek-style yoghurt
  • 1 egg
  • 1/2 teaspoon vanilla bean paste
  • 1 1/2 cup gluten-free self-raising flour, sifted


  • 1
    Preheat oven 200°C (180°C fan-forced. Grease a 8 x 20cm loaf pan; line with baking paper.
  • 2
    Place dates, soda and butter into a large bowl; pour over boiling water. Stir to combine; allow to sit 5 minutes.
  • 3
    Stir sugar into date mixture. When sugar has dissolved, add banana, yoghurt, egg and vanilla bean paste. Stir to combine, then sift over flour. Fold to combine, then spoon into prepared loaf tin. Bake 35-40 minutes.
  • 4
    Stand in pan 10 minutes before turning, top-side up, onto a wire rack to cool.


Suitable to freeze. Not suitable to microwave.

More From Women's Weekly Food