*Edit: I recently made this with Buckwheat Flour (also gluten free – don’t let the name deceive you 😉 and it turned out a lot fluffier and more bread like. I’ll take some pics and add to this post next time I make it 🙂 Flavour is great with both oat flour and buckwheat flour, buckwheat flour just presented better!
A yummy whole foods banana bread sweetened with dates and bananas and using oats as the flour. My 14 year old loved it so much he asked for it as his birthday cake this year. Lots of alternative ingredients you can use for this one. Eat dairy? Use butter instead of the coconut oil. Allergic to coconut? Try olive oil. Need a vegan option? Egg replacements should work fine in this recipe. Cheapskate like me? Use date water and a little more oil to replace the yogurt, feel free to also omit the walnuts and the vanilla extract if you don’t have any (would highly recommend using the vanilla though, just thought I’d mention that it will still work without it if you’re out).
Let me know how this turns out for you if you try it.
Banana and Date Bread (Sweetened Without Sugar & Gluten & Dairy Free)
- 1 3/4 cups (283g) dates – approx 50 small (Deglet Noor ) or 20 large (Medjool) dates, pitted
- 2 cups boiled or hot water (to soak the dates in)
- 4 medium or 6 small very ripe bananas (nice and spotty please!) – you can use frozen bananas if you like, but it does make your batter a little wetter
- 2 eggs (can be replaced with an extra mashed banana and/or a little extra oil for that buttery fat flavour – egg replacements like a flax egg should work fine in this)
- 1/3 cup (58g) of coconut oil (you can use butter or a different vegetable oil if you prefer)
- 1 1/2 cups (213g) of flour (I used 2 cups of regular oats and blended them into 1 1/2 cups of oat flour)
- 3/4 cup (166g) of plain yogurt OR use 1/2 cup (130g) of date soaking water + 2 Tbsp of liquid coconut oil (or other oil)
- 1 Tbsp of vanilla extract
- 1+ 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 1/4 cup walnuts (optional), chopped into pieces
- extra banana for on top (optional)
1/ Place your pitted dates into a heat safe bowl and pour over the boiled/hot water and leave to soak for at least 10 minutes. Grease and/or line a loaf pan. Preheat your oven to 180C or 350F.
2/ In your clean and dry blender, place 2 cups of oats and blend into flour (skip if you’re using flour that’s all ready to go). Empty the oat flour into a large mixing bowl.
3/ To your flour add the baking powder, baking soda, salt and cinnamon and gently fold in.
4/ Into your blender (no need to wash it after blending the oats just go ahead and use it) place either [ the yogurt + 2 Tbsp of date soaking water ] OR [ 1/2 c + 2 Tbsp of date soaking water and 2 Tbsp of coconut oil ]. Once you’ve taken the date water you need, drain the rest of the water from the dates. Place the softened dates into the blender.
5/ Blend until smooth
6/ Into a bowl mash your bananas, whisk in your eggs, add in the vanilla and add your blended dates. Mix to combine.
7/ To your dry ingredients add the 1/3 cup of coconut oil and either whisk with an electric mixer or using a spatula by hand until it comes together into a mealy texture.
8/ Add your bowl of wet ingredients to your dry ingredients and mix together (you can use an electric mixer or just do it by hand like I did (I’m a very lazy baker ;))
9/ Pour into your prepared loaf pan (I like to put a little baking paper on the edges to make it easy to pull the bread out when it’s done). If you’d like to decorate the top you can slice a banana in half and place cut side up on top and sprinkle some walnuts. I skipped the walnuts (didn’t have any!) and only did the banana thang the first time (like I said, terribly lazy!).
10/ Bake for 50 to 60 minutes, covering for the last 20 minutes or so if it gets too brown on top.
11/ Remove from the oven and allow to cool (we like to eat it still warm, yum!).
This is a great recipe for using up ingredients. We buy dates in bulk and keep them in a sealed tub. They make an easy snack for the kids and I use them to sweeten my baked goods (love Chocolate Covered Katie’s Sugar Free Version of her Cookie pie!). It’s a nice way to use up some eggs (make a double batch and freeze a loaf if you need to use up more eggs) and over ripe bananas.
You can use any flour you have on hand. My cake is more dense and less fluffy using oat flour but we’re used to getting this kind of result with baked goods and think it’s still delicious. If you have an All Purpose Gluten Free flour your result will probably be more attractive and fluffier than mine.
Original Recipe is from here.