Banana, Date, And Almond Bread [Gluten Free] Recipe

Name: Banana, Date, And Almond Bread [Gluten Free]
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 bananas large ripe, ~1 1/4 cups mashed; 6 tablespoons Greek yoghurt; 1/4 cup honey; 1/4 cup brown sugar; 2 teaspoons vanilla essence; 1/4 cup almond milk; 2 large eggs; 55 grams brown rice flour; 55 grams white rice flour + 1 teaspoon extra; 55 grams buckwheat flour; 55 grams sorghum flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 teaspoons cinnamon; 2/3 cup toasted almonds chopped; 1/2 cup dates chopped

Servings: persons

2 bananas large ripe, ~1 1/4 cups mashed
6 tablespoons Greek yoghurt
1/4 cup honey
1/4 cup brown sugar
2 teaspoons vanilla essence
1/4 cup almond milk
2 large eggs
55 grams brown rice flour
55 grams white rice flour + 1 teaspoon extra
55 grams buckwheat flour
55 grams sorghum flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
2/3 cup toasted almonds chopped
1/2 cup dates chopped

1
Preheat your oven to 180C (350F) and line a 9 x 5 inch loaf tin with baking paper.
2
Mash your bananas in a large mixing bowl. Add the Greek yoghurt, honey, brown sugar, vanilla essence, almond milk, and eggs. Whisk until very well combined.
3
In a separate medium mixing bowl whisk together brown rice flour, white rice flour, buckwheat flour, sorghum flour, baking soda, salt, and cinnamon.
4
Add dry ingredients to wet ingredients and stir with a wooden spoon until just combined.
5
In the empty dry ingredients bowl mix together toasted almonds, chopped dates, and extra 1 teaspoon white rice flour until dates and almonds are coated. This will stop the mix-ins from sinking to the bottom.
6
Add dates and almonds to the batter and mix until distributed.
7
Pour batter into prepared loaf tin and bake for 45-50 minutes or until a skewer inserted into the middle comes out with only a few moist crumbs clinging to it.
8
Allow to cool in the tin for 10 minutes and then turn out and cool completely before slicing thickly and serving.

651

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 bananas large ripe, ~1 1/4 cups mashed, 6 tablespoons Greek yoghurt, 1/4 cup honey, 1/4 cup brown sugar, and more.

Yes, Banana, Date, And Almond Bread [Gluten Free] falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Banana, Date, And Almond Bread [Gluten Free]

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions