My regular readers will know how much I love a one bowl recipe, this gluten free, dairy free and vegan Banana and Date Loaf is no exception. Yet another way to use up your left over bananas that have ripened at an alarming rate, like my Tropical Chocolate & Banana Loaf, this banana and date loaf is quick, simple and can be made for those unexpected friends that op in for coffee.
I tend to go through fazes of eating bananas. Can I share a secret? I don’t think I like them very much, is that a weird thing to say? I just can’t seem to make my mind up. I think it has something to do with the fact that they change their texture and flavour so easily. I like my bananas to be somewhere between green and yellow, not too sweet but not with that sticky gluey texture if it’s too unripe. Am I difficult to please? In a word yes, YES I am.
I’ve gone off on one again haven’t I, the point is because of my super fussiness linked to bananas there is a small window where I’ll eat them raw. Hence the reason you’ll see a lot of banana loaf recipes on my Instastories.
Different ways to serve my Banana and Date Loaf
So you can see that I’ve made this in to a loaf but how about using individual pudding bowls and cooking for 5-8mins less and serving hot with custard for the perfect quick pudding. Alternatively, these make excellent muffins and you can get 4-5 muffins out of the mixture to freeze. Get one out at night before you go to bed and then hey presto you have a Banana and Date Muffin to go with your tea or coffee for breakfast.
Other recipes that are similar to this Banana and Date Loaf
So I’ve already mentioned my delicious Tropical Chocolate Banana Loaf but feast your eyes on these banana filled bakes.
There’s these clever little American Pancakes by Fab Food 4 All in that fact they don’t even contain flour as an ingredient 3 Ingredient Banana Nutella Pancakes
How about this utterly amazing showstopper of a cake by Kate aka The Gluten Free Alchemist Decadent Roasted Banana & Chocolate Celebration Cake Not as difficult to make as you’d imagine and definitely worth the effort for that someone special.
Next up is this Spiced Vegan Banana Bread by Mandy at Cook Veggielicious her vegan banana bread is similar to a fruit loaf and packed with spice and rich flavour.
Next is this deliciously moist Vegan Banana Bread made by Sylvie at A Baking Journey. I love the fact that Sylvie has used applesauce as an egg substitute in this banana bread and for those of us in the UK, the oil Sylvie uses is rapeseed oil.
Last but by no means least we have Choclette from Tin and Thyme rustling up a batch of mourish Vegan Peanut Butter Banana Muffins the recipe has been updated recently to include a gluten free version using Free From Fairy Flour.
- 3 ripe bananas mashed
- 160 g self raising gluten free flour
- 60 g demerara sugar
- 60 g chopped dates
- 60 ml soya milk
- 1 tsp vanilla extract
- 1 unripe banana cut into coins
- Add all the ingredients to a bowl and beat together to combine, it really is that simple.
- If necessary, add a little more milk to make the cake mixture into a wet enough consistency to drop off the spoon.
- Pour the mixture into a well-greased 2lb loaf tin and smooth the top with the back of a wet spoon or spatula.
- To decorate, place the coins from the extra banana over the top of the loaf in a pretty pattern.
- Pop into a preheated oven at 200°C / 180°C for 35-40mins
I really love to read your comments and feedback and will always comment back. Do drop a line in the comment section if you like my Banana and Date Loaf and don’t forget to rate the recipe too. If you try this recipe, I would love to see your creations, take a picture and do tag me using the hashtag #Glutarama on Facebook, Twitter and Instagram. Subscribe to my email list so that you get the recipe straight in your mailbox.
And one last thing! I’ve linked my Banana and Date Loaf with these other awesome bloggers pages, go check them out
Cook Blog Share | That Friday Linky | Tickle My Tastebuds Tuesday
disclaimer: I’ve started using affiliate codes on my website again (needs must). If you click on any of the links in the post and make a purchase my family will benefit from a small % of that purchase at no extra cost to you.
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Looks utterly delicious Rebecca. I’m with you on the banana thing. I always buy loads of them thinking I really really like them and then I always find them going brown in the fruit bowl. Thank heavens you can bake with them and the browner the better!! x
I know right? It’s a odd fruit/berry/whatever!
Ohhh…. And thanks for sharing my cake xxxxxxxxxxx
Haha, you’re welcome – it’s a particularly gorgeous cake worth sharing x
I’ve never had a Banana & Date Loaf but I bet it tastes amazing as I love anything baked with bananas! Thank you for sharing my pancake recipe:-)
It’s a particularly lovely combination, you get a slight toffee flavour coming through with the dates…you’re welcome, it’s a clever recipe xx
I have mixed feelings about bananas too. They have to be literally just ripe enough to eat but not squishy at all or I can’t eat them. I do like banana cake though and your banana and date loaf looks gorgeous! Thanks for linking to my banana bread
It seems to be a common opinion in the comments and feedback! My pleasure darling – it’s a delicious recipe x
Oh my word. I love the look of this. And what’s more, I am with you on the banana front. How can they change so much? There is only a very small window of opportunity to eat them raw right? And after that…cake!
Hahaha, well I guess both you and I eat a lot of banana cake then!! xx
I love recipes that use overripe bananas! Whenever I buy them, they always seem to turn so quickly and you don’t want to waste them. I could definitely do with a slice of this right now! Thank you for sharing with #CookBlogShare.
It’s a fine line between ripe and ewwww!
This has my name all over it – it looks soooo good! xx
This looks yummy, I love the banana decoration on top