Vegan + GF Date and Banana Mini Loaf

A delicious recipe for my Walnut and Banana loaf! This recipe is gluten free, vegan and healthy! Enjoy

Who doesn’t love a warm piece of banana loaf?
Well I know that I do!

A few months ago I was playing around in the kitchen and I decided to create a gluten free and vegan banana loaf! The result? Something seriously delicious.

The only problem with this recipe?
You’re going to have to try and stop yourself from eating it all at once!

In this recipe I soak dates in water to create a sweet flavour in the recipe instead of using granulated sugar. You use both the dates and the water that you soak them in, which is then enhanced by a little pure maple syrup.

You can easily make this recipe completely sugar free by replacing the maple syrup with the alternative of rice malt syrup. This is would be a more PCOS friendly way to make this recipe, another alternative is to use date syrup that you can buy from the supermarket in the health food section.

This recipe creates a dense and firm textured loaf, but should still be moist.

This loaf is a great little snack idea and can be served just as is, or with a little bit of coconut yoghurt on top!

I hope you enjoy!

Vegan + GF Walnut and Banana Loaf

Prep Time: 25 mins
Cook Time: 40 mins

Serves: 8-10 pieces 

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What you will need:

Large mixing bowl, small size loaf tin, wooden spoon, baking paper, knife, measuring utensils, oven, a small bowl, mug, metal spoon, chopping board, kettle.


10 Pitted Dates (not Medjool)
1/2 cup Boiling Water
1 cup Almond Meal
1/2 cup Buckwheat Flour
1 tsp Baking Powder
2 tbsp Pure Maple Syrup
3/4 cup Walnuts
2 Very Over Ripe Bananas (fresh or frozen)
1 Fresh Banana
1 tsp Coconut Oil


  1. Preheat your oven to 160ºC and boil the kettle.
  2. Begin by chopping the dates into small pieces, making sure there are no pits. Place the dates into a mug and pour 1/2 cup of boiling water over them to soak. Leave aside for 20 minutes.
  3. Prepare the banana, either fresh over ripe or frozen over ripe (I had frozen ones) by either placing the frozen option in the microwave in a bowl for 1 min to unfreeze, or simply mash the bananas in a bowl until smooth.
  4. Then prepare your dry mix by placing the almond meal, buckwheat flour and baking powder together in the large bowl and stir well.
  5. Measure out 1/4 cup of the walnuts and roughly chop into small pieces. Add to the dry mix.
  6. To prepare the baking tin, place the loaf tin onto some baking paper and gauge the width of the base of the tin. You can use a pencil to trace the bottom of the tin onto the baking paper to make it easier. Then cut the baking paper to fit the base of the tin, leaving the length long so that it creates ‘wings’ to lift out and easily remove the banana loaf when it is cooked (see pictures).
  7. Then rub the coconut oil all over the loaf tin to grease it, then place the baking paper into the tin and press down to secure it.
  8. When the 20 minutes is up add the date and water mix to the mashed banana and add the maple syrup. Stir well.
  9. Create a ‘well’ inside the dry mix bowl or a hole in the centre, for the wet mix to be placed into.
  10. Then add the wet mix into the ‘well’ of the dry mix and begin to slowly fold the mixture together with a wooden spoon. Mix carefully. You may need to add a small amount of extra water.
  11. Place the mixture into the baking tin and using the back of a wet metal spoon to press the mix into the corners evenly. Bang the mix on the bench to knock out any air bubbles and smooth it all out.
  12. Then on a chopping board slice the banana very carefully length ways. Then place the banana into the loaf mix and press down firmly to secure it.
  13. Finish by placing all the remaining walnuts around the banana and press them gently into the uncooked loaf. You want to ensure they are half way in, so they don’t fall out when cooking is finished.
  14. Place the mix into the oven for 40 minutes, checking after 20 minutes to see how it is progressing and if the walnuts are burning. If this does happen, place a piece of tin foil over the top of the loaf tin.
  15. After the 40 minutes is up, remove the tin from the oven and leave to cool before removing the loaf, this ensures that it doesn’t fall apart as you remove it.
  16. Once it is cool the loaf will remain in one piece and you can slice into desired pieces.
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There you have it, my Walnut and Banana Loaf, the perfect afternoon snack!

If you liked this recipe feel free to let me know over on instagram at plantbasedbody__ I look forward to hearing from you!

Happy cooking lovely’s

Steph xx

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