Gluten Free Banana Bread
Prep time
Cook time
Total time
A gluten free banana bread made with natural and unrefined ingredients.
Recipe type: Breads and Cakes
Cuisine: Baking
  • This recipe uses a 250 ml measuring cup.
  • 8 medjool dates soaked in a little warm water to soften
  • 4 ripe bananas (3 mashed for the batter, 1 left whole for decorating the top)
  • 2 eggs
  • ⅓ cup melted organic coconut oil
  • 1 cup natural yoghurt
  • 1 cup organic oats
  • 2 cups organic buckwheat flour
  • 2 tsp baking powder
  • ½ tsp cinnamon
  • ½ cup broken walnuts
  • ½ cup organic raisins
  • A drizzle of honey
  1. This recipe is made quicker and easier with a food processor, but it works just as well without.
  2. Start by chopping the dates finely, or mixing them to a paste in the processor.
  3. Add the mashed bananas into the date mixture
  4. Add two eggs and blend briefly to make a batter.
  5. In a separate bowl, sift the buckwheat flour, baking powder, cinnamon and sprinkle in the oats.
  6. Make a well in the centre of the dry ingredients and stir in the banana batter and the yoghurt until you have a smooth, thick cake batter which is still runny enough to pour from the bowl (add a little milk if it needs it).
  7. Sprinkle in the raisins and the walnuts (save a few of the top)
  8. Pour into a lined (12 inch/32 cm) loaf tin and nestle the last banana (sliced lengthways) gently pressed into the top of the cake. Drizzle a little honey along the surface of the banana to make it glisten temptingly!
  9. Bake in a medium hot oven - gas mark 5-6 200 oC (180 oC for fan ovens) for 30-35 mins
  10. The banana bread is ready when the edge comes away from the tin, a kitchen skewer comes out clean when tested, and if you tap the tin it sounds hollow .
Recipe by Whole Food Home at