Gluten Free Vegan Banana Bread

A simple, gluten free Coconut Date Banana Bread with no added sugar, sweetened naturally with whole dates. Soft and a little more cake– than bread-like, this is a large recipe to feed a hungry family! Devoured in minutes in our household.

Close up of gluten free vegan banana bread in a bread tin, in an outdoor setting on a rustic bench

Firstly, what an exciting week! The launch of my new LIVELY™ Desserts range has been full of highs so far. I’ve been blown away by the immense feedback, well-wishes and calls to stock it nationwide (actually – worldwide!) – such a trip! Thank you!

One comment really put a smile on face however – a lady on facebook shared simply that she had already bought one, and her family thought it was just delicious. Holy. Moly. The first real-live person other than my family to enjoy the desserts! 

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It certainly feels good to see it all come to fruition after all these years of hard work.

The mission is now to spread these little boxes of happiness far and wide, sharing the message of conscious and compassionate eating, and connecting people with this website to provide further inspiration on healthy eating, by cooking from scratch and including more nutrient-dense plant foods into the diet.

Freshly baked gluten free vegan banana bread on a wire rack sitting on coloured napkins

Today’s recipe is a family favourite. An extremely generous gluten free vegan banana bread, sweetened naturally with whole dates. I think this is a great Easter recipe. Long weekend, cooler weather, rain, cozy blankets and banana bread.

I have used a blend of sorghum and buckwheat flour for this. In fact, these two flours have become staples in the kitchen for me – particularly the sorghum as it is just so easy to work with.

Simple gluten free Coconut Date Banana Bread with no added sugar. Recipe this way! Click To Tweet

Close up of fresh baked gluten free vegan banana bread with caramelised banana halves pressed into the surfaceSide profile of a freshly baked loaf of gluten free vegan banana bread on a wooden board in a courtyard setting

Sorghum is a neutral to mildly sweet gluten free grain packed full of B group vitamins. It contains some prebiotic fibre in the form of beta-glucan, and is relatively high in the minerals iron and phosphorus, and contains varying amounts of calcium, magnesium, potassium, sodium and zinc.

Buckwheat is a favourite of mine due to its rutin and quercetin content – two potent flavonoids that enhance the action of vitamin C, work as antioxidants, reduce inflammation and support cardiovascular health.

Quercetin is also a great anti-allergy compound, inhibiting the degranulation of mast cells (when the contents of these mast cells are spilt, you get your typical allergy type reactions kick in, such as itching, swelling, weepy eyes).

Two slices of freshly baked gluten free vegan banana bread, one spread thick with almond butter

The recipe is super quick to prepare, and makes a fantastic large sized loaf. We still have a family dinner every Sunday evening at my parent’s place, and when I served this last week, it was carved up into smaller portions so everyone got to take some home to toast up for breakfast.

The only downside of a large recipe of course is that the cook time is a bit longer.

Enjoy, and Happy Easter! I hope you get lost of rest, peace, love, joy, and eggs!

Gluten Free Coconut Date Banana Bread {Sugar free, Vegan}
5 from 1 vote
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Gluten Free Coconut Date Banana Bread

A vegan, gluten free Coconut Date Banana Bread. No added sugar - sweetened naturally instead with whole dates. A simple, family sized recipe!

Course Baking
Cuisine Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 12 slices
Calories 344 kcal
Author Lauren Glucina

Ingredients

DRY:

  • 1 cup coconut desiccated
  • 1 cup sorghum flour
  • 1 cup buckwheat flour
  • 1 teaspoon xanthan gum
  • 1 teaspoon baking soda ensure it is fresh
  • ¼ teaspoon fine sea salt
  • 2 generous teaspoons cinnamon

WET:

  • 500 g ripe bananas about 4-5 medium bananas
  • 1/3 cup coconut oil melted
  • cups coconut milk I chose organic, tinned, full fat
  • 180 g Medjool dates pitted (about ¾ packed cup)
  • 1 tablespoon vanilla extract

+

  • 1 extra banana to decorate

Instructions

  1. Pre-heat oven at 160˚C (320˚F). Line a loaf tin with baking paper (I used a relatively wide tin).
  2. Place all dry ingredients in a large bowl and mix to combine.
  3. Place all wet ingredients in a blender, reserving about a ¼ cup of dates (chop and fold through the mixture at the end for added texture). Blend till smooth.
  4. Pour the wet mixture over the dry and fold together till combined. Quickly pour the batter into the loaf tin and place a sliced banana over the top.
  5. Place in the oven on a rack in the middle, and bake (forced fan) for 1 hour 15 minutes or until a skewer comes out clean.
  6. Once cool, remove from tin and let cool completely on a wire rack before serving.

Lauren's Notes

• THIS LOAF IS EPIC! It’s family-sized for sure. Halve the recipe and you’ll still get a good sized banana bread.
• A narrower cake tin may require a longer bake time to cook the middle.
• If the bread starts to brown, cover with foil for the remainder of the cooking time.
• Resist the urge to open the oven door until it’s close to being ready, otherwise the loaf may collapse. Likewise, fresh baking soda is needed to ensure it rises.
• Xanthan gum helps to bind the flour since we are using quite a large amount – however you may get away with omitting it – bananas are also a great natural binder. I don’t see a need to use an egg replacer such as chia, flax or psyllium.

Nutrition Facts
Gluten Free Coconut Date Banana Bread
Amount Per Serving
Calories 344 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 17g 85%
Sodium 157mg 7%
Total Carbohydrates 41g 14%
Dietary Fiber 6g 24%
Sugars 16g
Protein 5g 10%
Calcium 3%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.

 

If you make and enjoy this recipe, please leave a rating!
@ascensionkitchen #ascensionkitchen

Two slices of gluten free vegan banana bread with almond butter on top, in a garden settingGluten Free Vegan Banana Bread, no added sugar, sweetened naturally with coconut and whole dates. A family sized recipe. #glutenfreeveganbananabread #glutenfreeveganbananabreadeasy #glutenfreeveganbananabreadrecipe #glutenfreeveganbananabreadfamilies #veganbananabread #healthybakingrecipes #glutenfreedairyfreebananabread #AscensionKitchen  // Pin to your own inspiration board! //

Gluten Free Vegan Banana Bread, no added sugar, sweetened naturally with coconut and whole dates. A family sized recipe. #glutenfreeveganbananabread #glutenfreeveganbananabreadeasy #glutenfreeveganbananabreadrecipe #glutenfreeveganbananabreadfamilies #veganbananabread #glutenfreedairyfreebananabread #AscensionKitchen  // Pin to your own inspiration board! //

ABOUT THE AUTHOR

Lauren Glucina is a plant-based whole foods Nutritionist, Naturopath and Medical Herbalist. She is a passionate advocate for food as medicine. Lauren has also formally trained as a Raw Foods Chef and has a soft spot for raw treats. 

Lauren is available for Natural & Nutritional Medicine consultations here.