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Date & Walnut Banana Bread

My signature gluten, dairy and grain free banana bread. Even my dad can make this one (no offence, Dad!).
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Servings: 1 2lb loaf tin - 8 to 10 slices
Course: Appetizer, Breakfast, Snack
Cuisine: english
Keyword: baking, banana bread, gluten free baking


  • 64 grams coconut flour
  • 2 tsp baking powder
  • 30 grams honey
  • 20 grams walnuts
  • 2 overripe bananas - the more black spots the better!
  • 4 eggs
  • 4 dates - optional
  • 1 tsp vanilla extract - optional


  • Preheat your oven to 180°C (fan).
  • Prep the following 3 bowls:>Bowl 1: Peel the bananas & save half of 1 banana for later. Mash the rest with a fork into a small bowl.
    >Bowl 2: Crack the eggs into a large mixing bowl. Add all the vanilla & roughly 1/2 the honey. Whisk until fully combined (approx 15 secs).
    >Bowl 3: Sift the flour & baking powder (not essential, but adds air!).
  • Spoon the banana into the egg mix.
  • Add the flour & whisk until fully incorporated (approx. 30 secs)
  • Optional - chop your dates into halves & stir in.
  • Line a loaf tin with the baking paper, pour in the mixture & level out.
  • Thinly slice the remaining banana & lay over the top (as thin as possible). Break the walnuts into pieces & scatter over the top.
  • Bake for 20 mins and then remove from the oven.
  • To prevent the top from burning, lay a piece of foil on top & fold over the sides to keep it in place. Bake for another 20 mins or until a knife comes out clean.
  • Leave to cool in the tin for 5 mins then move to a cooling rack.
  • Drizzle the remaining honey over the top and eat!
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