Date-Sweetened Gluten-Free Oatmeal Banana Bread

Date-Sweetened Gluten-Free Oatmeal Banana Bread

OH MY BANANA BREAD… no better way to kick off the weekend than with a crumbly, caramelized, moist & chewy on the inside, chocolatey, refined sugar free, DELISH AF banana bread!

Sweetened with date powder for naturally sweet flavour, fibre, antioxidants, vitamins & minerals & a lower GI alternative to refined & other natural sweeteners!

It’s a great source of potassium, magnesium, B6, niacin for skin health, filtered, copper & great for the gut & digestion!

Trust me when I say that this banana bread IS your weekend baking event. You won’t regret it! (& everyone will love you for it).


  • 2 cups gluten-free oat flour
  • 3 ripe mashed bananas (& 1/2 banana sliced in rounds for topping)
  • 1/2 cup gluten-free rolled oats
  • 1/4 cup nut or seed butter of choice
  • 1/3 cup coconut oil (melted)
  • 1/4 cup pure organic maple syrup
  • 1/4 cup YuPik date powder or coconut sugar
  • 1 tsp. pure organic vanilla extract
  • 1 tsp. baking soda
  • 1/2 cup vegan dark chocolate chips
  • 1/4 cup raw unsalted crumbled pecans
  • 1 flax egg OR 1 egg
  • Pinch sea salt
  • Coconut oil cooking spray


  • Preheat oven to 350F & line a loaf pan with parchment paper. Spray with coconut oil.
  • Prepare your flax egg, if using, by combining 3 tbsp. warm water & 1 tbsp. ground flaxseed in a small mixing bowl & let it gel up for 5-7 minutes.
  • Add the ingredients to a large mixing bowl & mix until batter is uniform & combined.
  • Pour the batter into the loaf pan & top with the banana slices. 
  • Bake in the preheated oven for 1 hour, or until a knife comes out clean, top is crumbly & bananas are caramelized.
  • Remove from the oven & let cool completely before slicing. Enjoy!

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