Recipe: Gluten free and sugar free date and banana loaf

Gluten free sugar free date and banana loaf

You'll love this recipe for a gluten free and sugar free date and banana loaf; it is made with polenta - cornmeal - and naturally sweetened with dates and bananas, simply delicious.


  • 250 g dates soaked overnight in 100 ml water
  • 2 bananas
  • 200 g walnuts chopped
  • 100 g polenta mixed with one tablespoon cornflour
  • 1 tsp mixed spice
  • ½ tsp ginger
  • ½ tsp cinnamon
  • Grated zest of 1 lemon
  • 2 tsp gluten free baking powder
  • 1 tsp bicarbonate of soda
  • 2 eggs, separated


  1. Preheat oven to 160°C. Prepare loaf tin by greasing it or lining with grease proof paper.
  2. Blend the dates, liquid and bananas. Add the egg yolks, walnuts, lemon zest and spices. 
  3. Add the rest of the ingredients to the date and banana mix.
  4. Whisk the egg whites until you get soft peaks. Fold gently into the mixture.
  5. Pour into the cake tin and bake for 49 minutes or until a skewer comes out clean.

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