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Gluten Free Banana Date Bread

  • Author: Natalie Way


I’m happy to announce that this is a 2 bowl recipe that feels like 1 bowl … haha! I try to add these kinds of recipes into my blog here and there because I understand how busy and hectic life can be, and sometimes you just want a treat you can make and whip up in no time!



  • 2 1/2 cups Namaste Foods Vanilla Cake Mix
  • 2 eggs ( room temperature )
  • 1/2 stick + 2 tbsp butter { room temperature } or earth balance stick butter for dairy free
  • 1/4 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp cinnamon
  • 2 tbsp apple cider vinegar
  • 2 mashed ripe bananas
  • 1/4 cup cashew milk ( silk unsweetened )
  • 1 cup chopped pitted dates
  • chopped pecans for topping


  • 1/2 tsp vanilla extract
  • 3 tbsp butter { room temperature } or earth balance for dairy free
  • 2 tbsp cashew milk ( silk unsweetened )
  • 2 cups powdered sugar


  1. Preheat oven to 325°
  2. Line a 8 x 4 loaf pan with parchment paper.
  3. In a large bowl mix your vanilla cake mix, eggs, butter, baking soda, baking powder, cinnamon, apple cider vinegar, and cashew milk.
  4. Once combined, gently mix in your mashed bananas, and chopped dates.
  5. Pour batter into your loaf pan and bake fo 50 to 55 minutes. Check with a toothpick.
  6. Once done let completely cool on a wire rack. While cooling start your icing.
  7. In a large bowl mix your butter, cashew milk, and vanilla. Next slowly mix in in your powdered sugar. (Add more milk or less depending on thickness desired)
  8. Once loaf is cooled spread icing over the top of the loaf.
  9. Top with chopped pecans.