GF RSF
If you love banana bread and sticky date pudding, this gluten free sticky date banana bread from Cook With Luke in going to be your new favourite. It’s a nutritious twist on classic banana bread, packed with sticky Medjool dates, ripe bananas, and crunchy pecans, then finished with a homemade salted caramel sauce that takes it to the next level. The result is a moist loaf, perfectly sweet gluten free banana bread that’s simple to make, and it’s completely refined sugar free.
This recipe wouldn’t be the same without the salted caramel sauce. It comes together easily with coconut sugar, butter, cream, and a pinch of salt, which creates a rich, butterscotch-like flavour that pairs perfectly with the banana and dates. Pour it over the whole loaf or drizzle it on individual slices before serving.
This gluten free banana bread recipe is great for breakfast, snacks, or dessert. Serve it warm for brunch, pack slices in lunchboxes, or bring it along when you need a gluten free option at gatherings.
Gluten Free Stick Date Banana Bread with Salted Caramel Sauce
Serves: makes 1 loaf
Ingredients:
For the gluten free banana bread
- 125g soft butter, plus extra for greasing
- 125g coconut sugar
- 4 free-range eggs, room temp
- 2 large ripe bananas, mashed + 1 extra for garnish
- 50g natural Greek or coconut yoghurt
- 1 ⅓ cups (200g) GF flour blend
- 2 tsp GF baking powder
- 150g medjool dates, chopped + extra for topping
- ½ cup (50g) raw pecans, chopped + extra for topping
- 1 tbsp maple syrup, for topping
For the salted caramel sauce
- ¾ cup (100g) coconut sugar
- 25g butter
- 100ml double cream or full-fat coconut cream
- Pinch of salt
Method:
- Preheat the oven to 160°C (315°F). Grease and line a 12 × 23 cm loaf tin.
- Cream butter and coconut sugar until light and fluffy (electric beaters or by hand).
- In a separate bowl, mix eggs, mashed banana, and yoghurt. Add to creamed butter and beat until smooth. Fold in flour, baking powder, dates, and pecans. Pour batter into tin and smooth the top.
- In a bowl, slice the banana and mix it with extra medjool dates, pecans and maple syrup. Place the mixture on top of the batter.
- Bake for 50 to 60 mins or until golden and cooked through. (Optional: halfway through baking, sprinkle banana with coconut sugar or maple for extra caramelisation.)
- While it bakes, make caramel sauce by heating the coconut sugar in a non-stick pan over medium-low until it melts. Whisk in butter until smooth. Add cream and salt, stir gently 3-4 min until glossy. Transfer to bowl to cool (reheat gently if needed before serving).
- Serve banana bread warm with sauce poured over each slice, or drench the whole loaf.
- Storage tip: This gluten free banana bread is best enjoyed fresh, but it will keep well for a few days in an airtight container at room temperature, or slightly longer if stored in the fridge. Warm slices before serving to bring back that soft, just-baked texture.
- Freezing tip: You can also freeze individual banana bread slices (ideally without the caramel sauce) to enjoy later. Reheat gently in microwave or oven, then drizzle with warmed salted caramel sauce before serving.
