Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
Hands-on Time
15 Mins
Total Time
2 Hours 35 Mins
Makes 1 (9- x 5-inch) loaf

This recipe was inspired by one from For best results, use a light-colored pan. Or, turn your dark pan into a shiny one by wrapping the outside of it with heavy-duty aluminum foil.

How to Make It

Step 1

Preheat oven to 350°. Pour 1 cup boiling water over dates in a small bowl. Let stand 10 minutes. Drain and pat dry.

Step 2

Lightly beat eggs with a whisk in a large bowl. Whisk in bananas and next 3 ingredients until blended.

Step 3

Stir together brown rice flour and next 4 ingredients in a small bowl. Gently stir flour mixture into egg mixture, stirring just until blended. Gently stir in melted butter, walnuts, and dates. Spoon mixture into a lightly greased 9- x 5-inch loaf pan.

Step 4

Bake at 350° for 1 hour to 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).

Ratings & Reviews

idomakeup951's Review

November 13, 2013

BakinginFlorida's Review

June 10, 2013

chef1greg's Review

May 12, 2013
Good, moist banana bread. My daughter who has gluten allergies gives this four stars. We made it without the walnuts but everybody loved it.

smcheslock's Review

January 13, 2013