The Best Vegan Medjool Date Banana Bread, EVER!

The Best Vegan Medjool Date Banana Bread, EVER!


  • 3 tbsp chia seeds, mixed with 1 & 1/4 cup filtered water (stir periodically while it thickens for 10 mins)
  • 3 bananas
  • 9 Natural Delights medjool dates, roughly chopped
  • 50g coconut oil, melted
  • 80g block dark chocolate, roughly chopped (Try Aussie vegan brands like: Pico Chocolate, or Loving Earth)
  • 1 cup buckwheat flour
  • 1/2 cup tapioca flour
  • 1 tsp ground vanilla bean powder
  • 2 tsp gluten free baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cardamon
  • 1/2 tsp sea salt
  • 1 extra banana to garnish (optional)


  1. Preheat a conventional oven to 180 degrees Celcius.
  2. Line a loaf tin with baking paper and set aside.
  3. In the mixing bowl, mash the bananas with a fork.
  4. Add the chopped Natural Delights medjool dates and stir to combine.
  5. Once the chia seed and water combination has thickened, add to the bananas and dates and keep stirring.
  6. Add the chopped chocolate and stir to combine.
  7. In a separate bowl, combine the dry ingredients: buckwheat flour, tapioca, baking powder, spices and salt.
  8. Gently add the dry ingredients to the banana mixture. Fold gently to combine. Do not over mix.
  9. Pour the cake batter into the lined loaf tin, garnish with the extra banana, then transfer to the oven.
  10. Cook for 1 & 1/4 hours or until firm and lightly golden. 
  11. Cool on a wire rack before serving at room temperature.


Store your Best Vegan Banana Bread, in an airtight container in the refrigerator.