Date and Banana Slice

12 - 16 portions

  • Gluten free & vegan

300g chopped dates
1 ripe banana
300ml water
375g dairy-free margarine
180g caster sugar
250g gluten-free plain flour
250g gluten-free oat flour or maize flour

Place the chopped dates, bananas and water into a saucepan and bring to the boil. Turn off the heat and leave to cool.

For the shortbread
Mix the sugar together with the dairy-free margarine until combined.

Mix in the gluten-free flour and gluten-free oat flour and bring together to form a dough.

Line a 12 x 8 inch brownie tin with greaseproof paper.
Press half of the dough into the bottom of the tin. Bake at 180°c /160°c fan oven / 350°f / gas mark 4 for 15 minutes.

Cover with the date and banana mixture.

Place the remaining dough onto a piece of parchment paper which is bigger than the brownie tin.
Roll out onto the parchment until it is the same size as the brownie tin and of an equal thickness.
Get somebody to help you. Each hold two corners of the parchment and turn over onto the date mixture.
Manoeuvre into the right place, rub over with your hand to make contact with the date mixture then peel off the paper.

Mark into portions and sprinkle caster sugar over the top.
Bake for 25 to 30 minutes until golden brown. Leave to cool before slicing into portions.


Alternative topping.
Leave the second half of the shortbread topping in the mixing bowl and break up with your fingers. Add a mixture of roughly chopped nuts. Sprinkle over the date mixture and gently firm together. Bake for 25 – 30 minute until golden brown. Leave to cool before slicing into portions.

You can make your own gluten-free oat flour by blending gluten-free oats in a food processor until fine. This may not turn out as fine as shop bought but is not as expensive.