This chocolate banana bread is irresistibly moist and delicious. Naturally sweetened with dates, bananas, and a touch of chocolate chips, it's a satisfyingly indulgent treat that's also more wholesome.
Chocolate Banana Bread With Dates
After receiving rave reviews for my date-sweetened banana muffins, I decided to take on the beloved chocolate banana bread and transform it into a date-sweetened version with incredibly spectacular results.
I can't believe how indulgent and delicious it turned out, especially considering it's also a dessert. More importantly, this chocolate banana bread is far more nutrient-dense than the typical version made with refined flour and sugar-similar to my almond flour chocolate cookies (Levain style), which also use more wholesome ingredients.
Using dates as a sweetener is a game-changer. It adds sweetness while providing more nutrients than regular sugar. It's amazing how well the bread rises, stays moist, and has a fantastic texture-qualities that can be hard to achieve in granulated sugar-free baked goods. You really can't tell that it's free from refined sugars, making it a perfect choice for those who want to satisfy their sweet tooth in a healthier way.
As always, I've included several variations to suit different dietary needs and flavor preferences. It's an absolute must-try for anyone who loves to bake and wants to keep things wholesome.
Key Ingredient Notes
- Flour: I use whole wheat pastry flour, which worked beautifully for this recipe. You can't tell it's a whole grain flour. It's milled from low-protein soft wheat, which produces a weaker gluten structure, giving this quick bread a tender result. You can also try regular whole wheat flour, but be careful not to over-mix, as that could lead to a tougher texture. Also, adjust the amount of liquid to achieve the right consistency. All-purpose flour works as well.
- Bananas: Choose very ripe bananas. You can freeze overripe bananas and use them as needed. If they're not ripe enough, bake them at 350°F (175°C) for 6-8 minutes until the skin darkens.
- Oil: Use any oil with a neutral flavor. I've used avocado oil here. Don't skimp on the oil, or the bread may turn out dry, as there's no granulated sugar in the recipe to add moisture. You can also experiment by replacing some of the oil with applesauce, keeping an eye on overall consistency.
- Dates: Choose soft and plump Medjool dates, as they're easier to work with. Use the weight measures, as date varieties pack differently depending on moisture content. If the dates are too dry, simmer them in a saucepan with a little water until soft, then cool before using.
- Ready-Made Date Paste: Available at Middle Eastern stores or online. Be sure to remove any pits or fragments. Use about 300 grams (10 ounces) for this recipe. The paste can be sticky, so using food prep gloves or oiled palms can help.
- Cocoa Powder: I used unsweetened raw cacao (Navitas brand) because that's what I had at home. It's less processed than regular cocoa powder and worked very well. You can also use Dutch-process or regular cocoa.
- Dark Chocolate Chips: These add some bursts of sweetness. I've tried Ghirardelli and Guittard, and both are good options. There are also sugar-free brands for those who need them.
- Flavors: I use vanilla, which pairs beautifully with the chocolate. The banana flavor is subtle in this bread.
- Milk: Whole, reduced-fat, or low-fat dairy milk will work, as will non-dairy options like almond milk.
- Other Ingredients: Eggs, baking powder, and baking soda help with leavening and structure.
- Salt: Enhances the sweetness and balances flavor.
Step-by-Step Process Overview
Here's an overview of how to make this chocolate banana bread. The full printable recipe with measurements is at the end of the post.
- Preheat: Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
- Wet Ingredients: In a food processor, blend dates and milk into a smooth paste (it can be a bit thinner than what you see in the video). Add oil, eggs, and vanilla, and pulse to combine. Mash the bananas until smooth and stir them in.
- Dry Ingredients: In a bowl, sift together flour, cocoa powder, coffee powder, baking powder, baking soda, and salt.
- Combine: Gently stir the dry ingredients into the wet mixture. Fold in chocolate chips.
- Bake: Spoon batter into the prepared loaf pan. Sprinkle with more chocolate chips on top. Bake for 55-65 minutes, or until a toothpick comes out clean.
Top Tips
Use Ripe Bananas: Overripe bananas are sweeter and more flavorful, which is key for this bread.
Thick Batter: The batter should be of slow-dropping consistency, thick and not dry-somewhere between cake batter and cookie dough. If needed, adjust with a little more flour.
Don't Over-mix: Gently fold the dry ingredients into the wet-over-mixing can lead to a dense bread.
Check Doneness with a Toothpick: Test the center of the bread with a toothpick or skewer. If it comes out clean or with just a few moist crumbs, it's done.
Add-ins for Texture: Feel free to toss in extra chopped nuts, or dried fruits for added texture and flavor.
How to Serve
Enjoy a slice of this healthier chocolate banana bread with a cup of coffee, tea made with our homemade blend, or a glass of milk for the perfect treat!
Variations
Below are some suggestions, though I haven't tried some of these.
- Gluten-Free: Substitute with gluten-free flour, though adjustments may be needed.
- Dairy-Free: Use nut-based or soy milk instead of dairy milk.
- Egg-Free: Replace regular eggs with flax or chia eggs. For each egg, mix 1 tablespoon of flaxseed meal or whole chia seeds with 3 tablespoons of water. Let the mixture sit for 15-20 minutes to thicken. If the texture is too thick or too watery, adjust the water slightly to achieve the right consistency.
- Vegan: Try flax or chia eggs, use non-dairy milk, and opt for vegan chocolate chips.
More Baking Recipes
- Pineapple Carrot Muffins (Date Sweetened)
- Oatmeal Banana Bread Muffins
- Almond Granola Bars (Energy Bars with Dates)
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Chocolate Banana Bread (Date-Sweetened)
Ingredients
- 1 cup chopped Medjool dates packed tightly, 300 grams
- ¼ to ⅓ cup milk whole or reduced fat, or buttermilk
- ⅔ cup avocado oil olive oil, or any neutral oil
- 2 large eggs room temperature
- 1-2 teaspoons vanilla extract or vanilla sugar
- 3 large bananas very ripe, about 1½ cups mashed, 350 g
- 1¼ cups whole wheat flour all-purpose flour or golden whole wheat flour, 156 g
- ½ cup cocoa regular, Dutch-process or cacao powder, 43 g
- 1 teaspoon instant coffee powder ground
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup semisweet chocolate chips divided
- Butter flour, or parchment paper as needed for prepping the pan
Equipment
- Loaf Pan 9" x 5"
Instructions
- Preheat oven to 350°F (175°C). Grease a loaf pan (9" x 5") and line it with parchment paper, leaving a two-inch overhang. Set aside.
- In a food processor, combine the dates and milk. Process until you get a smooth paste. Add the oil and pulse to incorporate. Then, add the eggs and vanilla, and pulse again until well combined. Finally, add the mashed bananas and pulse briefly to combine-be careful not to over-process.
- In a medium bowl, sift together the flour, cocoa powder, coffee powder, baking powder, baking soda, and salt.
- In a large bowl, gently stir the dry ingredients into the wet ingredients to form a thick batter-be careful not to over-mix. Use a spatula to fold in ¾ cup of the chocolate chips. Tip: If the batter seems too thin, you can adjust the consistency by adding a little more flour. The batter should be thick and have a slow-dropping consistency.
- Spoon the batter into the prepared loaf pan and sprinkle the remaining ¼ cup of chocolate chips on top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let it cool in the pan for about 10 minutes. Then, invert onto a wire rack to cool completely.
Notes
- Dates: Choose soft, plump Medjool dates for the best flavor and texture. If your dates are a little dry, you can soften them by simmering in a small amount of water on low-medium heat until they become soft and mashable. Let them cool before using.
- Ready-Made Date Paste: You can find pre-made date paste at Middle Eastern markets or online. Just be sure to check for any pits and remove them. If using date paste, you'll need about 300 grams (10 ounces) for this recipe. Date paste can be sticky, so wear gloves or oil your palms to handle it more easily.
- Oil: Since there's no refined sugar, oil is essential for keeping the bread moist. You can reduce it to ½ cup if you'd like, but note that the bread may be a bit drier.
- Make-Ahead Tips: You can prepare the dry ingredients ahead of time, and even make the date paste in advance for quick baking later.
- Storage: This bread is best enjoyed within 1-2 days when stored at room temperature in an airtight container. It can also be frozen-just wrap it tightly in plastic wrap and foil before freezing.
- Add-ins and Toppings: Such as chopped nuts, dried fruit, oats, or shredded coconut would all be great. You can also experiment with different types of chocolate chips.
- Traditional Method (without food processor): Use very soft and moist dates. Grind them with milk using a mortar and pestle until you get a smooth paste. Mash the bananas well using a fork and stir them in. Then, whisk in the oil, eggs, and vanilla until the mixture is smooth. Follow the rest of the instructions as above, mixing the dry ingredients by hand.
Nutrition
Nutrition Notes
This chocolate banana bread is a wholesome and satisfying treat that is vegetarian, soy-free, and nut-free. Sweetened naturally with bananas and dates, it contains low or no refined sugars (depending on type of chocolate chips used), offering a more balanced dessert option.
The bananas not only provide natural sweetness but also contribute essential nutrients like fiber, vitamin C, vitamin B6, and potassium, which support digestion and overall health. Dates, with their low glycemic index, help stabilize blood sugar levels while adding additional fiber, magnesium, and potassium, making them a better alternative to refined sugar.
The use of avocado oil ensures the bread stays moist and provides heart-healthy monounsaturated fats, while whole wheat flour adds fiber and nutrients, offering longer-lasting energy. Dark chocolate provides antioxidants, particularly flavonoids, which are beneficial for overall wellness.
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