Double Chocolate Banana Bread With Date Syrup

Super MOIST Double Chocolate Banana Bread - Rich and fudgy banana bread that is naturally sweetened with date syrup and overripe bananas! Enjoy this treat guilt-free!

If you are crazy about banana bread, be sure to check out our Banana Chocolate Chip Crumb Cake and Chocolate Marbled Banana Cake!

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• Double Chocolate Banana Bread Ingredients
• Double Chocolate Banana Bread Instructions
• Expert Tips
• FAQ
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Double Chocolate Banana Bread Ingredients

Ingredient Notes

• All-Purpose Flour - King Arthur is my favorite all-purpose flour. This recipe can easily be made gluten-free by swapping out for a gluten-free flour blend. I've had great results with Bob's Red Mill in the past.
• Cocoa Powder - For intense chocolate flavor, use Dutch process cocoa powder.
• Baking Soda - Helps the banana bread rise.
• Cinnamon - This is an optional ingredient, but I highly recommend using it as it just adds a hint of cinnamon flavor.
• Salt - Balances the flavor and sweetness.
• Date Syrup - Not only adds flavor, but makes the banana bread so soft and moist.
• Unsalted Butter - Melted butter adds richness.
• Vanilla Paste or Extract - For flavor.
• Eggs - Adds richness and structure.
• Ripe Bananas - Use really ripe bananas. Not only will it add bold banana flavor, it will add sweetness and moisture.
• Greek Yogurt - Greek yogurt adds structure and moisture.
• Mini Chocolate Chips - Use can use dark or semi-sweet chocolate chips.

*See recipe card for quantities.

Double Chocolate Banana Bread Instructions

Here are step-by-step photos and instructions on how to make this delicious Double Chocolate Banana Bread! Please find the detailed instructions in the recipe card at the end of this post.

• Step 1 - Whisk melted butter, date syrup and vanilla paste or extract together until combined. You can use a stand mixer fitted with a paddle attachment, a hand-held mixer or mix by hand.
• Step 2 - Whisk in each egg one at a time, remembering to scrape down the sides and bottom of the bowl.

• Step 3 - Add Greek yogurt and mashed bananas and mix until combined.
• Step 4 - Sift in flour, cocoa powder, baking soda and salt and mix until there are very few flour streaks left.

• Step 5 - Gently fold in mini chocolate chips just until combined.
• Step 6 - Transfer batter to a prepared 9 x 5 inch (23 x 13 cm) loaf pan. Bake at 350ºF (176ºC) for 1 hour or until an inserted toothpick comes out clean. Do not overbake.

• Step 7 - Place on a wire rack to cool.
• Step 8 - This next step is optional, but you can immediately add extra chocolate chips on top. The heat from the banana bread will gently melt the chocolate. Add as much or as little as you'd like.

Allow your date-sweetened double chocolate banana bread to cool before serving. Enjoy!

Expert Tips

• Use overripe bananas for best results as they are much sweeter and have more flavor. The bananas are ready when they have lots of brown spots on them.
• Make sure all of your ingredients are at room temperature. It will help the batter emulsify better creating a smooth batter. You can quickly bring your eggs to room temp by placing them in a bowl of hot tap water for 15 minutes. For the yogurt, microwave in 15 second bursts and stirring in between. Careful not to heat through as this can change their structure.
• When measuring your flour, fluff and aerate your flour first, then spoon into your measuring cup and finally level off with the back of a butter knife. Do not pack it in as it will add too much flour.
• Make sure your baking soda is fresh. To test the freshness, add half a teaspoon of baking soda to a small bowl and the add some vinegar or lemon juice. If it fizzes, then you are good to go!
• Sift your dry ingredients, especially the cocoa powder as it's very clumpy. Sifting will ensure a smooth batter and prevents overmixing.
• For easy removal, generously butter your loaf pan and then add a parchment sling lengthwise with an overhang.

FAQ

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