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
Here are some notes about all the ingredients used in this Double Chocolate Banana Bread. Quantities and full instructions are in the recipe card below!
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 (180ºC) 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
What Does Date Syrup Taste Like?
If you've never tried date syrup, it tastes similar to molasses but more mild. There are hints of caramel and brown sugar and the texture is very similar to honey.
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📖 Recipe
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 ripe bananas! Enjoy this treat guilt-free!
INGREDIENTS
- 1 ½ Cup (180g) All-Purpose Flour
- ½ Cup (42g) Dutch-Process Cocoa Powder
- 1 Teaspoon Baking Soda
- ½ Teaspoon Cinnamon
- ½ Teaspoon Salt
- 6 Tablespoons (84g) Unsalted Butter melted
- ½ Cup (160g) Date Syrup
- 2 teaspoon Vanilla Paste or Extract
- 2 Large Eggs room temp
- 1 ½ Cups (340g) Mashed Bananas (about 3 bananas)
- ⅓ Cup (76g) Greek Yogurt room temp
- 1 Cup (160g) Dark or Semi-Sweet Mini Chocolate Chips and more for garnish is optional
Instructions
- Preheat Oven - Adjust a rack in the center of your oven and preheat the oven to 350ºF (180ºC).
- Prep Pan - Prepare a 9x5 inch (23 x 13 cm) loaf pan by buttering it and placing a parchment sling with an overhang on the long side (see photo reference in the body's blog post).
- Melt Butter - Melt your butter in a small saucepan or microwave and set aside to cool slightly. 6 Tablespoons (84g) Unsalted Butter
- Mash Bananas - Mash your ripe bananas in a bowl and set aside.1 ½ Cups (340g) Mashed Bananas (about 3 bananas)
- Combine Dry Ingredients - In a medium sized bowl, sift together flour, cocoa powder, baking soda, cinnamon and salt and set aside.1 ½ Cup (180g) All-Purpose Flour½ Cup (42g) Dutch-Process Cocoa Powder1 Teaspoon Baking Soda½ Teaspoon Cinnamon½ Teaspoon Salt
- Combine Wet Ingredients - In a large bowl, whisk together melted butter, date syrup and vanilla paste or extract until well combined. You can use a stand mixer fitted with a paddle attachment, hand held mixer or by hand.½ Cup (160g) Date Syrup2 teaspoon Vanilla Paste or Extract
- Add Eggs - Whisk in each egg one at a time, remembering to scrape down the sides and bottom of the bowl. About 45 seconds for each egg.2 Large Eggs
- Add Yogurt & Bananas - Add Greek yogurt and mashed bananas and mix until combined.⅓ Cup (76g) Greek Yogurt
- Combine Wet & Dry Ingredients - Sift dry ingredients into the wet ingredients and mix until there are very few flour streaks left
- Add Chocolate - With a rubber spatula gently fold in chocolate chips until just combined.1 Cup (160g) Dark or Semi-Sweet Mini Chocolate Chips and more for garnish is optional
- Bake - Transfer batter to your prepared loaf pan. Bake for 1 hour or until an inserted toothpick comes out clean. Do not overbake.
- Cool - Place on a wire rack to cool.
- 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 to cool in the pan for at least 20 minutes before removing from the loaf pan. Serve completely cooled, enjoy!
Notes
- Store in an airtight container at room temperature and enjoy for up to 4 days!
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Rennie says
It’s 🤩 amazing!! The dates syrup like a game changer in here ! It makes the banana bread super moist and the level of sweetness is just perfectly perfect. Thank you lisa! And looking forward for another amazing recipes from you ❤️
Lisa says
Hi Rennie! Thank you so much for trying out this recipe!! Yes, the date syrup makes it so moist. I’m so happy you enjoyed it!!
Kat says
Made this last month and it was delicious! I even froze a couple of slices for later and they were just as delicious reheated! Highly recommend 🙂
Lisa says
Hi Kat, I’m so glad you enjoyed it!! Thank you so much for trying this recipe and it’s good to know that it freezes and reheats well. Happy baking!
Paula Murphy says
Just looking at the photos made me crave this moist, full-of-flavor, decadent banana bread. Then I made it and I can't stop dreaming about making it again! Seriously. The combination of ingredients is absolute perfection. Moreover, the date syrup is like the perfect soulmate to the chocolate. This recipe is bliss on steroids. Thank you Lisa.
Lisa says
Hi Paula, thank you so much for your lovely review! I'm so thrilled you enjoyed this recipe. It's one of my absolute favorite treats 🙂
Tami G says
This banana bread was so good and suuuuper MOIST!! I had a bunch of left over brown bananas and was looking for a chocolate banana bread to make and this was it! Love the date syrup too!
Lisa says
Yay! I'm so happy you found our recipe! Thank you for your wonderful review ☺️
Sydney E says
This recipe is fantastic! It was my first time baking with date syrup and I'd absolutely make this again. The bread was so chocolatey and stayed moist for days. Even a month later, a friend said that he is still dreaming about eating this!
Lisa says
Yay, I'm so happy you and your friend enjoyed this recipe! It's an absolute treat! Thank you so much for your wonderful review!☺️