Refined Sugar-Free Chocolate Banana Bread
If you love banana bread but want something a little more wholesome (without giving up the chocolatey goodness), this one’s for you.
It’s naturally sweetened with dates, super moist from ripe bananas, and loaded with chunks of dark chocolate and walnuts. Perfect for breakfast, a mid-afternoon snack, or honestly… straight out the oven with a cup of tea.
Why you’ll love it
No refined sugar (sweetened with dates + banana)
Rich chocolate flavour without being overly sweet
Soft + moist texture
Easy one-bowl vibes (minimal fuss)
Great for meal prep and freezes well
Ingredients: 
Wet ingredients
1 cup dates (about 15–20), pitted
1 ½ cups milk (dairy or plant-based)
2 ripe bananas
2 eggs. - To make eggless replace 2 eggs with 2 flax eggs.
3 tbsp coconut oil (melted)
Dry ingredients
1 ¼ cups flour
¼ cup cocoa powder (adjust to taste)
1 tsp baking powder
¼ tsp baking soda
1 tsp vanilla extract
Mix-ins
100g dark chocolate, chopped
Walnuts, chopped
Instructions:
1. Prep your oven + tin
Preheat your oven to 175°C or 350°F.
Line a loaf tin with baking paper (or lightly grease it).
2. Soften + blend the dates
Warm the milk in a small pan or microwave until hot (not boiling).
Add the dates and let them sit for a few minutes to soften.
Blend the warm milk + dates until smooth and creamy.
(This is what gives the banana bread that natural sweetness and gorgeous texture.)
3. Mash the bananas
In a mixing bowl, mash the ripe bananas until mostly smooth.
Add the eggs and melted coconut oil, then mix well.
4. Combine everything
Pour the date-milk mixture into the banana bowl and stir until combined.
Now gently fold in the dry ingredients.
Mix until just combined — don’t overmix or the loaf can turn dense.
5) Add your chocolate + walnuts
Stir in most of the chopped dark chocolate and walnuts, saving a handful of both for the top.
6) Bake
Pour the batter into your lined tin and sprinkle the reserved chocolate and walnuts on top.
Bake for 50–60 minutes, or until a skewer comes out mostly clean (a few moist crumbs are fine).
Let it cool in the tin for 10–15 minutes, then transfer to a wire rack to cool fully.
(Or slice it warm and enjoy it slightly melty. No judgement here 😄)
Tips for the best banana bread
- The riper the bananas, the better. Spotty bananas = max sweetness.
- Want it more chocolatey? Add a little extra cocoa powder.
- If your dates are quite firm, soak them for 10 minutes instead of 2–3.
- Don’t overmix once the flour goes in — it keeps the loaf light and tender.
- Eggless - make 2 flax eggs. With just 2 tbsp ground flaxseed and 6 tbsp water. Mix and leave for 10 minutes until gel-like.
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