Dessert, Breakfast
There’s something about the smell of banana bread baking that makes a house feel instantly like home — sweet, buttery, and a little nostalgic. This version takes that comfort up a notch: it’s rich and gooey in the best way, studded with melty chocolate chunks and naturally sweetened with ripe bananas, brown sugar, and a touch of molasses. The almond flour adds lasting moisture (and fiber!), giving the loaf that soft, tender texture that stays fresh for days. And if you toss in a few chopped Medjool dates, you’ll get those tiny bursts of caramel-like sweetness in every bite.
It’s the kind of loaf you bake on a slow Sunday morning, slice while it’s still warm, and swear you’ll save half for later (but never do).
Ingredients:
3 ripe bananas
1 1/2 cups all-purpose flour
1/2 cup almond flour
2 eggs
6 tbsp (85g) butter, melted
1/2 cup brown sugar
1 tsp vanilla extract
1 tsp baking soda
1/2 tsp salt
1 tablespoon maple syrup (sub honey)
5-6 Medjool dates, chopped*
1 tsp Cinnamon
1/2 cup chopped chocolate (dark or milk)
Instructions:
Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
In a mixing bowl, mash the 3 ripe bananas until smooth. Leaving some small chunks is fine for texture.
Add the melted butter, brown sugar, and eggs to the mashed bananas. Stir until well combined. Then mix in the vanilla extract and molasses.
In a separate bowl, whisk together the all-purpose flour, almond flour, baking soda, salt, and a sprinkle of cinnamon (to taste).
Gradually add the dry ingredient mixture to the wet ingredients. Mix until just combined. Be careful not to over mix.
Gently fold in the chopped Medjool dates and chopped chocolate into the batter until evenly distributed.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Place the loaf pan in the preheated oven and bake for about 50-60 minutes. After 35 minutes, cover the loaf with foil to prevent over-browning.
Continue baking until a toothpick inserted into the center comes out clean.
Once baked, remove the banana bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
Once cooled, slice the banana bread and enjoy! You can serve it as is or with butter, if desired.
Happy baking!
Additional Notes:
Dates are optional but recommended! You can definitely substitute walnuts or simply leave them out; the bread will still turn out phenomenal.
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