Chocolate Banana Bread (no sugar)

Bananas for breakfast!

Breakfast is the most important meal of the day. I am the kind of person that wakes up with the need to eat something that allows me to start the day in the right way, especially over the weekend. I’m definitely not for a coffee to go: I like to take my time and preparing my cup of tea, or matcha latte and having my granola, oatmeal or banana pancakes. Sometimes also a salty sandwich with avocado slices and tomato is a good alternative. What I am cooking lately for my breakfast is the banana bread. The banana flavor is just suiting, but only if we use real bananas otherwise it’s just artificial and it’s turn off for me. In this recipe, the sugar will be replaced by dates and xylitol to try to keep it low in sugar, but they can be replaced by 100g sugar. I’ve also found this bread really practical to offer or bring with you to the office, as it happened for my birthday: with a peanut butter frosting, you can offer to your friends a banana bread that they will never forget!

‘Life is the wind and the rain and the thunder in the sky’

Lucius Annaeus Seneca

Chocolate Banana Bread (no sugar)

  • Servings: 1 bread
  • Difficulty: easy
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  • 3 ripe bananas
  • 200g plain flour
  • 50g xylitol
  • 6 dates
  • 1 tbs cinnamon
  • 1,5 tsp baking powder
  • 75ml almond milk
  • 75ml rapeseed oil
  • 100gr dark chocolate chips


  1. preheat the oven to 180C
  2. with a fork mash the bananas, add the dates and continue until you get a smooth consistency
  3. add the rest of the ingredients except the dry ones
  4. mix the flour with the cinnamon and the baking powder
  5. sift into the wet ingredients
  6. add the chocolate chips and fold until combined
  7. grease a loaf tin and pour the batter
  8. bake it for about 45 minutes