Chocolate banana bread

Ease into your day with a slice of our gorgeous chocolate banana bread. This loaf is best eaten the day it's made, although it is also delicious toasted in the toaster then spread with butter and dotted with honeycomb.

By Emma Boyd
  • 20 mins preparation
  • 45 mins cooking
  • Makes 1 loaf
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For more recipes like this, check out our top 10 irresistible banana cakes and loaves!


  • 5 medjool dates (or 100g regular dates), pitted, roughly chopped
  • 100 g almonds
  • 100 g oats (any kind)
  • 100 g buckwheat flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 100 g butter, cubed, softened
  • 50 g sugar
  • 3 eggs
  • 3 very ripe bananas
  • 1/4 cup milk
  • 100 g dark chocolate (at least 70 percent cocoa solids), roughly chopped
  • Sesame seeds, for sprinkling


  • 1
    Preheat the oven to 180°C. Grease and line a loaf tin with baking paper.
  • 2
    Put dates in a small heatproof jug and just cover with boiling water. Set aside.
  • 3
    In a spice grinder or high-powered food processor, grind the almonds to a coarse flour and tip into a bowl. Do the same to the oats and add to the bowl. Add the buckwheat flour, baking soda and cinnamon and mix well to combine.
  • 4
    In a food processor, cream the butter and sugar together until pale and fluffy, then add eggs one at a time, processing well after each addition. Scrape the sides and base of the processor as you go.
  • 5
    Drain dates and add to the processor along with bananas (break these up a bit). Process until there are no more lumps then add milk and process again.
  • 6
    Add the almond mixture and pulse a few times. Add chocolate and pulse until it all just comes together.
  • 7
    Spoon into the lined tin, sprinkle generously with sesame seeds and bake for 40-45 minutes or until a skewer inserted into the loaf comes out clean.