Everyone loves bananas! They’re sweet and creamy and have a wonderful natural aroma that pairs so well with chocolate. They’re also rich in potassium among many other health benefits. They’re easy to eat, very  satisfying plus they’re good for digestion problems. What else could anyone expect from a fruit? We never run  out of bananas at our house. I buy a new bunch before we finish the previous one. But sometimes I find that a couple of my bananas have gone overripe. And that means it’s time to bake a banana bread! Actually the recipe I will share with you here is so good that you will want to spare a couple of bananas and hide them somewhere until they become overripe so that you can make this banana bread again!
The fact that this banana bread is sugarfree and fat-free makes it a wonderful choice for those who are on a diet or who are always trying to eat healthy and stay fit. You can have it for breakfast, with tea or coffee or just as a snack in between meals without the least bit of guilt. And the best part is that it is super easy to make. So let’s get on with it…


  • 2 overripe large bananas
  • 2 tbsp date nectar
  • 2 tbsp mulberry molasses
  • 2 L eggs
  • 1/4 cup (60 ml) milk
  • 125 gr wholewheat flour
  • 50 gr oat bran
  • 2 tsp baking powder
  • pinch salt
  • 1/4 cup (45-50 gr) chopped bitter chocolate

Note  If you can’t find molasses and/or date nectar you can always substitute with any other natural sweetener of your choice. Pure maple syrup is certainly one of the best alternatives and will even add to the flavor of your bread. Agave nectar or honey are other natural sweeteners you can use.

Step by step method

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  1. Heat oven to 175 C (350 F). Grease a loaf pan of about 14 x 21 cm (ca. 5½ x 8 inches) and line with baking paper.
  2. Peel and mash with a fork 2 overripe bananas (should make about 1 cup).
  3. In a mixing bowl lightly whisk the eggs. Then add mashed bananas, date nectar, molasses, and milk and combine.
  4. In a separate bowl combine dry ingredients, wholewheat flour, oat bran, pinch salt and baking powder.
  5. Now add dry ingredients to egg mixture in 2-3 batches, mixing well after each addition.
  6. Finally add chopped chocolate and transfer batter to lined loaf pan.
  7. Bake about 35-45 minutes or until toothpick inserted comes out clean. Check during baking time and cover with a piece of baking paper if surface of the banana bread starts browning too early.

Bon Appétit!