Chocolate Swirl Banana and Date Bread

4.8/5 rating (4 votes)
Chocolate Swirl Banana and Date Bread

So this is what happened!  I am having a 50th birthday party this weekend and a full house staying over.  We only have 1 refrigerator and limited storage at our lake house so I try to use up everything available before more shopping.  I have 2 bananas and a few other ingredients that are going to make this bread then freezing until the weekend.  I have a feeling there may be a few hangovers around here so I may not been cooking a fancy breakfast!  However, being Italian there just has to be several options and an endless amount of food coming out of my kitchen!

This is what I did to make this bread!

 

 

Ingredients

  • Ingredients for the banana and date bread
  • 8 dates, pitted
  • 2 medium bananas (1 1/2 cups)
  • 4 large eggs
  • 4 tablespoons unsalted butter, melted
  • 1/2 cup almond butter
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut flour
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt
  • Ingredients for chocolate swirl
  • 2 tablespoons unsalted butter (room temperature)
  • 1 tablespoon ground cinnamon
  • 1/2 cup chocolate chips
  • 1 tablespoon organic raw honey

Directions

  1. Preheat the oven to 350°F. Brush loaf pan with melted coconut oil or butter then line with parchment paper if you are using metal and not necessary for glass. (I only have a metal one here at the lake).

  2. Add dates to a small chopper and pulse until chopped well.

  3. In a large mixing bowl add banana and mush with a fork. Then add in dates, eggs, butter and almond butter then mix until combined together.

  4. Sift in coconut flour, baking soda, baking powder and salt then using a spatula to combine all of the ingredients.

  5. In a double boiler over medium-low heat, mix together the chocolate swirl ingredients. Heat, stirring often, until the chocolate has melted. You can also put in a microwave safe bowl for 35 seconds then remove and stir until melted.

  6. Pour the batter into the prepared pan and spread it out evenly. Next pour the chocolate swirl directly on top and use a knife to swirl the chocolate throughout the loaf pan.

  7. Bake for 45 minutes, or until a toothpick comes out clean when inserted in the middle.

  8. Remove from the oven and let cool for a few minutes until you can lift the sides of the parchment paper and place on a rack.  If in a glass loaf pan just place on your counter until ready to serve.

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