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Chocolate and Pecan Banana Bread

Chocolate and Pecan Banana Bread

This recipe is certainly more of a bread than a cake and therefore benefits from a little extra benecol spread when serving a slice. I decided to cut out any refined sugar and just use the natural sweetness of dates, vanilla and the very ripe bananas themselves

Benecol Recipe by Milli Taylor
1 bread
Preparation time
Over 60 min
  • 140 g
    of pitted and roughly chopped Medjool dates (Approx. 8 dates)
  • 150 ml
  • 2
    very ripe bananas (160g chopped weight)
  • 1 tbsp
    vanilla paste
  • pinch
    of fine sea salt
  • 100g
    Benecol Buttery spread (plus extra spread to serve)
  • 2
    medium eggs
  • 170 g
    plain flour
  • 2 tsp
    baking powder
  • 1 tsp
    bicarbonate of soda
  • 70 g
    66% cocoa solid chocolate chips
  • 80 g
  1. Preheat oven to 160c FAN (180c convection oven)
  2. Add chopped dates and 150 ml of water to a small saucepan and simmer for a few minutes,
    until the dates soften and become a chunky puree.
  3. Blitz the bananas, vanilla paste, fine sea salt and the cooled dates in a blender.
  4. In a large bowl, whisk together the Benecol spread and the eggs, then mix in the flour, baking
    powder and bicarb.
  5. Mix in the date and banana puree.
  6. Stir in all but a few pecans and chocolate chips (reserving some for the top of the loaf)
  7. Line a loaf tin with lightly greased baking paper and pour in the mix. Sprinkle the nuts and
    chocolate on the top and bake in the oven for 45mins-1hr or until a skewer comes out clean. Check with a skewer after 45 minutes so that you know where you are.
  8. Let cool in the tin (you will need a 2lb loaf tin) for 10 minutes before turning it out to cool properly on a wire rack for at least an hour before slicing and spreading with a little more Benecol spread to serve.
Products used in this recipe