Tahini Chocolate Chunk Banana Bread
This healthy Tahini Chocolate Chunk Banana Bread is gluten-free, lightly sweetened and has a delicious nutty flavour. Made with oat flour, almond flour, tahini and other simple ingredients, it’s the perfect way to use up your overripe bananas!
Servings 12 slices
Ingredients
- 3 medium overripe bananas, mashed
- 2 eggs
- 1/2 cup well-stirred, creamy tahini
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1.5 cups oat flour
- 1 cup almond flour
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/3-1/2 cup chopped dark chocolate
- 1 tbsp sesame seeds
Instructions
- Preheat oven to 350F. Grease a standard loaf pan and line with parchment paper.
- In a large bowl, whisk together the banana, eggs, tahini, maple syrup and vanilla extract.
- In another bowl, stir together the oat flour, almond flour, cinnamon, baking powder, baking soda and salt.
- Add the dry ingredients to the wet and fold until just combined. Don’t over mix! Add the chocolate chunks and gently fold a few times.
- Add to the loaf pan and top with sesame seeds.
- Bake for 45-55 minutes or util a toothpick in the centre comes out almost clean. If the top is browning too much, cover it with tinfoil until it’s finished baking.
- Allow to cool for 10 minutes on a wire rack before removing from the loaf pan to cool completely.
Notes
u003cliu003eLeftovers can be stored in an airtight container at room temperature for 2-3 days or in the refrigerator for up to a week. u003c/liu003e
Did you make this recipe?Let me know how it was!