Tahini Chocolate Banana Bread
Tahini Chocolate Banana Bread made with gluten free flour, coconut oil, sesame seeds and naturally sweetened with honey. The perfect way to start your day!
Servings 1 loaf
Ingredients
- 1/3 cup coconut oil melted, cooled
- 1/4 cup honey
- 1/4 cup tahini
- 1/2 cup light brown sugar
- 1 tsp vanilla extract
- 2 eggs
- 3-4 very ripe bananas
- 1/3 cup nut milk
- 1 tsp vanilla extract
- 1 1/2 cup gluten free flour
- 1/2 cup almond meal
- 1/4 tsp cinnamon
- 1/2 tsp Himalayan pink salt
- 1 tsp baking soda
- 1 cup chocolate chunks
Optional Toppings & Mix-ins
- 1 less ripe banana to top optional
- white sesame seeds to top optional
- ½ cup chopped walnuts or pecans or dried fruit
Instructions
- Preheat the oven to 350 degrees F and grease and line a 9x5-inch loaf pan with parchment paper.
- In a large bowl, whisk together coconut oil, honey, tahini and light brown sugar. Add in the eggs and whisk until combined.
- Stir in mashed bananas, vanilla and almond milk, and whisk to blend. Sift over the dry ingredients and stir in the flour, almond meal, baking soda, salt, cinnamon, until just combined.
- Gently fold in the chocolate chunks (and any additional mix-ins).
- Pour the batter into the pan and top with halved banana and sprinkle sesame seeds, if using.
- Place the pan in the middle rack and bake for 45 minutes, or until a toothpick inserted in the middle comes out clean (except for melted chocolate). Cook another 5 minutes if any mix-ins were added.
- Allow the bread to cool in the pan for 15 minutes, then transfer it to a wire rack. Cool completely before slicing.