This tahini banana bread is made with a combo of oat and almond flour and naturally sweetened with maple syrup. It’s perfectly moist and absolutely delicious! Gluten-free + dairy-free.
½cupmashed ripe bananas + 1 additional banananot overly ripe, sliced in half for topping
2largeeggs
1teaspoonpure vanilla extract
⅓cupchopped dark chocolateplus more for topping
Sesame seedsfor topping
Instructions
Preheat oven to 350°F and line a loaf pan with parchment or spray with cooking spray.
In a large mixing bowl, mix together the almond flour, oat flour, baking powder, baking soda and salt.
In a separate mixing bowl, whisk together the tahini, maple syrup, almond milk, eggs, vanilla extract and mashed banana.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Gently fold in chocolate chunks.
Pour the batter into prepared loaf pan. Top with banana halves and sprinkle on extra chocolate and sesame seeds.
Bake for 55-65 minutes, or until a toothpick inserted into the center comes out mostly clean. It’s okay if it doesn’t come out fully clean as the bread will continue to bake in pan. Check at 30-40 min and cover with tin foil to help the top from browning too much.
Let the bread cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely.