Tahini Banana Bread
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.
Prep Time15 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 15 minutes mins
Course: Baked Goods, Breakast
Cuisine: American
Keyword: tahini banana bread
Servings: 10
- 1 cup oat flour
- 1 cup almond flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- ½ cup tahini well-stirred
- ½ cup maple syrup
- ½ cup unsweetened almond milk
- ½ cup mashed ripe bananas + 1 additional banana not overly ripe, sliced in half for topping
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ⅓ cup chopped dark chocolate plus more for topping
- Sesame seeds for topping
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.
Serving: 1 slice | Calories: 292kcal | Carbohydrates: 28g | Protein: 10g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 37mg | Sodium: 317mg | Potassium: 194mg | Fiber: 4g | Sugar: 15g