5 from 1 vote

Chocolate Chip Pecan Tahini Banana Bread

 May 12, 2018 (updated April 22, 2022)


CHOCOLATE CHIP PECAN TAHINI BANANA BREAD - INGREDIENTS1/4 cup tahini1/4 cup honey (I used Wedderspoon K-factor 16 Manuka Honey)1/4 cup olive oil1/4 cup coconut sugar2 eggs4 very ripe, large bananas, plus one slightly ripe banana to halve on top1 1/2 tsp baking soda1 1/2 tsp vanilla1 cup dairy free chocolate chips3/4 cup almond flour1/4 cup gluten free flour, Bob's Red Mill makes a good one1/2 cup chopped pecans (optional)Sesame seeds and cinnamon for sprinkling on top (optional)

Alright, alright you guys. I am adding another FANTASTIC banana bread recipe to my recipe collection, and this one involves chocolate chips, tahini, banana, and optional pecans.

One thing to get really excited about is that this bread looks like it came out of a bakery. It’s about 6 inches high, the perfect amount of crunch on the outside and moistness (sorry, I know how much y’all hate that word) on the inside. It definitely tops the list of “best things I’ve ever made.”

Also, you know how you see pictures of banana bread with a perfectly halved banana on the top and wonder how it manages to stay so perfect during the baking process? Because for some reason, mine would always came out of the oven looking super mushy and unappetizing. Not anymore; and I know why. For the actual banana bread recipe, you need the ripest bananas you can find. But for the top of the bread, you need a slightly ripe banana. No mush factor for the top layer. You’re welcome, it took me a lot of trial and error to figure that one out!

Enjoy this recipe, and if you make it, be sure to take me on Instagram and use hashtag #kalejunkie so I can see!
slice of chocolate chip pecan tahini banana bread by kalejunkie


5 from 1 vote
Nicole Modic
SERVES 1 loaf
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  • 1/4 cup tahini
  • 1/4 cup honey I used Wedderspoon K-factor 16 Manuka Honey
  • 1/4 cup olive oil
  • 1/4 cup coconut sugar
  • 2 eggs
  • 4 very ripe, large bananas, plus one slightly ripe banana to halve on top
  • 1 1/2 tsp baking soda
  • 1/4 Teaspoon Sea Salt
  • 1 1/2 tsp vanilla
  • 1 cup dairy free chocolate chips
  • 3/4 cup almond flour
  • 1/4 cup gluten free flour, Bob's Red Mill makes a good one
  • 1/2 cup chopped pecans (optional)
  • Sesame seeds and cinnamon for sprinkling on top (optional)


  • Preheat oven to 350. 
  • Line a 9x5 loaf pan with parchment paper. 
  • Rub oil to the inside of the pan first, so that the parchment paper sticks. 
  • In a medium bowl, mash the bananas well. 
  • Add the olive oil, tahini, coconut sugar, honey, vanilla, and eggs. 
  • Mix everything together well. 
  • Next, add the flours, salt, and baking soda. 
  • Mix well, and fold in the chocolate chips and pecans, if using. 
  • Pour batter in the loaf pan. 
  • Cut remaining banana in half and lay flat on top. 
  • Sprinkle some sesame seeds on top, as well as a dash of cinnamon (optional). 
  • Bake for 55-60 minutes, until a toothpick comes out clean. Enjoy!

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!



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    • Irini, I am SO happy to hear that! Thank you so much for your review, and for making this recipe!

  1. Was wondering about the amount for sea salt too, doesn’t say it in the recipe. I’m guessing about half a teaspoon, judging by your other banana bread recipes.

    • Hi Ivana, thank you so much for pointing this out! I will go ahead and update the recipe now – but for reference, it’s about 1/4 teaspoon. 🙂

  2. How much salt?
    Step 7. Next, add the flours, salt, and baking soda.
    Ingredients do no say.
    I am wanting to make this bread next.
    I have loved making your recipes. I have made about 8 recipes so far and I have not had one I did not like.
    Keep up the great work!!

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