Go Back
+ servings

CHOCOLATE CHIP PECAN TAHINI BANANA BREAD

Author: Nicole Modic of @KALEJUNKIE

SERVES 1 loaf
Print It Pin It

Ingredients

  • 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 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)

Instructions

  • 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!
     
    XO

Did you make this recipe?

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

S
H
A
R
E