Ingredients
- ¼ cup tahini
- ¼ cup honey I used Wedderspoon K-factor 16 Manuka Honey
- ¼ cup olive oil
- ¼ cup coconut sugar
- 2 eggs
- 4 very ripe, large bananas, plus one slightly ripe banana to halve on top
- 1 ½ tsp baking soda
- ¼ Teaspoon Sea Salt
- 1 ½ tsp vanilla
- 1 cup dairy free chocolate chips
- ¾ cup almond flour
- ¼ cup gluten free flour, Bob's Red Mill makes a good one
- ½ 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
Calories: 3525kcal | Carbohydrates: 383g | Protein: 54g | Fat: 230g | Saturated Fat: 55g | Polyunsaturated Fat: 32g | Monounsaturated Fat: 74g | Cholesterol: 0.3mg | Sodium: 2334mg | Potassium: 2242mg | Fiber: 45g | Sugar: 246g | Vitamin A: 378IU | Vitamin C: 45mg | Calcium: 587mg | Iron: 23mg
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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