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CHOCOLATE CHIP PECAN TAHINI BANANA BREAD

5 from 1 vote
Nicole Modic
SERVES 1 loaf
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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

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