Vegan & RSF Chocolate Tahini Banana Bread
This is your sign to use up those brown bananas sitting on your counter. This banana bread is full of fiber and healthy fats with a moist and creamy note from the tahini.
Ingredients
- 2 ½ very ripe medium bananas mashed
- 2 large eggs
- ¾ cup coconut sugar +1T molasses or brown sugar
- ⅓ cup tahini
- ¼ cup neutral flavored oil such as avocado oil
- 2 tsp vanilla extract
- 1 ¼ cup gluten free 1-1 all-purpose flour I like Bob’s Red Mill Brand
- 2 tbsp ground flaxseed optional
- 1 tsp ground cinnamon
- ¾ tsp baking soda
- ¼ tsp fine sea salt
- ½ cup chocolate chips I like dark chocolate, plus more for sprinkling on top
- Sesame seeds for sprinkling
Instructions
- Heat oven to 350°F. Spray a loaf pan with oil or line with parchment.
- In a large bowl, whisk together bananas, eggs, brown sugar, tahini, oil, and vanilla until completely combined.
- Add remaining ingredients except for chocolate chips and stir into the batter until just combined.
- Gently fold in chocolate chips.
- Pour the batter into prepared loaf pan. Sprinkle with chocolate chips and sesame seeds (optional). Bake 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool at least 10 minutes before removing from the pan.