Chocolate Tahini Banana Bread
A twist on the classic banana bread using heart-healthy, nutty tahini and cocoa for a rich flavor. I used super ripe bananas to minimize the amount of sweetener needed (just a little maple syrup!) and allergen-friendly dark chocolate chips.
I love baking with almond flour instead of grain flours because it gives a much richer, denser finished product and packs in some extra fiber, antioxidants, and healthy fats to keep you satisfied after just one piece! The dense-ness of the tahini does make this recipe take a little longer to bake, so its perfect for a rainy day or a lazy sunday!
Ingredients
3 medium bananas
2 eggs
1/4 cup maple syrup
1/4 cup tahini
1 tsp vanilla extract
1 cup almond flour
1/4 cup cocoa powder
1 tsp baking powder
1/4 cup dark chocolate chips
Directions
Preheat your oven to 350. Mash your bananas in a bowl and add eggs. Combine well and then add maple, tahini, and vanilla and mix. Add dry ingredients and mix well. Mix in chocolate chips, pour into a baking pan lined with your choice of cooking oil, and sprinkle more chocolate chips on top. Bake at 350 for ~55 minutes. Enjoy!