13 Jun Tahini chocolate chip banana bread (gluten-free)
Tahini is a fashionable food these days and if you scroll Instagram for inspiration, you will definitely come by many posts that feature foods made with tahini. I actually started eating tahini 10 years ago while doing an elimination diet and because I was left with little food choices, I had to discover new ingredients. Sesame seeds being the feature ingredient in tahini were a good substitution to foods I didn’t eat because of their high content in calcium. So I would basically make myself toast and spread pure tahini on them. I loved it, even though people thought it was a little weird. And now today, tahini is absolutely everywhere and I still love it and I am having fun making sweet recipes with it as opposed to the savory recipes that traditionally use tahini. And I know for Middle Eastern people, tahini is a traditional and most classic ingredient, absolutely not new, but I love fusion foods and using it in other types of cuisines is also so much fun. Here is my take on a gluten free, tahini, banana, chocolate bread. This bread contains no added sugar apart from the sugar which is contained in the chocolate chips (I use 70% cocoa content which has less sugar). This bread is delicious as a breakfast option, toasted, and garnished with nut butter and fruit. If you want to make it as a dessert or snack option that is delicious without toppings, I suggest you add 1/3 cup maple syrup to the recipe or more to taste. Feel free to play around with it. And enjoy!
- 3 ripe bananas, mashed
- 1/3 cup plain yogurt (I used plant based)
- 1/3 cup tahini
- 3 tbsp. butter, melted (plus more for pan)
- 1 tsp. pure vanilla
- 2 eggs
- 1 cup almond flour
- ½ cup buckwheat flour
- ½ cup ground flaxseeds
- ¾ tsp. baking soda
- A pinch of sea salt
- ½ cup dark chocolate chips (70% cocoa content is ideal)
- Black sesame seeds for topping
- Use melted butter to grease a 9 X 5” loaf pan. Set the oven to 350 F.
- Mix mashed banana, yogurt, tahini, melted butter, and vanilla well.
- Add eggs, one at a time making sure everything is well mixed.
- In a separate bowl, mix dry ingredients (almond and buckwheat flours, flax seeds, baking soda, and salt) with a whisk.
- Fold dry ingredients into wet ingredients and mix just until incorporated.
- Fold in chocolate chip.
- Pour batter into greased loaf pan and top with sesame seeds.
- Place bread into oven and bake for approximately 50 minutes or until a toothpick comes out clean.
- When you pull out of the oven, use a knife to loosen the bread on all the sides and let cool completely.
- Unmold onto a plate.
- Slice and serve or freeze slices for longer storage time.
- I like to take out a slice or two in the morning and heat up in the toaster oven, I then top with nut butter and fruits slices!
- Variation: If you are making this as a stand-alone snack or dessert, feel free to add 1/3 cup maple syrup to the wet ingredients.