| Tahini chocolate chip banana bread (gluten-free)
post-template-default,single,single-post,postid-2369,single-format-standard,ajax_fade,page_not_loaded,,vertical_menu_enabled,qode-title-hidden,side_area_uncovered_from_content,qode-content-sidebar-responsive,qode-theme-ver-17.2,qode-theme-bridge,disabled_footer_top,qode_header_in_grid,wpb-js-composer js-comp-ver-4.12,vc_responsive

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.


No Comments

Post A Comment