Tahini Chocolate Chunk Banana Bread

This healthy Tahini Chocolate Chunk Banana Bread is gluten-free, lightly sweetened and has a delicious nutty flavour. Made with oat flour, almond flour, tahini and other simple ingredients, it’s the perfect way to use up your overripe bananas!

Jump to Recipe

This post may contain affiliate links.

a stack of tahini banana bread slices on parchment paper and a wooden cutting board.

I’ve been a huge fan of tahini for quite some time now, but it’s only in the last few years that I started trying tahini as an ingredients in sweets. Let me just tell you, I am slightly obsessed. It adds a unique, nutty flavour and really helps to balance out any sweetness. It also happens to be the perfect banana bread addition. 

This Tahini Chocolate Chunk Banana Bread is flavourful, moist, and loaded with good-for-you-ingredients. It’s completely gluten-free , dairy-free and lightly sweetened. 

I’ve also made this banana bread without any chocolate chunks and still love it! Because it’s not overly sweet, I’ll sometimes have it with some eggs for breakfast. Honestly what’s better than warm banana bread with a cup of coffee? I love serving mine with butter or a spoonful of greek yogurt with a sprinkle of flaked sea salt. Perfection! 

 

Ingredients you’ll need 

  • Bananas: Because we aren’t adding very much sweetener, you’ll want your bananas to be very ripe. The riper the better! 
  • Oat flour: One of the main flours used in this recipe. I prefer to make my own flour by processing rolled oats into a fine flour. If you’re gluten-free, choose certified gluten-free oats. 
  • Almond flour: Fine blanched almond flour works best. I buy the Kirkland brand at Costco which is a much more affordable option!
  • Eggs: This binds the bread and helps it rise. 
  • Tahini: Tahini is what takes this banana bread to the next level! Make sure to stir your tahini well before using. 
  • Maple syrup: For that extra touch of sweetness and moisture. 
  • Dark chocolate: I’ve made this loaf with and without chocolate and both are great! Use a dark chocolate with at least 70% cacao. 
  • Sesame seeds: These are sprinkled on top of the bread right before baking. Feel free to omit if you don’t have any. 
  • Cinnamon: This adds some delicious, warm notes to the bread. 
  • Baking powder and soda: Helps the batter rise. 
  • Vanilla extract: The perfect banana bread addition. 
  • Sea salt: To enhance the rest of the flavours! 
tahini banana bread ingredients.

What is tahini? 

Tahini is simply ground sesame seeds that’s turned into a paste or seed butter. It’s a staple in Middle Eastern and Mediterranean cooking and is one of the main ingredient in hummus. 
 
Tahini is one of my favourite pantry staples because it’s versatile, but also super nutritious. It’s a source of healthy fats, plant-based protein, fibre and minerals like calcium, iron and magnesium. 
 
I love using it in dressings, sauces, desserts, stir fries and more. For more recipes using tahini, scroll down to the bottom of this post!

How to make this banana bread (step by step)

wet ingredients for the tahini banana bread in a glass bowl.

Add all the wet ingredients to a bowl and whisk to combine. 

dry ingredients for the tahini banana bread in a white bowl.

Stir together the dry ingredients.

tahini banana bread ingredients mixed together in a bowl.

Add the dry ingredients to the wet, and fold until just combined. Careful not to overmix! 

tahini banana bread batter with chocolate chunks.

Add the chocolate chunks and gently fold a few times. 

unbaked tahini banana bread topped with sesame seeds in a loaf pan.

Pour batter into a loaf pan and sprinkle with sesame seeds. Bake! 

baked tahini banana bread in a loaf pan on a cooling rack.

Allow to cool in the pan before removing to a rack to cool completely. 

Tips for making this recipe

  • Use overripe bananas. A lot of the sweetness for this bread comes from the bananas, so make sure they’re very ripe. I find the brown ones work best here!
  • Line your loaf pan with parchment paper to make it easier to remove once it’s done baking. This also makes cleanup easier.
  • Don’t overmix the batter. This can result in a gummy texture instead of a nice, light texture. 
  • Near the end of baking, if you find that the top is browning too much, cover it with tinfoil until it’s finished. 
stacked slices of tahini chocolate chunk banana bread.

More recipes with tahini 

Tahini Chocolate Chunk Banana Bread

This healthy Tahini Chocolate Chunk Banana Bread is gluten-free, lightly sweetened and has a delicious nutty flavour. Made with oat flour, almond flour, tahini and other simple ingredients, it’s the perfect way to use up your overripe bananas!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dessert, Snacks
Servings 12 slices
Calories 300 kcal

Ingredients
  

  • 3 medium overripe bananas, mashed
  • 2 eggs
  • 1/2 cup well-stirred, creamy tahini
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract 
  • 1.5 cups oat flour
  • 1 cup almond flour
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1/3-1/2 cup chopped dark chocolate
  • 1 tbsp sesame seeds

Instructions
 

  • Preheat oven to 350F. Grease a standard loaf pan and line with parchment paper.
  • In a large bowl, whisk together the banana, eggs, tahini, maple syrup and vanilla extract.
  • In another bowl, stir together the oat flour, almond flour, cinnamon, baking powder, baking soda and salt.
  • Add the dry ingredients to the wet and fold until just combined. Don’t over mix! Add the chocolate chunks and gently fold a few times.
  • Add to the loaf pan and top with sesame seeds.
  • Bake for 45-55 minutes or util a toothpick in the centre comes out almost clean. If the top is browning too much, cover it with tinfoil until it’s finished baking.
  • Allow to cool for 10 minutes on a wire rack before removing from the loaf pan to cool completely.

Notes

  • Leftovers can be stored in an airtight container at room temperature for 2-3 days or in the refrigerator for up to a week.
    • Did you make this recipe?Let me know how it was!
    By

    Leave a Comment

    Your email address will not be published. Required fields are marked *

    *