Double Chocolate Tahini Banana Bread
Easy Double Chocolate Tahini Banana Bread
I am a huge fan of recipes that double as breakfast or dessert. This Double Chocolate Tahini Banana Bread is exactly that. Sweet enough to eat for dessert, but also healthy enough to enjoy for breakfast with your morning cup of coffee.
The texture of this banana bread is soft and fudgey but the edges have a nice crisp and it holds together nicely. I love making this at the beginning of the week and keeping it in the fridge for a quick breakfast, snack or dessert. I personally like to warm it up a little in the microwave, but it tastes amazing cold as well!
Double Chocolate Tahini Banana Bread is grain free as it’s made with almond flour making it suitable for those that follow a gluten-free diet. For this recipe I did use one chicken egg, but if you are vegan you can sub a chia egg instead and it will work just as good. I know you will love this recipe, so once you give it a try, don’t forget to tag me over on Instagram so I can re-share your creations. Please also consider leaving a comment and rating below. This helps my business so much (under the recipe card).
I can’t wait to hear how you like this recipe! Grab the ingredients below and let’s get baking!
Ingredients in Double Chocolate Tahini Banana Bread
Like all my recipes, I stuck to the basics and only use simple but wholesome ingredients to create this recipe.
over-ripe mashed banana– I always buy extra bananas at the beginning of the week so that way I have some over-ripe ones to create recipes with. For this recipe, I used two medium over-ripe bananas which is about 1 cup.
chocolate tahini– what makes this recipe so rich is the chocolate tahini that I used from Soom Foods. This tahini is the best thing i’ve ever tasted. It has a similar taste to Nutella but is completely nut free. If you want to purchase use my code LOVELYDELITES for 10% off. If you don’t have or want to purchase this tahini, you can use regular tahini or any other nut/seed butter.
egg or chia eggs– I used a chicken egg for this recipe to help hold it together since there is no gluten. However, you can sub two chia eggs instead if you want to make this recipe vegan. I recommend chia eggs over flax eggs because from my personal experience it helps hold the recipe together better. To make a single chia egg, simple combine 1 Tbsp of chia seeds with 2.5 Tbsp water, mix well and let sit on the counter for 10 minutes to thicken. Double that recipe to create two chia eggs.
maple syrup– I love using maple syrup as the sweetener in my recipes because it’s an all natural unrefined sugar. However, you can also use honey, agave, date syrup or any other sweetener such as coconut sugar, etc.
vanilla extract– every recipe needs a splash of vanilla extract! This always adds flavor that you will miss if not added in.
almond flour– I used almond flour for this recipe which makes it both grain and gluten-free. I highly recommend purchasing a bag of almond flour from amazon. You can get a 3lb bag for $13 which is the best deal i’ve ever seen!
cacao powder– cacao powder, which is different from coco powder is used in this recipe to help add flavor and richness.
baking powder– baking powder helps this recipe become nice and fluffy during the baking time.
salt– salt is another ingredient that should be added to all recipes. Salt helps balance out the flavors, especially in baked goods when there is a great amount of sweetness.
vegan chocolate chips– to ensure this recipe is vegan or non-dairy, be sure to use vegan chocolate chips. I personally love Lilys Dark Chocolate, or Enjoy Life Foods
How to make Double Chocolate Tahini Banana Bread
Step-by-step instructions are listed below on the recipe card that is both savable and printable. However, let’s go through it quickly here.
To start, preheat the oven to 350F and prepare a loaf pan by lining it with parchment paper. I also like to lightly coat the bottom before placing the parchment paper to ensure the banana bread won’t stick.
Next, in a large mixing bowl add in the over-ripe bananas and then using a fork mash them down until there are little to no chunks left. You can also use a potato masher for this step.
Add in the tahini, egg or chia eggs, maple syrup and vanilla extract next and mix once more until ingredients are well incorporated.
Then, add in the almond flour, cacao powder, baking powder, and salt last and mix with a spatula until well combined. Fold in the vegan chocolate chips last.
Pour the batter into the prepared loaf pan and spread evenly. Place the loaf pan in the center of the preheated oven and bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
Remove the banana bread from the oven and let cool completely. Slice into and enjoy!
Double Chocolate Tahini Banana Bread is best stored in an airtight container in the fridge and enjoyed within 5 days.
A few other banana bread recipe to try:
If you loved this recipe, I recommend checking out a few of my other popular banana bread recipes below!
Omg omg omg. This recipe is so good it needed a triple omg. It’s so moist and easy to bake. Mine turned out like a brownie but just because I took them a few minutes earlier out. I love everything about this and I’m telling you it will definitely be not the last time I baked this masterpiece. Much love from Germany
Hi Alla! Oh what a lovely comment to wake up too. I’m so happy to hear you are loving this recipe. Thanks so much for the comment and rating. Happy Holidays 🙂