Showstopper! This Tahini Chocolate Chunk Banana Bread is perfect for breakfast or an afternoon snack. Nutty, savory sesame paste is swirled through this gluten free banana bread, and giant chunks of chocolate are studded throughout. So for all of you that didn’t think you needed another banana bread recipe, you’re going to want to try this one on for size.
Ohmagahhhhh I know. Another banana bread recipe.
But seriously, you can never have enough, right?
This one is SO different though. So wipe what you know about banana bread out of your brain and lets start over.
Tahini Chocolate Chunk Banana Bread.
This stuff is so good and so different. First of all, its totally gluten free. It gets its beautiful coloring from buckwheat flour. Instead of butter or oil, we’re going with straight tahini. And instead of granulated sugars, we are going to stick with coconut sugar.
What is tahini?
If you don’t already use tahini in your kitchen, now’s your chance. It’s sesame paste, basically. So it’s nutty and slightly bitter. It tastes great when mixed with something that has a caramely sweetness, like coconut sugar, and a hint of salt. So in this recipe, it lends a delicious savory note to what is traditionally a very sweet bread.
In fact, the only sweet notes in this bread are the banana undertones and the bursts of chocolate.
Bursts of chocolate. That’s right. I like to chop up my own chocolate chunks, but you can use packaged chunks too.
Try this Tahini Chocolate Chunk Banana Bread. You’ll love the savory notes from the tahini and will crave it warmed up with butter and a drizzle of honey.
- ½ cup Tahini (+1-2 Tbs for the top)*
- ¾ cup coconut sugar (+1 Tbs for the top)
- 2 eggs
- 3 crushed over-ripe large bananas
- ½ tsp. vanilla extract
- 1 cup cashew (or almond) flour
- ½ cup tapioca (or arrowroot) flour/starch
- 1 tsp. baking soda
- ½ tsp. of Kosher salt
- 1 tsp. sesame seeds
- ½ cup dark chocolate chunks**
- Preheat your oven to 325 degrees F. Spray a loaf pan (9x4” or similar) with nonstick spray.
- In your mixing bowl, combine the tahini and coconut sugar. Mix on medium speed until creamy, approximately 2 minutes. Then, add the eggs 1 at a time, mixing each until they’re fully incorporated. Finally, add the bananas and vanilla and let the mixer pull it all together.
- Slow your mixer down and add all of the dry ingredients (cashew flour, tapioca flour, baking soda, salt and sesame seeds). Mix until the batter is just moistened evenly. Turn off your mixer. Stir in the chocolate chunks (add a few more if you think it’s looking sparse).
- Pour your batter into your loaf pan. Dollop a bit more tahini on top (the extra 1-2 Tbs) and then sprinkle coconut sugar onto each of the spots you dolloped tahini. Use a knife to carefully swirl through your batter a few times, dragging the tahini spots into a pretty design.
- Bake the loaf for 50-60 minutes, or until a toothpick comes out clean when checking. Let the loaf pan cool on a wire rack for an hour. Carefully turn the loaf out of the pan. Slice and serve immediately or wrap in plastic wrap and keep until you’re ready to enjoy it!
- I like to slice up my banana bread and serve it with a bit of butter and a drizzle of honey or a sprinkle of coconut sugar.
- *My tahini was unsweetened and unsalted
- **I used a large semisweet chocolate bar and cut it into chunks
- Store finished banana bread (wrapped in plastic wrap and placed in a zip bag container) on the counter for 3 days, in the fridge for 5 or in the freezer for longer. I like to slice the whole loaf and wrap up several slices together in bundles and place them in the freezer to defrost and snack on over the weeks.