Chocolate Tahini Banana Bread (vegan, gluten-free)
INGREDIENTS
2 ripe bananas, mashed + one banana sliced in half lengthwise for garnish
2 flax eggs (2 tablespoons ground flax + 5 tablespoons water) or 2 eggs
3-4 tablespoons maple syrup
1/3 cup runny tahini (I like the one from Trader Joe’s)
1 teaspoon vanilla extract
1.5 cups blanched almond flour
1.5 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon or more cinnamon
3 tablespoons chocolate chips, melted
white/black sesame seeds
METHOD
preheat oven to 350 degrees F. i used my @cookwithbeautiful air-fryer toaster oven. oil a loaf pan and line with parchment paper so you can easily lift the banana bread out of the pan.
in a bowl, whisk 2 tablespoons ground flax with 5 tablespoons water and let it sit for 5 minutes.
add maple syrup, tahini, and vanilla to the flax eggs and whisk well.
in a large bowl, combine almond flour, baking powder, salt, and cinnamon. mix.
pour wet mixture into the dry along with mashed bananas. mix until well combined. pour batter into lined loaf tin and smooth the top.
in a small bowl, mix melted chocolate with a spoonful of tahini and pinch of salt. dollop the chocolate-tahini on the top of the banana bread and use a skewer or knife to swirl into the batter.
garnish with sesame seeds and the sliced banana.
bake for 40-50 minutes, turning halfway. the top should be golden brown and a knife should come out clean.
let the banana bread cool completely before removing from tin and slicing.
store in the fridge or slice and freeze.
