tahini chocolate almond chunk banana bread

Remember that one wild time where we were all confined at home for what seemed like forever and it seemed like everyone [except moi, apparently] was baking sourdough and banana bread?

Remember when the “healthier” alternatives were free of gluten and dairy, only for that to be challenged by doctors and scientists and biohackers who have seen positive impacts from said “things to avoid,” thereby confusing us all on what is “good” vs “bad” for our health?

In conclusion: life is an ever-evolving roller coaster and baked goods are comforting.

How are you nurturing yourself today?

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tahini chocolate almond chunk banana bread

makes 1 loaf
gluten + dairy-free substitutes available
adapted from this olive oil banana bread recipe by Rachel Mansfield

ingredients

• 3 large bananas, mashed
• 1/2 cup plain yogurt of choice – or tahini – or a blend of both [Rachel used only extra virgin olive oil; I used equal parts tahini + coconut yogurt; sub coconut oil if you like the taste]
• 1/2 cup coconut sugar or brown sugar [sub pure maple syrup]
• 2 large organic eggs [sub flax eggs – see notes below]
• 1 teaspoon vanilla extract [sub 1/2 tsp vanilla powder]
• 2 cups whole wheat flour [I used 2/3 part whole wheat + 1/3 part buckwheat; Rachel used gluten-free oat flour]
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/8 tsp nutmeg [optional]
• organic butter or ghee to line the baking dish [sub parchment paper or coconut oil]
• add-ins: about 1/3 cup total of chopped almonds [or walnuts] and dark chocolate chunks [or unsweetened dried fruit]
• optional toppings: cinnamon, raw sesame seeds or finely chopped walnuts, regular or gluten-free breadcrumbs, thinly vertically sliced banana

instructions

• Preheat oven to 350F / 175C and line a bread dish with butter or eco parchment paper.
• Whisk together mashed banana, tahini or yogurt or oil, sugar, eggs and vanilla until smooth.
• Mix in the flour, baking powder and spices until smooth and well combined.
• Fold in additions [like chopped chocolate and nuts – if using] before adding batter to bread dish.
• Bake for 40-45 minutes – it’s done when you can insert a toothpick or long thin knife and it comes out clean.
• Let cool, slice and enjoy.

notes

• If the bananas aren’t yet ripe: peel / roughly chop and bake at 350F / 175C for 15-20 minutes. Mash, let cool, and voilà.
• Vegan substitues for 1 large egg:
  • 1 Tbsp flaxseed meal + 3 Tbsp warm water 
  • 2 Tbsp water + 1 tsp evoo + 2 tsp baking powder
  • 1 tsp baking soda + 1 Tbsp apple cider vinegar
  • 1/4 cup unsweetened apple sauce
• Extras: I lined the baking dish with salted French butter then sprinkled it with a mixture of raw sesame seeds, cinnamon, and a bit of breadcrumbs for a nice crunch — I used the same mixture for the topping without butter.
• Delightful breakfast / dessert: pan-fry a thick slice in organic butter or ghee, spread with tahini, drizzle with honey, top with a generous dollop of coconut yogurt, sprinkle with toasted hazelnuts [or toasted nuts / seeds of choice] and cinnamon. Teaser image below.
• Earth-conscious ingredients: plus other kitchen and mindfulness tools and products can be found on my Amazon influencer storefront. I encourage organic and the most eco / sustainable options possible, if and whenever possible. Cleaned second-hand kitchen tools are also excellent!