Are you ready to indulge in a guilt-free treat that will satisfy your sweet tooth and keep you on track with your Paleo lifestyle? Look no further than this mouthwatering Paleo Chocolate Chunk Tahini Banana Bread! With its rich, nutty flavor from tahini and the delightful sweetness of ripe bananas, this loaf is not only delicious but also packed with wholesome ingredients. Perfect for breakfast, a snack, or even dessert, this recipe is sure to become a favorite in your kitchen. So grab your mixing bowl and let’s dive into this easy-to-follow recipe that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Cuisine: Paleo
Serves: 1 loaf
Ingredients
- 3 ripe bananas
- 1/2 cup tahini
- 3 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup almond flour
- 1/2 cup dark chocolate chunks
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a large mixing bowl, mash the ripe bananas thoroughly with a fork until smooth and creamy, creating a consistent puree.
- Add tahini, eggs, and vanilla extract to the mashed bananas. Whisk the mixture together until all ingredients are well combined and create a smooth, uniform batter.
- In a separate bowl, combine almond flour, baking soda, and salt. Sift or whisk these dry ingredients together to remove any lumps.
- Gradually fold the dry ingredients into the wet banana mixture, stirring gently until just combined. Be careful not to overmix the batter.
- Gently fold in most of the dark chocolate chunks, reserving a few for topping the bread.
- Pour the batter into the prepared loaf pan, spreading it evenly. Sprinkle the remaining chocolate chunks on top of the batter.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let the bread cool in the pan for 10 minutes. Then, use the parchment paper to lift the bread out and transfer to a wire rack to cool completely.
- Once cooled, slice and serve. Store any leftover bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Tips
- Choose the Right Bananas: Make sure your bananas are very ripe for the best flavor and natural sweetness. The more spots they have, the better!
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a dense loaf.
- Customize Your Chocolate: Feel free to experiment with different types of dark chocolate chunks or even add nuts for an extra crunch!
- Check for Doneness: Every oven is different, so keep an eye on your bread as it bakes. A toothpick inserted into the center should come out with a few moist crumbs, not wet batter.
- Storage: To keep your banana bread fresh, store it in an airtight container. It can last at room temperature for up to 3 days or in the fridge for up to a week.
- Serve Warm: For a delicious treat, slice the bread while it’s still warm and spread a little extra tahini or nut butter on top!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 8g
Fat: 20g
Saturated Fat: 4g
Cholesterol: 55mg
