A thick slice of warm banana bread + a cup of coffee is the ultimate comfort food (in my mind), and in the winter even more so. And the best part — a hearty banana bread base pairs well with so many different flavors, so the possibilities are truly endless! For now — I’m drooling over this loaf, which marries nutty tahini with the sweetness of dark chocolate chunks and the saltiness of coarse sea salt flakes (which, by the way, is my latest baking obsession. #seasaltoneverything).
This loaf will
probably definitely not last a week in our house… it’s that good. Enjoy!
- 1/4 cup olive oil
- 1/4 cup tahini
- 1/4 cup honey
- 1/4 cup coconut sugar
- 2 eggs
- 1 tsp. vanilla
- 3 large super-ripe bananas, mashed
- 1 cup Bob’s Red Mill Gluten-Free All Purpose Flour, which uses a chickpea flour base (You can use spelt or white whole wheat flour if not gluten-free, but I’ve only tested it with this flour.)
- 3/4 cup almond meal
- 1 1/4 tsp. baking soda
- 1/2 tsp. salt
- 3/4 cup dark chocolate chunks, plus a few more for topping
- 1 less ripe whole banana for topping
- Small handful flaky sea salt for topping
- Preheat oven to 350º F. Grease a loaf tin, and set aside.
- Whisk together olive oil, tahini, honey, coconut sugar, eggs, and vanilla.
- Stir in mashed banana.
- Fold in the dry ingredients until just fully combined — do not overstir.
- Fold in the dark chocolate chunks — again, being careful not to overstir.
- Pour mixture into loaf tin. Top with a whole banana, sliced lengthwise.
- Bake 45-50 minutes, until a toothpick inserted in the center comes out clean. As soon as you remove banana bread from the oven, sprinkle generously with flaky sea salt, then leave to cool.
- Cut into thick slices, and enjoy warm with a cup of coffee!