Healthy Chocolate Tahini Vegan Banana Bread
This Healthy Chocolate Tahini Vegan Banana Bread is heavenly. It’s light and fluffy, and also moist. This is a very quick and easy recipe really loaded with chocolate. I looove using tahini in baking, especially when chocolate is involved. So I decided to make a chocolate tahini banana loaf and the tahini tastes SO delicious in this recipe. Tahini also gives this loaf lots of moisture and extra healthy nutrients. Tahini takes the place of oil or butter which makes this recipe healthier. This recipe also uses very little sugar which makes this a healthier alternative than many other banana breads.
Cacao nibs are sprinkled on top of this chocolate tahini banana bread to add extra chocolate flavour, some crunch, but also nutritional benefits. Cacao nibs are packed with antioxidants, protein, fibre, and other nutritional benefits. To make this Healthy Chocolate Tahini Vegan Banana Bread a refined sugar free recipe, simply use your favourite kind of unrefined sugar.
You may be wondering why espresso powder is used in this recipe? It is used to deepen the chocolate flavour. This is a great baking hack to keep in mind for other recipes! Using espresso powder makes a big difference for the chocolate flavour, it makes the chocolate flavour more intense, but the loaf doesn’t taste like coffee at all if you use just a little bit.
I hope you like this Healthy Chocolate Tahini Vegan Banana Bread recipe! Let me know what you think!
Healthy Chocolate Tahini Vegan Banana Bread
Ingredients
- 160 g all purpose flour 1 ¼ cups sifted
- 52 g cocoa powder ½ cup
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 Large very ripe mashed bananas or 3 medium
- 100 ml oat milk
- ⅓ cup neutral oil
- ⅓ cup tahini * good quality light tahini from hulled sesame seeds
- 2 tsp pure vanilla extract
- ½ cup sugar
- 1 tsp apple cider vinegar
- 1 ½ tsp espresso powder
Toppings
- extra tahini
- cacao nibs
Instructions
- Preheat the oven to 175° C and prepare a loaf pan.
- Mash the bananas in a medium sized bowl.
- Add all of the wet ingredients to the bananas and mix to combine.
- Sift all of the dry ingredients into a mixing bowl. Stir to combine.
- Add all of the dry ingredients to the wet and mix until just combined. Do not overmix, this will create a dense loaf.
- Pour the mixture into a loaf pan and place in the centre of the oven.
- Bake the loaf for 40-45 minutes. Check to see that it doesn't over bake then the loaf will be dry.
- Remove the loaf from the oven. After a few minutes remove the loaf from the pan and place it on a cooling rack to cool completely.
- Once the loaf has cooled, I like to decorate it with a tahini drizzle and cacao nibs. If the tahini isn't smooth enough to drizzle, try heating it slightly in the microwave. Stir and then drizzle.
- Store in an airtight container. Enjoy! 🙂
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