Chocolate Tahini Banana Bread

In a slight deviation from our beloved #ToastTuesdays, I give you: the banana bread of all banana breads. No nuts, no chunks, just heavenly streams of tahini chocolate goodness so rich and decadent, Aphrodite herself would come down from the heavens to woo us all with its greatness. This bread is dense, chocolatey, warm and satiating. The tahini adds a nuttiness that is makes this feel just a bit more elevated than your average banana bread, but it still hits the spot. Mama J would be proud.

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Chocolate Tahini Swirl Banana Bread

Wet

1/2 c butter, room temperature
2 eggs
1 tsp vanilla
1 cup mashed very ripe bananas
1/4 c milk

Dry

1 c gluten free flour
1 c oat flour
3/4 c sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt

Chocolate Tahini Swirl

1/2 c tahini
1 6 oz bar chocolate, melted
1 T coconut oil

First, mix all dry ingredients in a large bowl. Stir well to combine. Next, in a standing mixer or large bowl, cream together all wet ingredients. Slowly add dry mix into wet, mixing well between each addition. Grease a bread pan with coconut oil or butter, and add batter to pan.

Next, make the chocolate tahini mixture. Over a double broiler, or using a metal bowl over a boiling pot of hot water, melt chocolate and coconut oil together. Pour the mix into a bowl and add tahini. Stir until completely smooth. To make the swirl, use a teaspoon at a time of chocolate and drizzle from one end to the other, alternating which end you start with. I used about 1/2 the chocolate mixture and saved the rest.

Bake at 350 for about 40 minutes.