Tahini Chocolate Swirl Banana Bread

GF, DF & Refined Sugar Free

RECIPE

Ingredients

Serves 8

160g plain GF flour

1 teaspoon ground cinnamon

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1/2 cup raw honey

1/2 cup coconut oil, melted

2 large eggs

1/2 cup coconut yogurt

(⅓ cup) + 1 tablespoon unsalted tahini, divided

1 teaspoon vanilla extract

2 overripe bananas, mashed

100g dark chocolate, chopped

Method

Preheat oven to 180ºC. Lightly spray the inside of a 9x5” loaf pan with olive oil and set aside.

In a large bowl, whisk dry ingredients together – flour, cinnamon, baking powder, baking soda and salt. Set aside.

In another large bowl, whisk together the honey and coconut oil. Add in one egg at a time, whisking each one before adding the next.

Add in coconut yogurt, 1/3 cup tahini and vanilla extract. Whisk until smooth. Add in mashed bananas and mix well.

Pour wet ingredients into the dry ingredients and fold the mixture with a spatula. Add in chocolate chunks and continue to fold until the mixture is completely combined. Be careful not to overmix.

Pour the batter into the prepared loaf tin and smooth over the top layer. Place dollops of leftover tahini on top of the batter. Using a skewer or the tip of a knife, swirl the tahini across the top layer of the mixture. Take note not to over swirl, as this leads to a muddy top.

Bake for 60 minutes or until a skewer inserted into the centre comes out clean. Place foil over the loaf if the banana bread is browning too much.

Remove from the oven to cool in the loaf tin. After 10 minutes, remove from the loaf tin and place on a wire rack to cool for another 20 minutes.

Slice bread and serve with coconut yogurt, chocolate chunks or tahini.