Chocolate Tahini Banana Bread! Gluten Free!

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by Karen Swan

This is a rich loaf, and definitely more bread than cake.  I’ve added a couple of extra mashed narnies to this recipe than I used in the loaf pictured.  It turned out a little dry, but I think that mashing in an extra banana or two should help that a great deal.

This is wonderful served warm and drizzled with extra tahini and honey.  It freezes well.


1/2 cup cocoa powder

1.5 cups gluten free plain flour

1.5 tsp baking powder

1/2 tsp baking soda

1 T psyllium husks

1/4 cup + 2 T tahini

1/2 cup + 2 T agave or honey

2 eggs

2 tsp vanilla extract

1 cup milk – I used a Quinoa/Amaranth milk, but you could use any ‘milk’ here you like, or yoghurt.

2 mashed bananas

1/3 cup choc chips


Line a loaf pan with baking paper.

Pre heat the oven to 180 degrees.

Stir the psyllium husks into the milk and allow to sit as you prepare the rest of the ingredients

Sift the cocoa, baking powder & soda with a pinch of salt.

In a separate bowl, combine the eggs, tahini, honey or agave, vanilla, mashed banana and milk.

Fold the wet into the dry and gently fold to combine.

Pour into the baking tray and cook, uncovered for 20  minutes.

Then, cover with foil and continue to cook for another 40-45 minutes or until a skewer inserted comes out clean.

Allow to cool before slicing.



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Recipe adapted from here


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