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Gluten-Free Salted Tahini Chocolate Chip Banana Bread

If you love banana bread but want something a little more exciting than the classic, this Gluten-Free Salted Tahini Chocolate Chip Banana Bread is about to become your new obsession! Made with ripe bananas, creamy tahini, oat flour, almond flour, Greek yogurt, and dark chocolate chips, this healthier banana bread is incredibly moist, soft, and packed with flavor.
Prep Time 15 minutes
Cook Time 55 minutes
Servings 9

Ingredients

  • 3 very ripe bananas mashed (about 1¼ cups)
  • 2 large eggs
  • ½ cup plain Greek yogurt or dairy-free Greek-style yogurt
  • ½ cup creamy tahini well-stirred
  • ⅓ cup pure maple syrup
  • 1 tsp vanilla extract
  • 1¾ cups gluten-free oat flour
  • ¼ cup almond flour
  • 2 tbsp ground flaxseed
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp sea salt
  • ½ tsp cinnamon
  • ½ cup mini dark chocolate chips
  • Flaky sea salt for topping
  • 1 tbsp tahini for optional swirl

Instructions

  • Preheat oven to 350°F and line a 9×5-inch loaf pan with parchment paper.
  • In a large bowl, mash bananas. Whisk in eggs, Greek yogurt, tahini, maple syrup, and vanilla until smooth.
  • Add oat flour, almond flour, flaxseed, baking powder, baking soda, salt, and cinnamon. Mix until just combined.
  • Fold in chocolate chips, reserving a few for topping.
  • Transfer batter to the prepared loaf pan. Sprinkle with remaining chocolate chips and optionally swirl 1 tbsp tahini over the top.
  • Bake for 55–60 minutes, or until a toothpick inserted into the center comes out without wet batter. Tent with foil if the top browns too quickly.
  • Allow bread to cool completely before slicing. Finish with flaky sea salt and enjoy!

Notes

Approximate Macros Per Slice (9 Slices)
Calories: ~300 kcal
Protein: ~8 g
Carbohydrates: ~36 g
Fat: ~16 g
Fiber: ~5 g
Macros are estimates using nonfat Greek yogurt and dark chocolate chips. Optional tahini swirl is not included.