It has been awhile since we shared a brand new loaf of BANANA BREAD here on the blog.
My main b, the original eats here on the blog and by far my most favorite recipe to bake, photograph and EAT.
I’m extra excited to share this new banana bread recipe with you guys because we are using some new ingredients in this loaf and this recipe is paleo, gluten-free, dairy-free and it is entirely plant-based. Usually paleo and plant-based recipes aren’t the most common, especially when it comes to baking since the consistency can be off, but not in this banana bread!
This Paleo Chocolate Chunk Tahini Banana Bread is naturally sweetened from banana and maple syrup. The dark chocolate is even refined sugar free (more on that in the recipe!). I use flax egg instead of pasture-raised eggs (but you can sub egg if you prefer) and use almond flour and ground flaxseed for an extra boost of healthy fats and protein.
But let’s get to my favorite part of the recipe, shall we? I used a new nut milk in this recipe that I haven’t baked with before – Elmhurst®. You may have seen Elmhurst in its classic-looking milk carton in the grocery store back in the day. Well, they’ve been reborn as an exclusively plant-based company and now make a variety of delicious plant milk options ranging from almond, oat, hazelnut, brown rice and even peanut milk! And the best part? The ingredients in their milks are the simplest I have ever seen. I personally love using their unsweetened varieties: almond and hazelnut (which we use today) and the only ingredients are filtered water and nuts. SAY WHAT? Just as clean and simple as if you made it at home! No stabilizers or gums, NADA.
Elmhurst uses a unique HydroRelease™ technique, that allows them to produce non-dairy milk that contains the nutrition of the whole nuts in a creamy emulsion. And let me tell you – their milk is CREAMY!
My favorite part about Elmhurst is that their founder, Henry, used to work in the dairy industry as a part of a family involved in the packaging of milk. He noticed that the dairy milk consumption was declining and plant-based was thriving. So, at 80 years old he bodly made the decision to switch gears.
You can find Elmhurst products in stores (see this store locator), but the surest way to get them is also from their website. Plus it’ll be shipped right to your door!
I’ll stop gushing all about their plant milks now and let you get to the banana bread recipe, but I am so excited to be sharing this recipe with you and a new brand for you guys to try!
Don’t forget to tag me and Elmhurst on Instagram if you make this recipe. I cannot wait to hear what you think. And once you whip up this loaf, here are a few of my other favorite banana breads: Paleo Blueberry Banana Bread, Paleo Nut-free Chocolate Chip Banana Bread and Vegan Chocolate Chip PB Banana Bread.
- 1 1/2 cup mashed banana
- 1/3 cup creamy tahini
- 1/3 cup maple syrup
- 1 flax egg (1 tablespoon ground flax + 3 tablespoons water)
- 1 teaspoon vanilla extract
- 1/3 cup Elmhurst Unsweetened Hazelnut Milk (or any of their delicious plant milks!)
- 1 3/4 cup almond flour
- 1/2 cup ground flaxseed
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 cup dark chocolate, chopped (I used this Hazelnut Butter one!)
- Preheat the oven to 350 degrees and line a bread dish with parchment paper or grease with coconut oil
- Mix together the flax egg and set aside
- Add the banana, tahini, maple syrup, vanilla, hazelnut milk and flax egg into a large bowl and mix well
- Add in the almond flour, ground flaxseed, baking powder and cinnamon and mix again
- Fold in dark chocolate chunks and add to bread dish
- Bake in oven for 45-55 minutes (or until toothpick comes out clean!)
- Allow the bread to cool for a few minutes then slice and enjoy
Store out counter, sealed for 3 days or in the fridge for up to 5! Or you can freeze for up to 2 months.
Thank you Elmhurst for sponsoring this post! It means so much to me to work with brands I love and believe in here on the blog!