Paleo Chocolate Chunk Tahini Banan Bread

Paleo Chocolate Chunk Tahini Banana Bread made with vegan, gluten-free and refined sugar-free ingredients. Naturally sweetened with banana and maple syrup + no oil!

  • Prep Time: 5 mins
  • Cook Time: 45 mins
  • Total Time: 8 slices

Yield: 8 slices 1x


  • 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!)


  1. Preheat the oven to 350 degrees and line a bread dish with parchment paper or grease with coconut oil 
  2. Mix together the flax egg and set aside
  3. Add the banana, tahini, maple syrup, vanilla, hazelnut milk and flax egg into a large bowl and mix well
  4. Add in the almond flour, ground flaxseed, baking powder and cinnamon and mix again
  5. Fold in dark chocolate chunks and add to bread dish
  6. Bake in oven for 45-55 minutes (or until toothpick comes out clean!)
  7. 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.

  • Author: Rachel