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Chocolate Tahini Banana Bread

This banana bread is a must try! It can easily be made vegan/dairy free by switching the type of milk and using an egg replacement. This cake is also on the slightly healthier side, using maple syrup instead of refined sugars and is great for using up those overripe bananas!

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  1. Line your loaf tin - to make this more "zero waste", grease with butter and sprinkle some flour over the tin.

  2. Preheat the oven to 160oC (fan).

  3. Combine the coffee with the hot water and set aside.

  4. In a large bowl, mash the bananas until smooth or blend to make lump free.

  5. Add your milk, oil, syrup, tahini, melted chocolate, egg/egg replacement & coffee mixture.

  6. Whisk well until all combined.

  7. Sift in the cacao powder, flour, salt, baking powder and bicarb. Fold with a spatula until just combined. Do not over mix.

  8. Add to the tin and if using, sprinkle some sesame seeds over the top.

  9. Bake for 50-60 minutes.

  10. Once baked check with a cocktail stick or knife to test if the centre of the cook is cooked. It should come out clean, if not keep baking.

  11. Leave to cool in the tin, then serve!

Recipe and photography by: @eatsbyellaa on instagram

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