Date-Sweetened Sesame Chocolate Chunk Banana Bread
This has been our go-to banana bread recipe lately. It feels like such an indulgent treat, when in reality it’s loaded with nutrients + has no added sugar which means I feel good giving it to Leena too.
The spice blend adds such a warming note and the chocolate is beyond decadent.
Pro-tip: Freeze individual slices flat on a sheet pan and then transfer to a storage bag for the perfect banana bread stash.
Date-Sweetened Sesame Chocolate Chunk Banana Bread
Makes 1 loaf
Ingredients:
8 large, pitted Medjool dates (soak in water for 15 minutes, then drain if on the harder side)
3 ripe medium bananas
3 large eggs
1/2 cup extra-virgin olive oil
1/4 cup runny tahini
1 Tbs. vanilla extract
—
3/4 cup buckwheat flour
1 cup organic almond flour
3 ounces dark chocolate, coarsely chopped (unsweetened for no-added sugar, or 80%)
3/4 cup chopped walnuts
1 1/2 tsp. cinnamon (or I use this spice blend)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
—
1 Tbs. sesame seeds, for topping (optional)
Directions:
Preheat oven to 350 degrees F. Grease inside of a standard loaf pan with olive oil and link with a piece of parchment paper. (Or use a silicone pan like this one, which is what I do.)
Add dates and banana to a blender and pulse until dates are fully broken down (a few specks are fine)
Add eggs, olive oil, tahini and vanilla - blend until smooth and incorporated
In a large bowl - combine buckwheat flour, almond flour, chocolate, walnuts, cinnamon, baking powder, baking soda, and sea salt.
Stir in the wet mixture until well incorporated and transfer to prepared loaf pan.
Sprinkle with sesame seeds if desired.
Bake for 55-60 minutes until a toothpick inserted into the center comes out clean.
Let cook in the pan for 15 minutes, then transfer to a wire rack. Wait at least 1 hour to cut into the bread to ensure the center sets.
Store in the fridge for 3-4 days or freeze in slices for up to 3 months.
Adapted from Cannelle et Vanille BAKES SIMPLE
