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  • Chocolate Tahini Banana Bread

    Chocolate Tahini Banana Bread

    Chocolate Tahini Banana Bread with Soom Chocolate Sweet Tahini Halva Spread

    by Fran Allen (@hello.franallen)

    I love this combination and can’t get enough of this bread. The sweet bananas mix perfectly with the rich chocolate tahini. My husband loves banana bread and this one has been a real hit in our house. The tahini adds some good quality fats, calcium, iron and magnesium as well as a great chocolate flavour. I make  this simple banana bread on the weekends to have with my morning coffee and Sunday paper, filling the house with a heavenly scent and cozy vibes.


    ½ cup rolled oats

    3-4 ripe bananas ( approx 500g)

    ⅓ cup coconut oil melted

    ⅓ almond or non dairy milk

    ¼  cup coconut sugar

    1 Tbsp Molasses

    1 Tbsp Apple Cider Vinegar

    1 Tbsp Vanilla

    1.5 Cups whole wheat flour

    1 tsp baking soda

    1 tsp baking powder

    ½ tsp salt

    3 Tbsp Soom Chocolate Tahini

    1 tsp flaked sea salt


    1. Preheat the oven to 350*F
    2. Add the oats to your blender or food processor, blend until they break down into a rough flour. Remove from blender and set aside in a large bowl.
    3. Add the bananas, coconut oil, non-dairy milk, coconut sugar, molasses, apple cider vinegar and vanilla into the blender. Blend until smooth.
    4. To the bowl of ‘oat flour’ add the whole wheat flour, baking soda, baking powder and salt. Stir to make sure everything is evenly combined.
    5. Add wet ingredients to dry and combine thoroughly. Transfer batter to a 9” x 5” loaf pan. Make sure to grease the pan with a small amount of coconut oil before transferring.
    6. Add Tahini to the batter in 1 tbsp dollops. Take a clean knife, skewer, or chop stick and marble the tahini into the batter. Once fully marbled, sprinkle the flaked salt on top.
    7. Bake in preheated oven for 1 hour or until a skewer or paring knife poked into the center comes out clean. Let cool for 20 minutes and enjoy.
    8. This loaf lasts for 1 week stored in and airtight container in the fridge


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