This vegan chocolate tahini banana bread is easy to make. Moist, satisfying, and topped with chocolate chips, it is the perfect snack. You would never know it’s vegan!
Banana bread has always been a favorite in our household. After all, it is easy to make, and we seem to have bananas in various stages of ripening on our kitchen counter.
I say banana bread, but it is more like a cake! This recipe makes two loaves. They didn’t last long in our house! This vegan chocolate tahini banana bread is perfect for breakfast with coffee, with afternoon tea, or even for dessert. It’s your choice!
What inspired me to make this particular banana bread is an abundance of ripe and spotty bananas and a jar of organic black sesame butter. I purchased the Eden Foods black sesame butter and I love it! I tend to buy pantry items and figure out a use for them later. Having these items on hand was the perfect opportunity to create a recipe using these ingredients.
The black tahini gives it a slight nuttiness and depth of flavor. In case you haven’t baked or cooked with tahini before, it is ground sesame seed paste. If you cannot find black tahini, you can use regular tahini which is yellow in color. If you use regular tahini this bread will not be as dark.
Why whole wheat pastry flour and arrowroot powder?
I usually keep whole wheat pastry flour in the pantry, for use in baked goods and pancakes. It’s perfect for this vegan chocolate tahini bread. This 100% stone-ground whole wheat pastry flour has a lower protein content which is ideal for whole-grain baked goods like this banana bread. The wheat germ contributes to the nutrient density of this bread.
I added arrowroot powder for additional tenderness and softness to the flour. If you do not have it, you can use cornstarch, or you can omit it.
How to tell when the bread is done
Press the top of the bread gently and it should spring back when the bread is done. Another way of checking is to put a wooden toothpick into the middle of each loaf. If raw batter comes out with the toothpick, keep baking and check it every five minutes.
Remove the banana bread from the oven and let cool for 20 minutes on a rack before serving.
If you wish, you can simply freeze the second loaf. You can store this bread, wrapped well, at room temperature for three days. It can be refrigerated up to five days, or frozen for one month.
Find more dessert recipes here.
If you make this vegan chocolate tahini banana bread be sure to leave me a comment, rate this recipe, and tag me on Instagram.
Recipe adapted from the Easy Vegan Baking cookbook.
As an Amazon Associate, I earn from qualifying purchases.
Chocolate Tahini Banana Bread
- potato masher or large fork
- 2 cups whole wheat pastry flour or unbleached all-purpose flour
- 2 tablespoons arrowroot powder or cornstarch or omit
- 1 1/4 teaspoon baking powder
- 1 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup organic cane sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 4 very ripe medium bananas spotty are best
- 1/2 cup soy milk at room temperature or cashew milk
- 1/3 cup applesauce
- 7 oz cashew yogurt with 1 teaspoon lemon juice stirred in room temperature, or soy yogurt, or vegan sour cream
- 1/3 cup black sesame butter/tahini or regular tahini
- 1 teaspoon vanilla extract
- 1 1/2 cups semi-sweet dairy-free chocolate chips divided
- Preheat oven to 350 degrees F. Grease two 5×9 baking dishes with coconut oil or organic all-vegetable shortening.
- In a medium mixing bowl, whisk together the flour, arrowroot powder, baking powder, baking soda, salt, cane sugar. cinnamon, and nutmeg.
- In a large mixing bowl, mash the very ripe bananas with a large fork or potato masher. Add soy milk, applesauce, cashew yogurt with lemon juice stirred in, black sesame butter, and vanilla extract. Stir together well with a spatula.
- Add the flour mixture to the wet ingredients. Stir and fold the mixture until combined. Stir in 1 cup of chocolate chips.
- Pour the mixture into the 2 baking dishes. Top with additional 1/2 cup of chocolate chips
- Bake in two 9×5 inch loaf pans at 350 F for 50-60 minutes. Check at 50 minutes. Press the top of the bread gently and it should spring back when the bread is done. Also, insert a wooden toothpick into the middle of each bread. The bread is done when moist crumbs or no crumbs come out. If raw batter comes out with the toothpick, keep baking and checking for doneness every 5 minutes.
- Remove the banana bread from the oven and let cool for 20 minutes on a rack before serving. Approximately 16 slices from 2 loaves.