This grain-free paleo loaf is the bomb! I mean, banana bread + tahini + chai spices = LIFE if you ask me!
Seriously though, who doesn't love a warm slice of deliciousness that also happens to be packed with fibre, healthy fats and protein?!? After posting my original banana bread recipe using Otto’s Naturals cassava flour (check it out here — it's seriously awesome!), I thought it would be fun to play around with some new flavours. This version has been modified and taste-tested numerous times. It's so moist and delicious that you'll barely believe it contains no dairy, grains, or added sugar.
Side note: I have also provided an almond flour-based version for people who prefer lower-carb flour options.
Ingredients for one loaf:
Note: Please don't get intimidated by the ingredient list. This banana bread is super simple to make, but the list is long because of all the wonderful, healthy chai spices!
1/3 cup avocado oil or melted coconut oil, plus additional for preparing pan
1/2 cup Lakanto monkfruit Golden (or Swerve sugar-free Brown or coconut sugar)
2 pasture-raised eggs
1/3 cup tahini
2 tsp pure vanilla extract
1 1/2 tsp apple cider vinegar
4 ripe bananas, mashed
1 cup Otto’s Naturals cassava flour
2/3 cup almond flour
1/3 cup arrowroot flour
1/3 cup Further Food collagen peptides (optional)
1 tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
3/4 tsp ground cardamom
3/4 tsp ground allspice
1/4 tsp sea salt
1/4 tsp ground cloves
pinch black pepper
optional 1 cup chopped walnuts
Note: This can also be made without cassava flour. Increase the almond flour to 1 1/2 cups and add 2 Tbsp coconut flour. The rest of the ingredients remain the same.
Preheat oven to 350F and grease an 8.5 x 4.5" standard loaf pan.
In a large bowl, cream together sweetener and oil. Add eggs, tahini, vanilla, apple cider vinegar, and mashed banana and blend well.
In a separate bowl, mix together cassava flour, almond flour, arrowroot flour, collagen (optional), baking soda, and spices. Add to wet ingredients and stir until just combined. Fold in walnuts if using.
Scrape the batter into prepared loaf pan. Bake for 45 to 50 minutes, or until toothpick inserted into middle of cake comes out clean.
Cool in pan for 10 minutes, then remove to wire rack to finish cooling.
Tahini Chai Banana bread can be stored in an airtight container at room temperature for 3 days, in the fridge for a week, or the freezer for up to 2 months.