Naturally sweetened with ripe bananas and maple syrup, this moist banana bread combines nutty tahini, warm cinnamon, and dark chocolate chips. Made with protein- and fiber-rich ingredients, it’s perfect for breakfast, snacking, or meal prep.
MAKES
8 SERVINGS
QUICK RECIPE OVERVIEW
Why you’ll love it
A satisfying, make-ahead banana bread made with wholesome ingredients, added protein, and fiber-rich seeds. It's naturally gluten-free when prepared with certified gluten-free ingredients and makes a delicious grab-and-go breakfast or snack.
What Makes It So Flavorful?
Ripe bananas provide natural sweetness and moisture, while tahini adds a subtle toasted, nutty richness. Warm cinnamon, dark chocolate chips, and crunchy walnuts bring together a delicious balance of flavors and textures.
Banana Bread
MOIST · NUTTY · NATURALLY SWEET
8 SLICES | PREP 15 MINUTES | BAKE 50-55 MINUTES
Ingredients:
Wet Ingredients
3 medium ripe bananas, mashed (about 1¼ cups)
3 large eggs
2 tablespoons tahini
3 tablespoons milk of choice
¼ cup pure maple syrup
1 teaspoon pure vanilla extract
Dry Ingredients
2 cups finely ground blanched almond flour
½ cup oat flour
½ cup ground flaxseed meal
1 tablespoon hemp hearts
2 tablespoons plain or vanilla protein powder
2 tablespoons unflavored collagen peptides
1 teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon fine sea salt
Add-Ins & Topping
½ cup dark chocolate chips ( 70% cacao)
¼ cup chopped raw walnuts, for topping
Method:
Preheat oven to 350°F. Line a 9 × 5-inch loaf pan with parchment paper.
Mix wet ingredients. Mash bananas in a large bowl. Whisk in eggs, tahini, milk, maple syrup, and vanilla.
Mix dry ingredients. In a separate bowl, combine almond flour, oat flour, flaxseed, hemp hearts, protein powder, collagen, cinnamon, baking soda, and salt.
Gently stir dry ingredients into wet ingredients until just combined. Fold in chocolate chips.
Spread batter evenly into the loaf pan and sprinkle with chopped walnuts.
Bake for 50–55 minutes, until the center is set and a toothpick comes out mostly clean. Cover loosely with foil if browning too quickly.
Cool in the pan for 15–20 minutes, then transfer to a wire rack to cool completely before slicing.
Recipe Notes
Baking Tips: Use very ripe bananas (about 1¼ cups mashed) for natural sweetness and moisture. Cover loosely with foil if the top browns too quickly.
Texture Tips: Stir tahini well before measuring. Add 1 tablespoon milk if the protein powder makes the batter too thick. Cool completely for cleaner slices.
Meal Prep & Storage: Bake ahead, cool completely, and slice into individual portions. Refrigerate in an airtight container for up to 5 days or freeze slices separated by parchment paper for up to 3 months.
Serving Ideas: Enjoy slightly warmed with Greek yogurt, almond butter, or your favorite nut butter for an easy breakfast or satisfying snack.
