Whole-food, plant-based recipes that support longevity, radiant health, and vibrant living—
curated by Dvora Citron, RN MS, NBC-HWC.

www.slant2plants.com

Chocolate Tahini Banana Loaf

Recipe Description

Deeply chocolatey, subtly nutty, and not too sweet.
This Chocolate Tahini Banana Loaf is a whole-food, plant-forward twist on a classic — made with ripe bananas, tahini, whole grains, and rich cocoa for a loaf that feels both nourishing and indulgent.

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Prep: 20 min · Bake: 50 min · 10 slices

Ingredients

Ingredients

Wet 

• 2 large very ripe bananas, mashed (about ¾ cup)
•  ⅓ cup tahini, well-stirred and pourable
• 2 tablespoons vegetable oil (I substituted with 3 tablespoons black coffee) 
• 3 tablespoons JUST Egg 
•  ⅓ cup maple syrup
• 1 teaspoon vanilla extract

Dry 

• ½ cup whole-grain flour
  (whole wheat pastry, sprouted wheat, or oat flour all work well-I used buckwheat flour) 
•  ⅓ cup unsweetened cocoa powder (for deep chocolate flavor) 
• ¼ teaspoon fine sea salt 
• ½ teaspoon baking soda
• ½ teaspoon baking powder 

Fold-ins & Topping 

• ½ cup dairy-free dark chocolate chips (optional but lovely) 
• 1–2 teaspoons sesame seeds (I used a combination of black and white sesame seeds). 

Instructions

1. Preheat oven to 325°F. Line a loaf pan with parchment (I did not use parchment—I greased pan with neutral oil).
2. In a large bowl, mash bananas until mostly smooth. Whisk in the tahini, JUST Egg, coffee, maple syrup and vanilla until glossy and cohesive.
3. In a separate bowl, whisk together flour, cocoa powder, baking soda, baking powder and salt.
4. Fold dry ingredients into wet until just combined. Batter will be thick but spoonable. Fold in chocolate chips, if using.
5. Spoon batter into the prepared pan, smooth the top, and sprinkle with sesame seeds.
6. Bake 45–50 minutes, until set and a tester comes out mostly clean.
7. Cool completely in the pan. For best flavor and texture, wrap and rest overnight before slicing.

Notes

⭐ Dvora’s Notes

This is the kind of recipe I reach for when I want something cozy and chocolatey — but still aligned with how I choose to nourish myself. Tahini brings a beautiful depth and richness, bananas add natural sweetness, and the cocoa makes it feel like a treat without tipping into “too much.” It’s a reminder that plant-forward baking doesn’t have to be all-or-nothing — it can be deeply satisfying, intentional, and joyful.

⭐  Nutrition Notes

• 🌱 Fiber-rich from bananas, whole grains, and cocoa to support digestion and fullness

• 🌱 Plant-based iron & minerals from tahini and cocoa

• 🌱 Antioxidants from unsweetened cocoa to support cellular health

• 🌱 Lower in oil, higher in nutrient-dense plant fats

⭐ Storage

• Room temp, airtight: up to 5 days 
• Freezer: up to 3 months

⭐ Source

Inspired by Nigella: https://www.nigella.com/recipes/chocolate-tahini-banana-bread