Salted Caramel Cashew Tahini Banana Bread

You guys.. I have no words. This bread is TO DIE FOR. I made it on a whim and was beyond happy with the results. The texture and the taste were beyond my expectations. There may be a lot of elements to this loaf, but it is WORTH IT.

This loaf comes together super quickly. I actually used a food processor to mix it all up, which makes for an easy clean-up, and even more painless. I have made this loaf multiple times and noticed the baking time does vary, so just keep a close eye on it! Feel. free to mix up the add-ins and have FUN!

Ingredients:

2 medium, ripe bananas

3 Eggs (Could try to sub flax eggs, but haven’t tested this!)

2 tsp baking powder

1/2 tsp apple cider vinegar

1/2 cup Coconut sugar

1/2 tsp sea salt

2 Tbsp vanilla

1/2 cup tahini

1/4 cup coconut flour

1/2 cup cashew butter

Add ins:

1/2 cup chopped walnuts

1/2 cup chopped chocolate/chocolate chips/cacao nibs

Cookie chunks (I used some Emmy’s Organics)

For salted caramel drizzle:
2 tbsp cashew butter

1 tbsp maple syrup

1/2 tsp sea salt

1 tbsp coconut oil

Instructions:

Preheat oven to 325F.

Add bananas to food processor and process until smooth. Then add eggs, vanilla, and coconut sugar. Process again, scraping down sides as needed.

Add the rest of the loaf ingredients to the processor and pulse until combined and there are no clumps.

Fold in the chocolate chips and walnuts, then pour into prepared loaf pan. I saved a few walnuts and chocolate chips to sprinkle on top and also ended up adding some coconut chips.

At this point, you can make the salted caramel and drizzle it on top before baking or wait until after.

Bake for 35-50 minutes. Time varies. When a toothpick entered into the center comes out clean, it is done!

Remove from the oven and let cool. I then drizzle the salted caramel on top. Enjoy!