• Nikki Vergakes


The other day, I had some bananas turn a bit too brown. I told Trevor I would make some banana bread, and he would "believe it when he sees it." I guess people in this house aren't one to keep to their food promises, but not I!

Because he SAW the banana bread, and now, so can you....

Writing about this is making is reminisce on the day that I baked this. A few weekends ago, I had to work a day-long event on a Saturday. The next Sunday, I slept in 'til 11 AM and ordered By Chloe on GrubHub for breakfast. I NEVER order breakfast to my house - not saying that's a bad thing, but it shows how I tired I was. Leaving my apartment wasn't an option.

I rested up the rest of the day, and went to a "bagel 101" class at Rebelle Artisan Bagels. If you're in the area, I highly recommend this bagel class and their bagels in general. I then went home and baked this bread. Basically, I reclaimed my Sunday after working until 1AM with a day of relaxing and baking. And yes.... this class I took means I will be attempting home made bagels soon!

This recipe came together from various circumstances that can only be described as happy accidents. The brown bananas being met with a challenge from Trevor was one situation, and another was how I happened upon this Tcho salted caramel chocolate. I went to pick up Trevor in Newport after getting his new car. He had some final paperwork to fill out, so I went across the street to Wal Mart for a snack, and I got two bars. I knew chopping up the second chocolate bar would be perfect to top this bread!

This banana bread is nourishing, crunchy, salty and sweet... and most importantly MOIST! The wet ingredients and the bananas did a great job of keeping the dryness out.

Let's make some banana bread!


You'll need

  • 2 bananas + 1/2 for topping

  • 2 eggs

  • 1/4 cup tahini

  • 1/4 cup almond butter, 1/2 to mix in, 1/2 to top

  • 2 tablespoons coconut sugar

  • 2 cups almond flour

  • 1/4 cup cocoa powder

  • 3 teaspoon baking powder

  • 1/2 teaspoon sea salt

  • 1 Tcho salted caramel bar, in chunks


  • Preheat oven to 350F.

  • In a large bowl, mash the bananas. I froze mine so I had to microwave them!

  • Whisk in the eggs, half of the almond butter, tahini and coconut sugar.

  • Add the almond flour, cocoa powder, baking powder, and sea salt to the wet ingredients and whisk until it’s combined.

  • Line a bread pan with parchment paper

  • Pour the batter into the lined bread pan

  • Mix in 1/2 of the chocolate bar

  • Optional but necessary - drizzle with 1/8 cup of almond butter

  • Slice another half of a banana and lay the slices on top

  • Place the rest of the chocolate chunks on top

  • Bake for 40 minutes and allow to cool before slicing

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