1. Preheat oven to 350F and prepare a loaf pan with either parchment paper or nonstick spray.
3. Stir in almond flour, baking soda, cinnamon, and salt until completely combined.
5. Bake for 45-50 minutes or until toothpick comes out clean. Store on counter for up to 5 days or freeze.
- Category: gluten-free, dessert, dairy-free
Keywords: paleo tahini chocolate chip banana bread