Last week, I got a new countertop oven from Wolf Gourmet and it couldn’t have come at a better time because currently, our apartment oven is on it’s last leg. That’s not really a good thing for someone who uses that appliance every single day.
Even worse for someone who has ripe bananas waiting to be used and wants to make a new tahini banana bread recipe. So to say the oven arrived at a perfect time would be an understatement.
Wolf Gourmet sent me their countertop oven to try out and I am completely obsessed with every single thing about it. Not only does it reduce cooking time by up to twenty-five percent (which it did with this banana bread), it also can be used for roasting, warming, broiling, baking, toasting and more.
My wheels have been turning on all of the things I plan on making in here, including my first ever whole chicken! I’m going to take that on next week! I also love it because it is big enough to even fit a 9 x 13 pan, and so I’m completely able to use this for all of my baking.
It gets really hot in the summer time and since I don’t have central AC, I really appreciate not having to turn on the entire oven and can instead just heat up this countertop oven. Plus, this only took 5 minutes to get to a preheat of 350F – impressive as heck!
If you have any questions on it, feel free to reach out. I’m teaching myself all about it and am so excited for all of the things I can make in it…starting with tahini chocolate chip banana bread.
It turned out incredibly moist, completely evenly cooked, and probably one of the best paleo banana breads I’ve ever made.
QUESTION: If you had one of these ovens, what would be the first thing you would bake, roast, toast, or make in it??
Preheat oven to 350F and prepare a loaf pan with either parchment paper or nonstick spray.
Stir in almond flour, baking soda, cinnamon, and salt until completely combined.
Fold in chocolate chips.
Store on counter for up to 5 days or freeze.
Keywords: paleo tahini chocolate chip banana bread