Gluten-free Tahini Banana Bread

-1 Preheat the oven to 350 F
-1 In a large bowl, whisk together the eggs, mashed bananas, maple syrup, coconut sugar, tahini, oil and vanilla extract until smooth. 
-1 Add in the almond flour, cassava flour, baking powder, baking soda, cinnamon and salt and mix until well combined.
-1 Line a 9 x 5 loaf pan with parchment paper and pour the batter into the pan. Sprinkle the top of the loaf with the sesame seeds and chocolate chips. 
-1 Bake for 40-45 minutes, until the top of the bread if firm to touch and a toothpick comes out clean. 
-1 Let cool for 10-15 minutes, slice and enjoy! Leftovers can be stored at room temperature for 2-3 days, or refrigerated for up to a week.