Description
Nutty, sweet, and flavorful this tahini banana bread is heavenly! Swirls of black tahini add a rich flavor and a striking color that’s irresistible.
Ingredients
Scale
For the bread:
- 3 Bananas
- 1/2 cup Coconut oil, melted
- 1/4 cup Maple syrup
- 2 Bob’s Red Mill egg replacer eggs*
- 1 tsp. Vanilla extract
- 3/4 cup Almond flour
- 1 cup. Flour or gluten-free flour
- 1/4 cup coconut sugar
- 2 Tbsp. Tahini
- 1 1/2 tsp Baking soda
- 1/2 tsp. Salt
For tahini swirl:
- 2 Tbsp. Black tahini
- 1 Tbsp. Coconut oil, melted
- 1 Tbsp. Tahini
- 2 Tbsp. Maple syrup
Topping:
- 2 Tbsp. Black sesame seeds for sprinkling
Instructions
- Preheat oven to 350 degrees.
- Combine 2 Tbsp egg replacer with 4 Tbsp. water and set aside for 5 minutes.
- Mash bananas with a fork, add melted coconut oil, maple syrup, vanilla, tahini, and coconut sugar.
- Add in flour, almond flour, salt, and baking soda.
- Transfer batter to a lightly greased cast iron pan*
- In a separate bowl combine the ingredients for the tahini swirl: black tahini, melted coconut oil, tahini, maple syrup, and stir.
- Drop spoonfuls of the tahini mixture over the bread batter. Then using a knife, cut into the tahini and drag it through the batter to create a swirl effect.
- Sprinkle with black sesame seeds and place the bread into the oven.
- Bake for 40 minutes or until a toothpick comes out clean.
- Allow the bread to cool completely before slicing and serving.
Notes
* If you don’t have an egg replacer, you can use ground flaxseeds. Mix 2 Tbsp. ground flaxseeds with 4 Tbsp water and set aside until thick, about 5 minutes.
*If you don’t have a cast-iron fee free to bake in a standard loaf pan. Bake for an additional 5 minutes or until a toothpick comes out clean.
Nutrition
- Serving Size: 8
- Calories: 280
- Carbohydrates: 47
- Fiber: 2
- Protein: 3
Keywords: banana bread, tahini, black tahini, healthy breakfast, easy breads