Tahini Banana Bread
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
10
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Calories
292 kcal
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Course
Breakfast, Baked Goods
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Cuisine
American
Tahini Banana Bread
Description
Tahini Banana Bread uses a combination of oat and almond flours as the base, which provides a denser, moist crumb compared to traditional wheat breads. Tahini is mixed into the wet ingredients alongside mashed bananas, maple syrup, almond milk, eggs, and vanilla, contributing an earthy, nutty undertone that balances the sweetness of the banana and syrup. The addition of dark chocolate chunks folded into the batter adds richness and slight bitterness, complemented by banana halves, chopped chocolate, and sesame seeds arranged on top before baking.
Baked at 350°F for about an hour, the bread is tested for doneness with a toothpick, and partial cleanliness is acceptable since it continues cooking as it cools. The result is a loaf with a moist texture and a mild, nutty sweetness that pairs well with tea or coffee and can serve as a nourishing snack or breakfast slice.
Ingredients
- 1 cup oat flour
- 1 cup almond flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt sea salt
- ½ cup tahini well-stirred
- ½ cup maple syrup
- ½ cup almond milk unsweetened
- ½ cup banana not overly ripe, sliced in half for topping, mashed ripe; plus 1 additional banana
- 2 large egg
- 1 teaspoon vanilla extract pure
- ⅓ cup dark chocolate plus more for topping, chopped
- sesame seeds for topping
Instructions
- Preheat oven to 350°F and line a loaf pan with parchment or spray with cooking spray.
- In a large mixing bowl, mix together the almond flour, oat flour, baking powder, baking soda and salt.
- In a separate mixing bowl, whisk together the tahini, maple syrup, almond milk, eggs, vanilla extract and mashed banana.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in chocolate chunks.
- Pour the batter into prepared loaf pan. Top with banana halves and sprinkle on extra chocolate and sesame seeds.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out mostly clean. It’s okay if it doesn’t come out fully clean as the bread will continue to bake in pan. Check at 30-40 min and cover with tin foil to help the top from browning too much.
- Let the bread cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 292 kcal
% Daily Value*
| Serving | 1 slice | |
| Calories | 292kcal | 15% |
| Carbohydrates | 28g | 9% |
| Protein | 10g | 20% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 37mg | 12% |
| Sodium | 317mg | 13% |
| Potassium | 194mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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