Putzel Kitchen

Tahini Banana Bread

Gluten-free, refined sugar-free and dairy-free, but not flavor free at all. This is a delicious, healthy, guilt-free version of banana bread that is full of protein and melts in your mouth like cake.

Tahini Banana Bread

Gluten-free, refined sugar-free and dairy-free, but not flavor free at all. This is a delicious, healthy, guilt-free version of banana bread that is full of protein and melts in your mouth like cake.
Cook Time
35 minutes
Total Time
35 minutes

Ingredients

Yield: 6 servings
  • 2 ripe bananas, mashed (plus extra whole banana to decorate the top)
  • 1/2 cup tahini
  • 3 large eggs
  • 3 tablespoons date syrup or honey
  • 1 teaspoon vanilla
  • 1 1/2 cups finely ground almond flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • white sesame seeds for garnish

Instructions

Step 1

Pre-heat oven to 350F.

Step 2

Whisk together mashed bananas, tahini, eggs, date syrup or honey, and vanilla in a large mixing bowl. Add almond flour, baking powder and salt and mix until combined.

Step 3

Spray cast iron skillet or grease a round heavy baking dish. Spread mixture into skillet/dish and decorate with sliced bananas and sesame seeds. (I even drizzled some extra date syrup.)

Step 4

Bake 25-30 minutes. Test doneness by inserting with a toothpick in the middle

Notes

Cover and store in refrigerator for up to 4 days.


Recipe by @seedandmill

Inspired by and repost from @thekitchensinkblog

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The original recipe calls to be baked in a cast iron skillet, but I used my Le Creuset round stoneware casserole dish and worked out perfectly.

 

 

 

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