Sesame Banana Bread
an easy, healthy-ish banana bread
Anything in a loaf pan, to me, screams comfort and I really love banana bread. But I really don’t feel great after eating most of them. This banana bread has all the flavor and comfort of a tahini infused one I used to make but half the flour and no refined sugar. The almond flour makes it insanely moist and it keeps for days.
Ingredients:
1 cup unbleached all purpose flour
1 cup almond flour
1 teaspoon cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
4 very ripe bananas, peeled
2 eggs
⅓ cup coconut oil (or butter), soft or melted
⅓ cup tahini
¼ cup maple syrup
1 tablespoon toasted sesame oil
1 tablespoon sesame seeds (white, black or a mix)
Here’s How:
Heat the oven to 350 degrees.
If your loaf pan isn't non-stick, rub some coconut oil on it.
Combine the flour, almond flour, cinnamon, baking powder, baking soda and salt in a bowl and stir to combine.
In a separate large mixing bowl, mash the bananas with a fork. Add the eggs, coconut oil, tahini, maple syrup and sesame oil and stir well to combine.
Add the dry ingredients to the wet and mix until just combined.
Pour the batter into the loaf pan and transfer to oven.
Bake for 50-60 minutes until a skewer or cake tester comes out clean.
Let cool in the pan.