This was the first time I tried making something with a “non-traditional” ingredient — tahini! And I also decided to not add any granulated sugar. So pleasantly surprised and happy with the result! This is a slightly sweeter, lighter banana bread than other banana breads I’ve posted.
Total time: 1 hour 10 mins.
Materials: 1 mixing bowl; measuring vessels; loaf pan. Missing materials or ingredients? Look here.
Ingredients (Substitutions):
- ⅓ cup coconut (or granulated) sugar
- ¼ cup (4 tbsp) oil
- 1 egg
- 4 browned medium-sized bananas
- 1 tsp vanilla
- ¼ cup (any) milk
- 1 ¼ cups oat (or almond) flour
- 1 ¼ cup all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- Optional: nuts or chocolate chips
- Optional: streusel topping of 1 tbsp butter, ¼ cup flour, ¼ cup brown sugar, handful of oats
Instructions:
- Preheat oven to 350˚F.
- In a mixing bowl, mix together the 3 tbsp tahini, ¼ cup maple syrup, and ½ cup milk. Then mix in the 2 eggs and vanilla.
- Mash the 3 bananas into the wet mixture using a spatula, fork, your hands, a processor, or by pre-mashing in the peels.
- In a measuring cup, measure the ½ cup almond flour and add it to the wet bowl. Then, in the same measuring cup, measure and mix together the ¾ cup all-purpose flour, ¾ cup oat flour, 1 tsp baking powder, and 1 tsp baking soda.
- Add the flour mixture to the wet ingredients. Add any nuts (I like walnuts) or chocolate chips as desired. Stir until just combined.
- Scoop into loaf pan. Bake at 350˚F for ~55 min, until the top is brown and cracked and the middle is cooked. Allow to cool before slicing.
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