Blender Tahini Banana Bread

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Paleo - Gluten Free - Dairy Free - Refined Sugar Free

I can’t even tell you how long banana bread has been on my list of things to make. I think I had actually developed a fear of them while I was on keto since they are pretty high in natural sugar/carbs and definitely capable of kicking you out of ketosis. Even though I’m currently not on a keto diet I think I’ve still been avoiding them, but no longer!

My banana bread craving has been calling and I’m answering dammit! I am however still with gluten free and dairy free dishes as I know for sure my body handles much better without and I find that sometimes bread lacking in all purpose flour are often missing in texture and fall apart easily and I thought the tahini would add a nice texture without over power the banana taste I’ve been craving.

It did just so! Subtle sesame and banana, this bread turned out so moist and the flavours went together just perfectly. I know some people are picky about not over mashing their bananas but I found putting it all in the blender worked perfectly for this bread and made it so quick and easy to clean up which is always a win in my books.

It took me a couple tries to get the consistency just right and a couple loaves were lost in the process, tragic, I know. The trick is to make sure it is fully cooked – and I found that this bread goes from pale and undercooked to super brown and super done quick! I kept my eye on it towards the last 15 minutes checking occasionally with a wood screwer to see if it would come out clean.

You also should make sure this bread is fully cooled before removing from the pan, nothing like watching your fresh baked goodies crumble out of pan in front of your eyes and sobbing as you pick up and eat the pieces.

This bread is perfect alone, with a little ghee, or as pictured with my Easy Persimmon Apple Butter.

Enjoy friends!

INGREDIENTS

2 Very Ripe Bananas

2 Cups Almond Flour

1/4 Organic Maple Syrup

1/3 Cup of Tahini

2 Eggs

1 Tsp Vanilla

1 Tsp Baking Soda

1/4 Tsp Fine Grey Sea Salt

1 Tsp Cinnamon

1/4 Nutmeg

Sesame Seeds for Topping

 

INSTRUCTIONS

Preheat over to 350 F and line or grease a loaf pan

Add all of the ingredients except the almond flour into a blender and bland on medium speed until combined

Add almond flour and mix until fully blended

Transfer mixture to loaf pan and sprinkle with sesame seeds

Bake on the middle rack for approx 45 minutes – 1 hour or when tester comes out clean. Watch to make sure it doesn’t over brown

Remove and allow to fully cool before removing from the pan

 

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This Post Has 2 Comments

  1. This recipe is seriously delish! I subbed the eggs for “flax eggs” so the recipe was also vegan. It turned out great! It has a crunchy edge and a soft inside with lots of flavour and yummy banana goodness 🙂

    1. I’m so happy you liked it! And that the flax egg worked out with it!

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