About the Recipe
Who could resist the warm, nutty goodness of tahini paired with the sweet embrace of ripe bananas?
Ingredients
1 cup gluten free oat flour - You can make your own by putting GF oats in a blender!
1 cup almond flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp celtic salt
1/2 cup tahini
1/2 cup maple syrup
1/2 cup unsweetened almond milk
1/2 cup mashed ripe bananas + 1 additional banana, slicing In half for topping
2 large organic eggs
1 tsp pure vanilla extract
1/3 cup dark chocolate (at least 80% cocoa)
Sesame seeds, for topping
Preparation
Step 1
Pre-heat oven to 180 degrees.
Step 2
Line a loaf pan with baking paper, or a silicone mat.
Step 3
In a large mixing bowl, mix together the almond flour, oat flour, baking powder, baking soda and salt.
Step 4
In a separate mixing bowl, whisk together the tahini, maple syrup, almond milk, eggs, vanilla extract and mashed banana.
Step 5
Pour the wet ingredients into the dry ingredients and stir until just combined.
Step 6
Fold in chocolate chunks.
Step 7
Pour the batter into prepared loaf pan. Top with banana halves and sprinkle sesame seeds.
Step 8
Bake for 40-50 minutes, or until a stick interred into the centre comes out mostly clean.
Step 9
Let the banana bread to a cooling wire to cool completely.
Enjoy 💕