Tahini Flax Banana Bread (vegan, oil-free, refined sugar free)
You can’t really be quarantining without making banana bread right?! It seems like everyone is making some sort of banana bread during this social distancing time and I’m not mad about it one bit. I LOVE banana bread and I LOVE tahini. Combine the two, and you get the yummiest and highly addicting banana bread. It’s also oil-free and whole grain, which makes eating more than one slice acceptable right?! Slathering some extra tahini on top makes it sooooo delicious. The ingredients are pretty simple if you have some tahini on hand. Also, sprinkling some chocolate chips on top wouldn’t be a bad idea either! Have it for breakfast, as a snack, or dessert!
Tahini Flax Banana Bread (vegan, oil-free, refined sugar free)
You can't really be quarantining without making banana bread right?! It seems like everyone is making some sort of banana bread during this social distancing time and I'm not mad about it one bit.
Print Recipe
Ingredients
- 1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water)
- 3 very ripe bananas
- 1 1/2 cup whole wheat pastry flour (or half all-purpose half whole wheat)
- 1/3 cup ground flaxseed
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp sea salt
- 2 tbsp black sesame seeds (or white)
- 1/4 cup pure maple syrup
- 1/3 cup unsweetened almond milk (or any non-dairy milk)
- 1/3 cup + 1 Tbsp runny tahini
- 1 tsp vanilla extract
- extra sesame seeds to sprinkle on top
- extra banana for topping (optional)
Instructions
- Preheat oven to 350 degrees F. Line a 8×4 loaf pan with parchment paper or grease well.
- In a large bowl, make the flax egg by combining the ground flaxseed with water. Stir and set aside for 5 minutes to thicken.
- In a medium bowl, add the flour, ground flaxseed, baking soda, cinnamon, salt, and sesame seeds. Whisk to combine well.
- In the bowl with the flax egg, add the bananas mash well. Add the maple syrup, milk, tahini, and vanilla. Whisk until well combined and smooth.
- Add the dry ingredients to the the wet. Mix with a spatula until just combined. Do not over mix!!! Pour batter into the loaf pan and slice the extra banana in half lengthwise and place on top (optional). Sprinkle with extra sesame seeds. Bake for 55-65 minutes or until toothpick or knife comes out clean. Let it cool in the pan for 10 minutes then carefully remove the bread and place on a wire rack to cool completely. Enjoy! Place leftovers in an airtight container or a ziplock bag. It tastes even more flavorful and moist the next day!
Servings: 8
