Banana bread is my go-to for a tasty and easy snack to add to my guy’s lunches on extra busy mornings. Banana breads are sturdy, filling, freeze amazingly well, and still healthy! I like to think banana breads can be eaten at almost any time of day, be it an on-the-go breakfast, lunch treat, mid-day snack, or a light dessert. Spread some ghee, nut/seed butter, or maybe a chocolate spread on a piece – yep, pretty sure that could please just about anyone.
This particular banana bread is made with absolutely no added sugars, it’s completely sweetened by the use of 3 very ripe bananas. The addition of the tahini makes the banana bread delightfully moist and adds a very subtle “nutty” flavor. This banana bread is a great healthy treat, it’s low in sugars, high in fiber from the use of the almond and coconut flours, some protein, healthy fats, and the tahini brings in a wealth of beneficial nutrients to boot! Tahini (sesame seed paste) is high in phosphorus, magensium, potassium, iron, good for liver detox, and an excellent source of calcium. Tahini has been know to be beneficial for healthy skin, it is also a complete protein and is also a good healthy fat. And if that’s not enough, this recipe is quick and easy to make.
gluten free, grain free, paleo, naturally sweetened, dairy free, naturally sweetened
Tahini Banana Bread
gluten free, grain free, paleo, naturally sweetened, dairy free, low carb, no refined sugar
This healthy banana bread is sweetened naturally with just 3 very ripe bananas. It's super moist, delicious, and a great base for fun toppings. The tahini is very subtle but adds a huge boost of nutritious goodies. It's the perfect healthy (and delicious!) snack for just about any time of day.
Ingredients
Wet Ingredients
- 3 ripe bananas, mashed about 1 1/2 cups
- 1/2 cup tahini
- 4 medium eggs or 3 large
- 2 tbsp coconut oil
- 1 tsp vanilla
Dry Ingredients
- 1/2 cup almond flour
- 1 tsp baking powder
- 1 tsp cinammon
- 1/2 tsp baking soda
- dash cardamom
- 1/2 tsp salt
Toppings of choice
Instructions
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Preheat oven to 350 degrees
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Prepare loaf pan by either lining with parchment paper or greasing with additional coconut oil
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In the bowl of a stand mixer (or mix by hand with a wooden spoon or whisk) beat together all the wet ingredients until smooth and well incorporated
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Add in all the dry ingredients to the wet ingredients and mix until just well incorporated and there are no lumps. Pour the banana bread into the prepared loaf pan.
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Bake the banana bread in pre-heated oven. If you are adding toppings to your banana bread, bake for 20 minutes then remove the bread from the oven and arrange toppings atop the loaf then place back in the oven. Bake for another 20-25 more minutes for a total of 40-45 minutes.
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Once the banana bread is nicely browned and set remove from the oven and let cool.
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Once cool slice and enjoy!
Recipe Notes
I topped this banana bread with some dark vegan chocolate, some dried banana, and coconut flakes. I highly recommend this combination but the banana bread will really lend itself well to a tons of different topping options.
Freezes very well. I leave on the counter for a day or so. Whatever is leftover gets sliced and packaged and placed in the freezer. If I'm adding it to a lunch I just remove it that morning and it thaws out nicely!
If you make this recipe I'd love to see your creation! Please either post a comment or picture on this page or if you're posting on Instagram please tag @freshlydafna and use #freshlydafna
If you make this recipe I’d love to see your creation! Please either post a comment or picture on this page or if you’re posting on Instagram please tag @freshlydafna and use #freshlydafna.
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