This banana gingerbread tahini loaf is filled with fragrant flavours – cinnamon, ginger, nutmeg and molasses. Then there’s the nuttiness of the tahini all rolled into a delicious mix with a whole lot of bananas. 

This soft, moist quick bread is breakfast, snack, and dessert all rolled into one. 

As the loaf bakes, the warm spicy aromas fill the kitchen. It’s enough of a reason to bake more than one loaf. Make one for yourself and another to share with a friend.

The recipe suggests a drizzle of tahini over the bread once it cools for extra nuttiness. That’s what I’m going to do just before serving.

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Gingerbread Tahini Banana Bread

Course Breakfast, Snack

Ingredients

• 2 medium ripe mashed banana
• 2 large organic free range eggs
• ¾ cup brown sugar
• ¼ cup tahini sesame seed paste
• 3 tbsp melted and cooled coconut oil or canola oil
• 2 tbsp molasses
• 1½ tsp pure vanilla extract
• 1½ cups white whole-wheat flour
• ¾ tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• ½ tsp nutmeg
• ½ tsp kosher salt
• 1 tsp white or black sesame seeds optional

Instructions

• Preheat oven to 350°F. Coat a 9- x 5-inch loaf pan with cooking spray.
• Combine banana and next 6 ingredients (through vanilla) in a large bowl; whisk to combine.
• Spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, cinnamon, ginger, nutmeg, and salt in a bowl, stirring with a whisk. Add flour mixture to banana mixture; mix just until combined. Pour batter into prepared pan; sprinkle with sesame seeds.
• Bake at 350°F for 45 to 50 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan 10 minutes on a wire rack. Remove bread from pan; cool completely. Drizzle extra tahini over top, if desired. Recipe from @dishingouthealth