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Gingerbread Tahini Banana Bread
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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