Sesame Banana Bread w/ Tahini Almond spread

Sesame Banana Bread w/ Tahini Almond spread

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My grandmother without a doubt has inspired my current obsession with baking. I think baking for me has always been my achilles heel... but I am determined to figure this science out. Using her recipe and swapping out the not so friendly ingredients and a little inspiration, this quick banana bread is sure to satisfy anyone! 

Sesame Banana Bread w/ Tahini Almond Spread

creates 1 loaf

Banana Bread Ingredients

  • 2 large, very ripe bananas, mashed
  • 1/3 cup virgin coconut oil, melted
  • 1/3 cup organic coconut sugar
  • 1 tablespoons maple syrup
  • 1 large egg, beaten, (flax egg if you want a vegan substitute)
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon kosher salt
  • 2 tablespoons black sesame seeds, plus more for sprinkling
  • 1 teaspoon baking soda
  • 1 1/2 cups whole wheat white flour, or all-purpose
  • 2 tablespoons sliced almonds or walnuts

For the Tahini Almond Butter: 

  • 3 tablespoons almond butter
  • 1 rounded tablespoon tahini
  • maple syrup, to taste

INSTRUCTIONS

  1. To prepare the Sesame Banana Bread: Preheat the oven to 350F and grease a loaf pan.
  2. In a large bowl, combine the bananas, coconut oil, coconut sugar and maple syrup; mix well. Add the egg, vanilla extract salt, sesame seeds, and baking soda and stir well. 
  3. Gently fold in the flour until mixed well, then spread the batter into your prepared pan.
  4. Sprinkle with more sesame seeds and sliced almonds/walnuts then back for 45-50 minutes or until a toothpick inserted into the center comes out clean.
  5. To prepare the Tahini Almond Butter: Combine almond butter and tahini in a small bowl and mix until smooth. Add maple syrup to taste. 
  6. Serve spread over warm banana bread.
  7. Enjoy!

Cheers,

Jess

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