Tahini Banana Bread

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It's been a long time coming. Life has been a little bit crazy. So crazy that I think I was almost feeling a little uninspired. This isn't meant to be a sob story, but it's just the truth. Sometimes we need breaks. So I took a break, and now I am back with one of my favorite recipes to date. 

I have been experimenting with sprouted white wheat flour. I love the Organic Grains brand. It's a little grainier than regular flour, but with the right combination of ingredients, it makes delicious tahini banana bread.. and lots of other delicious things too. If you do not have sprouted flour, then you can substitute regular, or whole wheat flour. In that case, you should omit the vital wheat gluten. The vital wheat gluten is only necessary for the sprouted flour. 

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Tahini Banana Bread
  • 1/2 cup mashed ripe banana
  • 1/2 cup maple syrup
  • 1/3 cup tahini
  • 2 eggs (room temperature)
  • 1/4 cup nut milk
  • 1 tsp vanilla
  • 1 tbsp chia seeds
  • 1 1/2 cups sprouted white wheat flour (can sub regular flour or whole wheat flour
  • 1/2 tsp vital wheat gluten (omit if you use regular flour)
  • 1/2 tsp baking soda
  • 1/3 cup coconut oil (melted)
Preheat oven to 350F. In a large bowl, mix the banana, maple syrup, and tahini together. Add in the eggs, nut milk and vanilla and mix until combined.Add in the chia seeds, flour, vital wheat gluten, and baking soda and mix just until combined. Then add in the melted coconut oil and mix just until combined. Bake for 34-38 minutes. When you can insert a toothpick in the center and it comes out clean, the bread is done.
Prep time: Cook time: Total time: Yield: 8-10 slices
Jasmine ComerComment