Tahini Banana Bread
to celebrate the launch of the new LO issue
Hi bunnies!!
In honor of the new Local Optimist launch, I wanted to share with you a recipe for tahini banana bread. You know I love my banana bread shmushy and soft and can eat half a loaf of it at a time.
Here is how to do it!!
Ingredients
-1/3 cup of coconut oil ( melted but room temp.)
-1/2 cup maple syrup
-2 mushy banana (mashed)
-1/3 cup milk of your choice
-1/3 cup tahini
-1/2 tablespoon sesame oil
-1/2 teaspoon vanilla paste
-1 3/4 cups gf flour mix or regular flour (Bob’s red mill 1 to 1 if my go to)
-1 1/2 teaspoons of baking powder
-1/2 teaspoon baking soda
-sprinkle of salt
-1/2 - 1 tablespoons go black sesame tahini ( optional)
Preheat oven to 350 degrees. Coat a bread pan with coconut oil. Mix the first 7 ingredients. Then add in the flour, baking powder + soda, and salt. Feel free to add some mini chocolate chips if you desire. Once combined do a few small dollops of the black sesame tahini and use a chopstick or spoon to swirl around into a desired swirl. Plop carefully into bread pan, sprinkle some sesame seeds or anything you desire and bake for 30-35 min. Make sure the top is not jiggling. Take out and let rest for 15 min. Take out of pan and enjoy. Wrap up tight to store.
To enjoy: You can broil with butter or serve with ice cream for an extra little treat.
