Vegan and gluten free.
What more can I tempt you?
Every so often I purchase a lot of tahini and by the end I'm trying to think of creative ways to use it up (aside from smoothies and salad dressings).
After buying some halva, this middle-eastern flavor banana bread idea came to me- I figured it would be a perfect mid-morning snack or a sweet bite at the end of a long day.
It's a bit homey, with a twist.
And with that I leave you to enjoy your last weekend in August while I go get lost in a woods... and fly a drone.
Servings: 1 loaf
- 3 ripe banana, mashed
- 1/4 cup maple syrup
- 1/2 cup tahini
- 1 flax eggs (2 tablespoons ground flaxseed + 1 tablespoon water)
- 3 tablespoons coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- 1 teaspoon baking powder
- 2 cups gluten free flour blend
- 1/4 cup almond flour
- 1/2 cup crumbled, vegan, halva
- 1 tablespoon sesame seeds + extra to garnish
- Preheat oven to 350 degrees and line a loaf pan with parchment paper.
- Make your flax egg and set aside (2 tablespoons ground flax + 2 tablespoon water)
- Mash the bananas and then mix in the maple syrup, cinnamon, cardamom, coconut oil, vanilla, and tahini.
- Then fold in the flax egg.
- Next stir in the flours.
- Lastly, add in the halva and 2 tablespoons of sesame seeds.
- Pour the batter into the prepared pan. Decorate the top of the loaf with the remaining banana slices and sprinkles of sesame seeds.
- Bake for 45 minutes or until a toothpick comes out clean.
- Let fully cool in pan and enjoy!