I’ve never baked with tahini before so I wasn’t sure what to expect, and didn’t think much of it other than I had some tahini and some ripe bananas.
I decided to use coconut flour so I could have a nut free version of banana bread when I didn’t have almond flour or wanted to keep things lighter. This recipe surprised me, in a good way.
I’ve been holding on to it for a few weeks because every time I made a loaf I ate it too soon to photograph. So I set aside time one evening this week and baked and photographed it from start to finish.
It has a nice mild caramel flavor with a hint of banana. It’s light, a bit springy, but not at all spongy, which can happen when a recipe relies too much on eggs to hold things together. It also has a nice sesame seed crust on the outside, which it totally optional, but recommended.
So this is my new go-to banana bread.
If you’re following SCD or haven’t had tahini before, you’ll have to judge if and when you can try it. Seeds can be tricky so you can start out with just the tahini and oil the bread pan without adding the seeds. Enjoy!