I use ¼ cup of coconut flour however you can go to ⅓ cup of coconut flour if you're finding it's too moist. I use a 1 pound bread loaf pan for this bread, 8" x 4 ½" x 2 ¾".For tahini, I only use tahini made of just toasted sesame seed, with no additives. The two brands I've used and like are Once Again Creamy Tahini and Villa Jerada.
Servings: 10servings
Calories: 164kcal
Ingredients
1teaspoonoil
3tablespoonssesame seeds
¼cupcoconut flour
¾teaspoonbaking soda
¼teaspoonsalt
1 cupmashed ripe bananas(about 2 large bananas with spots)
½cuptahinicreamy (see notes for brands)
¼cupmaple syrupor honey
3largeeggs
Instructions
Preheat your oven to 350°F (175° C, or gas mark 4).
Prepare a bread loaf pan (see notes) by rubbing the bottom and sides of the pan with 1 teaspoon of oil (olive or any other oil works).
Sprinkle about 2 tablespoons of the sesame seeds on the bottom and then shuffle or rotate the pan around to spread the seeds around so they stick to the sides and bottom of the pan.
Add all the dry ingredients together in a bowl or mixer bowl (or a food processor). Mix or pulse briefly to blend the ingredients.
Add the bananas, tahini, maple syrup, and eggs, and blend well in a mixer, spatula, or pulse in a food processor.
Use a spatula to transfer the batter to the loaf pan and bake for 45 minutes, or until it is browned on top and a toothpick inserted in the center comes out clean.
Cool and slice. Store covered in the refrigerator for a few weeks.