This recipe is featured in our Weekly Meal Planner here!
3 medium ripe bananas (1 cup mashed)
Scant 1 cup all-purpose or spelt flour
1/4 cup almond flour
1/4 cup buckwheat flour
1/2 tsp salt
3/4 tsp baking powder
1/4 tsp baking soda
2 tbsp black sesame seeds
1/4 cup tahini
1/4 cup neutral oil (I used sunflower)
1/2 cup sugar (I like coconut sugar for its malty depth)
1 large egg (beaten)
1/2 tsp vanilla
6 tablespoons whole-milk yogurt
First - unless your bananas are black - roast them in their peels at 300˙F for 30-45 minutes. Remove from oven and increase oven to 350˙F.
Let bananas cool, then carefully peel them over a large bowl to catch the juices that were released while baking. Mash well, then add the tahini, oil, sugar, egg, vanilla, and yogurt to the bowl and beat until homogenous (there will be some lumpiness from the bananas).
In another bowl, sift together the flours, baking powder, baking soda, salt and sesame seeds.
Fold the dry ingredients into the wet with a spatula in three gentle additions, stopping as soon as the flour has disappeared into the mixture.
Pour the batter into a parchment-lined 9x5 inch loaf pan, and bake for ~ 45 minutes, or until only a few moist crumbs cling to the toothpick when inserted into the middle of the loaf. Let cool in pan before slicing.