"I always have extra bananas on hand just so that I can bake this skillet tahini banana bread. I swirled some black tahini paste into this one.
The recipe (see below) for Skillet Tahini Banana Bread is from @seedandmill. It’s gluten-free, refined sugar-free and dairy-free, but it still has a light and fluffy texture and rich sesame flavour. I give you my word that you won’t be missing anything. If you have extra ripe bananas you should give this one a try. Oh and it’s all mixed by hand in one bowl .... winning!!"
Skillet Tahini Banana Bread
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A Note from Feedfeed
Ready set bake! This Banana bread is baked in a skillet which gives plenty of space to create stunning black tahini swirls!
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- Recipe Card
Prep time 10mins
Cook time 30mins
Recipe Card
ingredients
- 2 ripe bananas, mashed, plus one extra for the topping
- 1/2 cup tahini
- 3 large eggs
- 3 tablespoons honey or date syrup
- 1 1/2 cups almond flour, finely ground
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- sesame seeds, for garnish
Method
Step 1
Pre-heat oven to 350°F.
Step 2
Whisk together into a large bowl the mashed banana, tahini, eggs, honey or date syrup and vanilla. Add almond flour, baking powder and salt and whisk until combined.
Step 3
Spray the skillet with oil to prevent it sticking. Spread the mixture into the skillet and decorate the top with sliced bananas (if using) and mixed sesame seeds.
Step 4
Bake for 25-30 minutes. You can check doneness by inserting a toothpick in the middle.