Tahini and banana are the perfect match in this easy to make, gluten free loaf!
This is an obsession of mine in recent years where I rediscovered my love for tahini. And what better baking partner than the banana? The best one I have tried is Soom Tahini because its flavor is mild and goes down so smooth. Its a delicious treat you can enjoy with a drizzle of honey or extra tahini!
This recipe is awesome because we use almond flour and oat flour – which happens to produce a beautiful texture. Make sure you use gluten free flour to make this cake gluten free. If you don’t care about that, you can use all purpose flour here too.
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Tahini Banana Cake
Prep Time: 5 mins
Cook Time: 50 mins
Total Time: 55 mins
Equipment
Ingredients
- 2 eggs, lightly beaten
- 3 medium ripe bananas, mashed
- 1/3 cup tahini
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1⅓ cup oat flour
- 1/2 cup almond flour
- 1/2 tsp cinnamon
- 2 tsp baking powder
- 1/4 tsp salt
sesame seeds topping
Instructions
- Preheat oven to 350℉. Line a 8×4 inch loaf pan with parchment paper.
- In a large bowl, whisk together the eggs, mashed bananas, tahini, maple syrup and vanilla until smooth. Add in the oat flour, almond flour, cinnamon, baking powder and salt and mix until incorporated. Transfer the batter to your pan and tap the pan on the counter a few times. Sprinkle some sesame seeds on top and bake for 45-55 minutes or until toothpick comes out clean. Cover it loosely with a tented piece of aluminum foil at the 35 minute mark to prevent over browning. Allow to set in the pan for 10 minutes then transfer to a cooling rack to cool for 20 minutes prior to slicing.
Notes
Store leftovers in the fridge.
Make sure you use gluten free oats to keep this recipe gluten free!
Nutrition
Calories: 273kcal | Carbohydrates: 36g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 203mg | Potassium: 325mg | Fiber: 4g | Sugar: 14g | Vitamin A: 95IU | Vitamin C: 4mg | Calcium: 123mg | Iron: 2mg
Author: Stella Drivas
