I have considered dedicating an entire chapter to Tahini in my soon to be published recipe book. Pronounced taa·hee·nee. You could even add a nice little 'ggghh' sound to make it sound more native. So what makes this banan
a bread special is the fact that we're making it with tahini, not butter, not gross canola oils (Sorry canola). So, without further adieu, I would like to share possibly the easiest and most delicious banana bread recipe.
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Enjoy as-is, on the go. Add to your smoothie bowls, brekkie bowls and add it to your favourite bakes! They are High protein, Sugar-free, Gluten-free and Vegan Friendly.
TAHINI BANANA BREAD
2 large over ripe bananas / 3 small
2 jumbo eggs
1/2 cup tahini
1/4 cup honey
1/2 tsp pink Hymalayan salt (FTLYB)
1 1/4 cup oats
2 tsp baking powder
75ml rice flour
2 x Cookie dough balls (FTLYB)
Mash the banana's until lumpy. Place in a bowl or blender along with the eggs, tahini, honey and salt. Mix to combine well.
Add the oats, baking powder and rice flour. Blend until combined & smooth. Dollop cookie dough balls over the bread.
Place into a bread tin lined with parchment paper. Bake for 25-30 minutes.
* FTLYB - Food that loves you back