Salted Tahini Banana Bread (With a Secret Ingredient)
You heard that right. I only had one banana so I used japanese sweet potato in place of the second, and the result was (as a good friend wisely said)….CRACK. Trust me. This is paleo, gluten-free, vegan-optional, minimal ingredients, very easy, and fucking good. I couldn’t find my standard loaf pan so I made it in 2 mini loafs and that was also a welcome mistake because they’re exponentially cuter now.
INGREDIENTS:
1 ripe banana, mashed
1/2 large or 1 small japanese sweet potato, roasted or steamed (about the size of another banana), mashed
1.5 cups blanched almond flour
2 eggs—for vegan, make 2 flax eggs with 2 T ground flax + 5 T water
1/3 cup drippy tahini (I prefer Seed + Mill brand)
4 T maple syrup
1 tsp vanilla
1/2 tsp cinnamon
3/4 tsp pink salt
1.5 tsp baking soda
optional: 1/4 cup chocolate chips (Lakanto are good for no added-sugar, or Lily’s for mini)
toppings options: white or black sesame seeds, flaky/pink salt, chocolate chips, melted chocolate and tahini swirled in, banana halved lengthwise
INSTRUCTIONS:
Preheat oven to 350. Liberally oil a loaf pan with butter or coconut oil and line with parchment paper (if silicone, no need to add parchment).
Crack eggs into medium bowl. If vegan, make flax eggs by whisking ground flax and water, then let sit 5 min.
Add maple syrup, tahini, and vanilla to the eggs. Whisk to mix.
In separate large bowl, combine almond flour, baking powder, salt and cinnamon. Mix.
Pour wet mixture into dry, and add mashed banana and sweet potato. Mix until well combined.
Pour batter into loaf pan(s) and smooth the top. Add toppings/garnish of choice.
Bake for 45 minutes, turning halfway, until the top is lightly golden brown and a knife comes out clean.
Let cool 15 minutes. Enjoy!!!! Store in the fridge or slice and freeze.
