Tahini Date Banana Bread
Enjoy this Mediterranean version of the classic banana bread. Moist, fluffy, nutty with tahini, naturally sweetened with dates, and gluten-free and extremely tasty.
Ingredients
- 130 g/4.6 oz Medjool dates pitted
- 80 g/2.82 oz tahini
- 2 tablespoon olive oil extra virgin
- 300 g/10.58 oz bananas very ripe
- 2 large eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ½ teaspoon baking soda
- 1 teaspoon baking powder gluten-free
- 235 g/8.28 oz all-purpose flour gluten-free
- 1 tablespoon apple cider vinegar
- 1 tablespoon sesame seeds
Instructions
- Preheat the oven at 180°C (325°F). Brush a loaf tin with some olive oil, or use a paper liner.
- In a food processor, place the dates, tahini, and olive oil and blend until smooth.
- Next, add the bananas, eggs, and spices, and pulse 3-4 times, until incorporated.
- Add the baking soda and powder, vinegar, and flour, and blend until fully incorporated.
- Transfer the batter to the loaf tin, smooth the top with a spatula, and cover with sesame seeds.
- Bake for 45-50 minutes, until a cake tester comes out almost clean.
- Let the bread cool in the tin, and then transfer it on a wire rack and let it cool completely.
- Enjoy 😋
Notes
Every baked good that is made gluten-free needs to be completely cool before slicing it because it crumbles.
For an egg-free version, use an extra half of banana and 2 tablespoon of flaxseeds or chia seeds, soaked in 6 tablespoon warm water, for ~ 10 minutes. The cake will not rise as high as it would using eggs, but it will still be very tasty and vegan.
Grease your baking pan with olive oil or use some tahini for an extra nutty flavor. Coat the bottom and sides using a brush, and dust it with some flour. Then, pour the batter on top.
The loaf pan that I used in this recipe is 23.5cm x 13cm x 7cm (8.5in x 4.5in x 2.6in).
Instead of cardamon, we can also use allspice.
Add ⅓ cup chocolate chips or cacao nibs or your favorite chopped nuts.