A gluten free take on the classic banana bread, with a twist – black sesame batter and a tahini & coconut sugar crust. The earthy flavor of the black sesame seeds pairs beautifully with the banana for a not-too-sweet loaf.
¾ cup Maskal Teff® ivory flour
¾ cup almond flour
½ cup oat flour (you can make your own by grinding the oats to a coarse powder in a blender or nutri bullet)
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup black sesame seeds
⅓ cup coconut oil, melted
4 bananas (3 very ripe, one regular for decorating the top of the loaf)
½ cup coconut sugar, plus 2 tablespoons for sprinkling on top of the loaf
1 teaspoon vanilla
½ cup coconut milk
¼ cup tahini
Preheat the oven to 350°F. Line a 9x5 inch loaf tin with parchment paper.
Combine the teff, almond and oat flour in a large bowl along with the baking power, baking soda and salt.
Grind the black sesame seeds in a nutri bullet or spice grinder until you have a coarse seed meal. Add to the other dry ingredients and whisk together.
Melt the coconut oil over medium heat and set aside to cool.
Mash the 3 ripe bananas in a small bowl with a fork.
In a medium bowl combine the eggs, ½ cup coconut sugar, vanilla, coconut milk and whisk until well combined.
Add the mashed banana and the melted coconut oil. Fold the wet mix into the dry ingredients until just combined.
Spoon the batter into prepared tin and drizzle the top of the loaf with tahini. Sprinkle remaining coconut sugar on top.
Cut remaining banana length way and push both pieces gently into the top of the cake.
Bake for 1 hour, or until a skewer comes out with only a few moist crumbs on it.
Allow to cool in the tin completely before removing and slicing.