Black Sesame Banana Bread
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.
Author: Sappho
Serves: 1 loaf
Ingredients
- 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)
- 2 eggs
- ½ cup coconut sugar, plus 2 tablespoons for sprinkling on top of the loaf
- 1 teaspoon vanilla
- ½ cup coconut milk
- ¼ cup tahini
Instructions
- 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.
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