SPICED MOLASSES BANANA BREAD
Equipment
- 9*5 loaf pan
Ingredients
Wet Ingredients
- 2-3 large 2 very ripe bananas, peeled and well mashed + one banana for topping, peeled and left whole, optional
- ⅓ cup tahini stirred
- 2 large eggs
- ¼ cup molasses
- ¼ cup coconut sugar or maple syrup
- 3 tbsp olive, avocado, melted butter or coconut oil
- 1 tsp vanilla extract
Dry Ingredients
- 1¼ cups almond flour
- ½ cup oat flour
- 1 tbsp pumpkin spice mix (cinnamon, nutmeg, clove or ground ginger)
- 1 tsp ground cardamom
- 1 tsp baking powder
- ¼ tsp sea salt
- 2 tbsp white sesame seeds
Instructions
- Preheat oven to 350ºF. Line a 9×5″ loaf pan with parchment paper, and lightly coat with oil.
- In a large bowl, combine the wet ingredients; mashed banana, eggs, tahini, molasses, coconut sugar or maple syrup, butter or oil, and vanilla; stir and whisk to combine.
- Add the dry ingredients; almond flour, oat flour, pumpkin pie spice, cardamom, baking powder, baking soda, and salt; stir with a rubber spatula until combined with the wet ingredients.
- Pour batter into the prepared baking pan. Sprinkle evenly with sesame seeds and place the whole peeled banana on top.
- Bake the banana bread loaf for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan on a wire rack for at least 15 minutes. Remove loaf from pan and allow it to cool completely before slicing.(about one hour).
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