Tahini Date Banana Bread
If I had to choose only one nut or seed butter to have with me on a desert island, it'd be tahini (or aka: sesame butter). A HARD choice for sure, but I'm confident in my decision. It's milder than peanut butter, more savory than cashew, and has a slight bitterness that I absolutely love. We smother almost everything with it from roasted vegetables to salads to sweets.
And, I could bake this Tahini Date Banana Bread. It's not too sweet, but sweet enough, slightly savory, and absolutely addicting. The fact that it's studded with juicy medjool dates puts it over the top.
Banana breads are my go-to for baking because I always seem to have a few overripe bananas on the countertop. Plus, most recipes are usually very forgiving. Try adding flax seeds, walnuts, or shredded coconut to the batter if you want. You could even swap out the oat flour for your favorite gluten-free blend. I haven't experimented with almond flour yet, so if you do - let me know!
For serving, try this bread toasted in the morning with a drizzle of honey and sprinkling of cinnamon. I also love it as an afternoon snack with some extra tahini and a cup of tea.
Pre-sliced and individually wrapped, it keeps frozen well for several months.
Tahini Date Banana Bread
Makes 1 standard loaf pan
10 soft Medjool dates, finely chopped
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3 large over-ripe bananas, mashed
1/2 cup tahini
2 Tbs melted coconut oil
2 free-range eggs
1 teaspoon pure vanilla extract
1/4 cup maple syrup (optional)
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1 1/2 cups oat flour
1/4 cup arrowroot starch (optional)
2 teaspoons aluminum-free baking powder
1 tsp. baking soda
1/2 tsp. fine sea salt
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Sesame seeds, shredded coconut, and/or sliced banana, for topping (optional)
Preheat oven to 350 degrees and line a standard loaf pan with parchment paper, extending over the sides by several inches.
If hard, soak chopped dates in warm water while you prepare the batter. Be sure to then drain well.
In a medium bowl, combine mashed banana, tahini, melted coconut oil, maple syrup, eggs, and vanilla extract. Beat with a whisk until smooth. Sieve in oat flour, arrowroot starch, baking powder, and baking soda and gently combine with the wet ingredients. Fold in chopped dates.
Transfer batter to lined loaf pan and sprinkle with desired toppings. Bake on the middle oven rack for 55-60 minutes, until golden brown and a skewer inserted into the middle comes out clean.
Remove from oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
The bread slices best when completely cool, so do your best to wait!
Store bread at room temperature for 2-3 days or in the fridge for up to 5 days. Pre-sliced and individually wrapped, this bread keeps frozen for several months
Notes:
Arrowroot is optional. Without it, the banana bread will be a little more dense and not rise as much.
Feel free to swap the tahini for almond or peanut butter. And you can replace the dates with 1/2-2/3 cup chocolate chips or chopped walnuts.
