I have made many banana breads in my life but this one is definitely my favourite. It’s fluffy and moist simultaniously and I’m in love with it. The tahini pairs really well with the walnuts and dates. Best part about it: this banana bread is made without oils or refined sugars. Let's quickly get into the recipe!
Recipe (8-10 slices) Prep time: 1.15 hours
1 cup spelt flour
1 cup whole wheat flour
1/4 cup maple syrup
1/4 cup tahini
1/4 cup soy milk (or any other dairy free milk)
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
3 medjool dates
1/3 cup crushed walnuts
Preheat the oven to 180 degrees Celsius.
In a bowl, sift the flour and add the baking soda, baking powder, cinnamon and salt.
In another bowl, mash the bananas and mix with the tahini, soy milk, maple syrup, vanilla extract.
Fold in the chopped medjool dates and walnuts.
Line a cake pan with baking paper and pour the banana bread mixture into the pan.
Bake for 45-50 minutes and let it cool down before eating.
Would love to see if you recreated this recipe. Tag me @nourishingfoods for a feature!