Description
This Tahini Pistachio Banana Bread is a moist, flavorful twist on a classic favorite, combining the nutty richness of tahini and crunchy pistachios with naturally sweet bananas. Perfect as a wholesome breakfast or a satisfying snack, this almond flour-based loaf is gluten-free and subtly sweetened with maple syrup, making it a delightful treat for any time of the day.
Ingredients
Scale
Wet Ingredients
- 3 ripe bananas, mashed
- 1/2 cup tahini
- 2 eggs
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Add-ins
- 1/2 cup pistachios, chopped
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a loaf pan by greasing it or lining it with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a large bowl, combine the mashed bananas, tahini, eggs, maple syrup, and vanilla extract. Mix thoroughly until the mixture is smooth and evenly blended.
- Add Dry Ingredients: To the wet mixture, add almond flour, baking soda, cinnamon, and salt. Stir the ingredients until just combined to avoid overmixing, which can affect the bread’s texture.
- Incorporate Pistachios: Gently fold in most of the chopped pistachios, reserving a handful to sprinkle on top of the batter for added crunch and visual appeal.
- Prepare for Baking: Pour the batter into the prepared loaf pan, spreading it evenly. Sprinkle the reserved pistachios over the top of the batter for garnish.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 40-45 minutes. The banana bread is done when a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the bread from the oven and allow it to cool in the pan before slicing. This resting time helps the bread set and makes slicing easier.
Notes
- Use ripe bananas for maximum sweetness and moisture.
- Almond flour makes this recipe gluten-free; do not substitute with regular flour unless you want a different texture.
- Storage: Keep banana bread wrapped in plastic wrap or airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For added flavor, lightly toast the pistachios before folding them in.
- You can substitute maple syrup with honey or agave nectar if preferred.
- This banana bread freezes well; slice and freeze for up to 2 months.
