Description
This Tahini Pistachio Banana Bread is a moist, flavorful loaf that beautifully combines the nutty richness of tahini with the natural sweetness of ripe bananas and a delightful crunch from chopped pistachios. Using almond flour, this recipe is gluten-free and naturally sweetened with maple syrup, making it a wholesome treat perfect for breakfast or a healthy snack.
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 and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a loaf pan with butter or oil, or line it with parchment paper to prevent sticking and make removal easier.
- Mix Wet Ingredients: In a large mixing bowl, combine the mashed ripe bananas, tahini, eggs, maple syrup, and vanilla extract. Stir until the mixture is smooth and well blended, ensuring the tahini is evenly incorporated.
- Add Dry Ingredients: Add the almond flour, baking soda, cinnamon, and salt to the wet mixture. Stir gently until just combined, being careful not to overmix to keep the bread tender.
- Incorporate Pistachios: Fold in most of the chopped pistachios, reserving a small amount to sprinkle on top for added texture and visual appeal.
- Transfer Batter to Pan: Pour the batter evenly into the prepared loaf pan, smoothing the top gently with a spatula. Sprinkle the remaining chopped pistachios on top of the batter.
- Bake: Place the loaf pan in the preheated oven and bake for 40 to 45 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs attached.
- Cool and Serve: Remove the banana bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- If you want a vegan version, substitute the eggs with flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg).
- Make sure bananas are very ripe for the best natural sweetness and moisture.
- Store banana bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- You can toast the chopped pistachios lightly before folding them in to enhance their flavor.
- For a nuttier taste, consider swirling a little extra tahini on top before baking.
