Banana Bread with Maple Tahini Drizzle

Quick Notes:

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Prep time: 10 mins

Cooking Time: 20 minutes

Serves: 10-12

Allergens: GF / DF / VG

Ingredients:

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• 3 super-ripe large bananas, mashed

• 1 teaspoon vanilla extract

• 1 free-range egg

• 1/3 cup coconut oil, melted

• 1 tablespoon maple syrup

• 1 cup plant-based milk (I use almond)

• 3 1/2 teaspoons baking powder

• 1/2 teaspoon ground cinnamon

• pinch of sea salt

• 7oz all-purpose gluten-free flour (200g)

• 5 oz almond meal (140g)

• 2 oz gluten-free oats (60g)

• 2 oz shredded coconut (60g)

• handful chopped walnuts or pecans

• 1 tablespoon chia seeds

• 1 extra banana, sliced

Maple Tahini Drizzle

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• 2 tablespoons tahini

• 1 tablespoon maple (optional)

How to make the bread:

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1. Preheat the oven to 375°F, line a loaf pan with baking paper, or grease a muffin pan with coconut oil.

2. Place all wet ingredients (mashed banana, vanilla, egg, coconut oil, milk, and maple syrup) in a large bowl and combine thoroughly.

3. Add baking powder, cinnamon, salt and mix through.

4. Stir in the all-purpose flour, almond meal, oats, shredded coconut, and scrape down the sides.

5. Gently fold in the chopped nuts, chia seeds, and sliced banana.

6. Bake in the oven for about 1 hour and 20 mins, or until golden brown.

7. Leave to cool in the pan. Slice and enjoy with maple-tahini butter (simply mix 2-parts tahini with 1-part maple), or toasted with butter.

Note: Banana Bread can be sliced and stored in the refrigerator for up to one week. Toast or warm in the oven before eating.

Meet Elisa

As a Mama, wife, CEO, executive, and fertility advocate, Elisa is passionate about redefining motherhood.

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