Description
Indulge in the rich flavors of this Tahini Pistachio Banana Bread, a delightful Middle Eastern-inspired twist on a classic treat. The nutty tahini and crunchy pistachios add a unique depth of flavor to this moist and wholesome loaf.
Ingredients
Scale
For the bread:
- 3 ripe bananas, mashed
- 1/2 cup tahini
- 1/3 cup maple syrup or honey
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup shelled pistachios, roughly chopped
- optional extra pistachios and sesame seeds for topping
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
- Mix wet ingredients: In a large mixing bowl, combine the mashed bananas, tahini, maple syrup (or honey), eggs, and vanilla extract. Whisk until smooth.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, salt, and cinnamon.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped pistachios.
- Bake: Pour the batter into the prepared loaf pan, smooth the top, and sprinkle with extra pistachios and sesame seeds if desired. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For a vegan version, substitute the eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water).
- This bread is naturally dairy-free and refined sugar-free if using maple syrup.
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 11g
- Sodium: 200mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 35mg
