This deliciously warming tahini banana bread combines the rich and smoky flavours of tahini with the natural sweetness of ripe bananas.
An almond flour base and macadamia oil in place of butter makes this banana bread a great alternative for those on gluten and dairy free diets too.
Preheat the oven to 180ºC/356ºF. Place the walnuts on a lined baking sheet and bake for 5-7 mins. Now line an 8.5x4.5-inch loaf tin and set aside.
Turn the oven down to 160ºC/320ºF. Combine the almond flour, salt, cinnamon, baking soda, and baking powder in a bowl. Mix well to combine.
In another bowl mash the banana then add in the eggs, tahini, maple syrup, and macadamia oil. Whisk to mix thoroughly.
Pour the wet batter into the dry batter and gently mix through until well combined. Chop the roasted walnuts, add in and mix again.
Pour the batter into the prepared loaf tin and bake for 30mins. Cover the banana bread with foil, return to the oven and bake for another hour.
Leave to cool in the tin for 10 mins then place on a wire rack to cool completely. Serve with extra tahini and honey, butter or yoghurt and berries.