Tahini Banana Bread

Preheat the oven to 350ºF/180°C (fan forced) and line a small baking tray with baking paper along with a 8.5-inch x 4.5-inch (21cm x 11cm) loaf tin.
Place the walnuts on the baking tray and roast for 5 minutes. Give the tray a shake and roast for another 2-3 minutes. They should smell and look nicely toasted, not burnt. Remove from the oven and set aside to cool.
Reduce the oven temperature to 320ºF/160ºC.
Tip the almond flour into a large bowl, add the salt, then sift in the bicarb soda, baking powder and cinnamon. Mix well to distribute everything evenly. Set aside.
Put the bananas into another large bowl and mash well. Add in the eggs, tahini, maple syrup, and macadamia oil and whisk well for a minute or two to combine. You can do this with a fork or a whisk. Once done, the mix should be thoroughly combined.
Pour this wet batter into the almond flour mix and stir through gently until it has formed one uniform batter. You don't want to see any dry sections of flour mix here.
Return to the toasted walnuts and roughly chop them. Tip them into the tahini banana bread batter and gently mix through.
Pour the batter into the prepared loaf tin and decorate the top with two full-length slices of banana (optional). Put the tin in the oven and bake for 30 minutes.
At the 30-minute mark cover the top of the loaf with foil to stop it browning too quickly, then return it to cook for another 45 minutes to 1 hour. If a skewer inserted into the centre comes out clean the bread is done. If not, return and cook for 5-minute intervals until it is.
Remove the bread from the oven and leave it to cool in the tin for 10 minutes, then tip it onto a wire rack and allow to cool completely.
Slice and serve with extra tahini and a drizzle of honey, a little cultured butter or a dollop of yoghurt and berries. See the notes section below for storage advice.

Ingredients

Instructions

Video

Notes

Nutrition