Tahini Banana Bread

Tahini adds a nutty flavour to this banana bread and adds additional protein, fiber and minerals that vegetable oil just doesn't have.

Ingredients:

1 1/2 cups mashed banana (3-4 bananas)

1/2 cup sugar

1/2 cup brown sugar

1 tsp vanilla

2 eggs, at room temperature

1/2 cup tahini

pinch of salt

1 cup flour

1/3 cup whole wheat flour

1 tsp baking soda

 

Oil a 9 X 5" loaf pan and line with parchment paper. Set aside.

Mash the bananas then add the eggs, tahini, vanilla, sugar and brown sugar and beat together. Combine the salt, flour, whole wheat flour and baking soda then add to the wet ingredients and mix just until combined. Over mixing could result in a not-so-tender loaf. Bake at 350° for 55-60 minutes or until a cake tester comes out clean.

Makes one 9 X 5" loaf

Adapted from: richanddelish.com

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Walnut and Oat Flour Banana Bread

This banana bread is wheat and refined sugar free, and it's surprisingly moist with a tender crumb. Oh, and no butter or oil either!

Ingredients:

1 cup chopped walnuts

1/4 cup oat flour

2 ripe bananas

1/3 cup honey

1 tsp vanilla

1 tsp baking soda

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp allspice

4 eggs

 

Add walnuts, oat flour, baking soda, cinnamon, nutmeg and allspice to a food processor and whirl on high to achieve a coarse, flour-like mixture.

Add the banana. It will make a thick batter. Then add the honey, vanilla and eggs and process until smooth and a much looser batter.

Pour into a parchment lined 8 X 4" loaf pan and bake at 350°F for 50-60 minutes or until a cake tester comes out clean.

Cool completely before slicing.

Makes 1 loaf

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Banana Bread with Soured Cream

Don't you hate when something turns sour. Especially when it's 2 weeks before the best before date! Had two litres of coffee cream turn so banana bread to the rescue! 

Ingredients:

1 cup butter

1 1/2 cups white sugar

1/2 cup brown sugar

4 eggs

3 cups flour

2 tsps vanilla

2 tsps baking soda

4 ripe bananas, mashed 

1 cup soured 10% cream (or regular non-soured milk or cream)

2-3 tbsps chopped sushi ginger (optional)

 

Pulled these bananas out of the freezer. Once mostly defrosted they where ready to go.

Cream the butter and sugars together then add the eggs, vanilla and mashed bananas. Mix the flour and baking soda together then add in 3 additions to the creamed butter mixture alternating with the soured cream. Add the ginger if using.

Fill 2 lined loaf pans and bake at 350°F for 1 hour and 15-20 minutes or until a cake tester comes out clean.

Perfect! I don't like waste so was glad to be able to use the soured cream. The rest went into 1 cup containers in the freezer for later use.

Makes 2 banana loaves

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