Skillet Tahini Banana Bread: A Fluffy and Rich Treat

This article originally appeared on The Nosher.

This skillet banana bread might be gluten-free, refined sugar-free and dairy-free, but I can promise you won’t be missing anything with its light and fluffy texture and the rich sesame flavor. Enjoy this snack straight from the oven or reheated and served warm.

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Skillet Tahini Banana Bread: A Fluffy and Rich Treat

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Course

Dessert, Snack

Cook Time

25-30 minutes

Servings

people US ImperialMetric

Ingredients

• 2 bananas ripe, mashed (plus extra whole banana if you want to decorate the top)
• 1/2 cup tahini (plus extra 1-2 tablespoons for drizzling)
• 3 large eggs
• 3 tbs. honey or date syrup
• 1 1/2 cups almond flour (finely ground)
• 2 tsp. baking powder
• 1 tsp. vanilla
• 1/2 tsp. sea salt
• black and white sesame seeds handful, for decoration (optional)
• Oil or spray for greasing the skillet

Course Dessert, Snack Cook Time 25-30 minutes Servings people US ImperialMetric Ingredients 2 bananas ripe, mashed (plus extra whole banana if you want to decorate the top) 1/2 cup tahini (plus extra 1-2 tablespoons for drizzling) 3 large eggs 3 tbs. honey or date syrup 1 1/2 cups almond flour (finely ground) 2 tsp. baking powder 1 tsp. vanilla 1/2 tsp. sea salt black and white sesame seeds handful, for decoration (optional) Oil or spray for greasing the skillet

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Instructions

1. Preheat oven to 350 F.
2. Whisk together into a large bowl the mashed banana, tahini, eggs, honey or date syrup and vanilla. Add almond flour, baking powder and salt; whisk until combined.
3. Spray the skillet with oil to prevent sticking. Spread the mixture into the skillet and decorate the top with sliced bananas (if using) and mixed sesame seeds.
4. Bake for 25-30 minutes. You can check doneness by inserting a toothpick in the middle.
5. Drizzle with extra tahini and honey or date syrup (if using) just before serving.

Recipe Notes

The tahini banana bread will last for up to three days if kept in an airtight container.

Source

Rachel Simons, The Nosher

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