I’m back with a new banana bread with not so traditional ingredients. This banana bread is simple, delicious, very seasonal and comes together in one bowl. Made with molasses, almond flour, warm spices, its packed with nourishing ingredients and sweetened with super ripe bananas, molasses and a little coconut sugar. This gluten free, grain free, dairy free banana bread will be your new favorite to bake when you have extra ripe bananas.
INGREDIENTS
- Bananas: You need 2 large super ripe and mashed bananas. Make sure your banana are super ripe with back spots, they’re the sweetest at this point.
- Almond Flour: A awesome gluten free flour alternative that adds richness+ healthy fats, moisture with a little nuttiness.
- Oat Flour: Gluten free, whole-grain high fiber flour. An excellent alternative to a.p flour.
- Eggs: Eggs help bind and gives structure to the bread when using gluten free flour, for vegan, flax eggs may work but I have not tested.
- Molasses: Molasses is the syrup extracted from sugarcane and sugar beets. It’s sweet, dark, rich with caramel flavor. Blackstrap molasses, contains the highest concentration of vitamins and minerals.
- Coconut sugar or Maple Syrup: To balance the strong flavor of molasses, coconut sugar or maple syrup adds sweetness and caramel notes.
- Tahini: Tahini adds a nutty earthy flavor that compliments the spices and banana so well. Make sure to stir the tahini well in the jar before you measure. If thick and hard(happens when oil seperates), add a splash of water and stir until the mixture has thinned and smooth.
- Spices: I like to use pumpkin pie spice, which includes all quintessential spices, along with a little cardamom.
How to Store the Banana Bread
- To Store at room temp: Store bread at room temperature in an airtight storage container for up to 3-4 days(depending on the room temp). After 4 days, its best to refrigerate the loaf for another 2 to 3 more days. (if it lasts that long hehe)
- To Freeze: Slice the loaf and freeze the leftover bread in an airtight freezer-safe storage container for up to 3 months. Allow the slices to thaw overnight at room temperature before serving.
SPICED MOLASSES BANANA BREAD
Equipment
- 9*5 loaf pan
Ingredients
Wet Ingredients
- 2-3 large 2 very ripe bananas, peeled and well mashed + one banana for topping, peeled and left whole, optional
- ⅓ cup tahini stirred
- 2 large eggs
- ¼ cup molasses
- ¼ cup coconut sugar or maple syrup
- 3 tbsp olive, avocado, melted butter or coconut oil
- 1 tsp vanilla extract
Dry Ingredients
- 1¼ cups almond flour
- ½ cup oat flour
- 1 tbsp pumpkin spice mix (cinnamon, nutmeg, clove or ground ginger)
- 1 tsp ground cardamom
- 1 tsp baking powder
- ¼ tsp sea salt
- 2 tbsp white sesame seeds
Instructions
- Preheat oven to 350ºF. Line a 9×5″ loaf pan with parchment paper, and lightly coat with oil.
- In a large bowl, combine the wet ingredients; mashed banana, eggs, tahini, molasses, coconut sugar or maple syrup, butter or oil, and vanilla; stir and whisk to combine.
- Add the dry ingredients; almond flour, oat flour, pumpkin pie spice, cardamom, baking powder, baking soda, and salt; stir with a rubber spatula until combined with the wet ingredients.
- Pour batter into the prepared baking pan. Sprinkle evenly with sesame seeds and place the whole peeled banana on top.
- Bake the banana bread loaf for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan on a wire rack for at least 15 minutes. Remove loaf from pan and allow it to cool completely before slicing.(about one hour).
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Love anything with tahini, will make this recipe.
Hi Jeff. Hope you enjoy the recipe, please let me know how it goes.