Tahini Crackle Crust Banana Bread
Directions
- 1Preheat oven to 165°C.
- 2Line a loaf tin with parchment paper.
- 3In a large bowl, whisk the mashed bananas, eggs, syrup, coconut oil, and vanilla until combined.
- 4Add almond flour, GF flour, cinnamon, cardamom, baking powder, baking soda, and salt.
- 5Fold gently until just combined - do NOT over-mix.
- 6Pour batter into loaf tin.
- 7Dot dollops of TAHINI CRACKLE CRUST sauce over the top and use a skewer to create a swirl pattern.
- 8Bake for 60 mins.
- 9Cool for 20 mins and then transfer to a rack to cool completely before slicing.
Ingredients
- 250 g banana, mashed
- 4 large organic eggs
- 0.5 cup coconut blossom syrup
- 0.25 cup melted coconut oil
- 1 vanilla pod, seeds only
- 150 g almond flour
- 125 g all purpose organic GF flour
- 0.5 tsp ground cinnamon
- 0.25 tsp ground cardamom
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp Kalahari desert salt
- 3 tbsp RUNNY tahini
- 1 tbsp coconut sugar
- 1 tsp virgin coconut oil, melted
Equipment
loaf tinparchment paperlarge bowlwhiskskewerrack
Tips
- Do NOT over-mix the batter.
- Cool for 20 mins in the tin then transfer to a rack to cool completely before slicing.
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