Tahini Crackle Crust Banana Bread

80 mins
Serves 1
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Directions

  1. 1Preheat oven to 165°C.
  2. 2Preheat oven to 165°C.
  3. 3Preheat oven to 165°C.
  4. 4Line a loaf tin with parchment paper.
  5. 5Line a loaf tin with parchment paper.
  6. 6Line a loaf tin with parchment paper.
  7. 7In a large bowl, whisk the mashed bananas, eggs, syrup, coconut oil, and vanilla until combined.
  8. 8In a large bowl, whisk the mashed bananas, eggs, syrup, coconut oil, and vanilla until combined.
  9. 9In a large bowl, whisk the mashed bananas, eggs, syrup, coconut oil, and vanilla until combined.
  10. 10Add almond flour, GF flour, cinnamon, cardamom, baking powder, baking soda, and salt.
  11. 11Add almond flour, GF flour, cinnamon, cardamom, baking powder, baking soda, and salt.
  12. 12Add almond flour, GF flour, cinnamon, cardamom, baking powder, baking soda, and salt.
  13. 13Fold gently until just combined - do NOT over-mix.
  14. 14Fold gently until just combined - do NOT over-mix.
  15. 15Fold gently until just combined - do NOT over-mix.
  16. 16Pour batter into loaf tin.
  17. 17Pour batter into loaf tin.
  18. 18Pour batter into loaf tin.
  19. 19Dot dollops of TAHINI CRACKLE CRUST sauce over the top and use a skewer to create a swirl pattern.
  20. 20Dot dollops of TAHINI CRACKLE CRUST sauce over the top and use a skewer to create a swirl pattern.
  21. 21Dot dollops of TAHINI CRACKLE CRUST sauce over the top and use a skewer to create a swirl pattern.
  22. 22Bake for 60 mins.
  23. 23Bake for 60 mins.
  24. 24Bake for 60 mins.
  25. 25Cool for 20 mins and then transfer to a rack to cool completely before slicing.
  26. 26Cool for 20 mins and then transfer to a rack to cool completely before slicing.
  27. 27Cool for 20 mins and then transfer to a rack to cool completely before slicing.

Ingredients

  • 250 g banana, mashed
  • 250 g banana, mashed
  • 250 g banana, mashed
  • 4 large organic eggs
  • 4 large organic eggs
  • 4 large organic eggs
  • 0.5 cup coconut blossom syrup
  • 0.5 cup coconut blossom syrup
  • 0.5 cup coconut blossom syrup
  • 0.25 cup melted coconut oil
  • 0.25 cup melted coconut oil
  • 0.25 cup melted coconut oil
  • 1 vanilla pod, seeds only
  • 1 vanilla pod, seeds only
  • 1 vanilla pod, seeds only
  • 150 g almond flour
  • 150 g almond flour
  • 150 g almond flour
  • 125 g all purpose organic GF flour
  • 125 g all purpose organic GF flour
  • 125 g all purpose organic GF flour
  • 0.5 tsp ground cinnamon
  • 0.5 tsp ground cinnamon
  • 0.5 tsp ground cinnamon
  • 0.25 tsp ground cardamom
  • 0.25 tsp ground cardamom
  • 0.25 tsp ground cardamom
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp baking soda
  • 0.5 tsp baking soda
  • 0.5 tsp Kalahari desert salt
  • 0.5 tsp Kalahari desert salt
  • 0.5 tsp Kalahari desert salt
  • 3 tbsp RUNNY tahini
  • 3 tbsp RUNNY tahini
  • 3 tbsp RUNNY tahini
  • 1 tbsp coconut sugar
  • 1 tbsp coconut sugar
  • 1 tbsp coconut sugar
  • 1 tsp virgin coconut oil, melted
  • 1 tsp virgin coconut oil, melted
  • 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.