Wholesome Seeded Banana Bread with Tahini and Olive oil. Dairy-free recipe.

Classic banana bread with a little twist. We worked hard on this recipe with my daughter trying to improve both the taste and the health benefits of classic banana bread. After a few attempts, we did it, hope you will enjoy this recipe too!

This banana bread is:

• Full of seeds, which are great sources of fibre. We added hemp, poppy and sesame seeds.
• A great source of calcium. Sesame and poppy seeds are high in calcium.
• Filled with blackstrap molasses which is a great source of iron. Molasses is a thick syrup that people use as a sweetener. It is a byproduct of the sugar-making process.
• Rich in spelt flour. It’s a good source of fibre and contains micronutrients such as calcium and vitamin E.
• Packed with tahini (sesame paste). Tahini is full of healthy fats, vitamins, and minerals.
• Made with olive oil which has less saturated fat than butter and no dietary cholesterol
• Dairy-free.

As you probably noticed from my posts, I prefer moist, soft and easy-to-digest food, which are common qualities of Vata dosha following Ayurveda science. You can find so many interesting information about your dietary preferences exploring Ayurveda, and even fix your health problems, if you have any.

In my opinion, the texture of cakes made with oil is much more tender, moist and lighter than the texture of cakes made with butter. The taste is great for days after they’re baked. But the type of oil you use and its quality is very important here. A high-quality non-refined oil with a light taste profile is the best choice. Such as extra virgin olive oil with a mild flavour, or cold-pressed rapeseed oil (The Good Oil brand is my fave), or grapeseed oil (I use Pams) which is healthy and absolutely amazing for baking, but I would recommend adding a little bit less oil than the recipe is saying (I add 1 Tbs less).

Molasses and tahini paste both work great here, they do the texture of the cake super moist and lift the taste to the next level.

Wholesome Seeded Banana Bread with Tahini and Olive oil

Recipe by Leno RegushCourse: Baking, Dessert, BreadmakingCuisine: Classic, Modern, HealthyDifficulty: Medium

Servings

8

servings

Prep time

20

minutes

Cooking time

1

hour 

Classic banana bread with a little twist. This banana bread is moist and fluffy, with a delicate crunch of seeds. We worked hard on this recipe with my daughter trying to improve both the taste and the health benefits of classic banana bread.

Ingredients

• 1 cup all purpose flour

• 1/2 cup spelt flour

• 2 teaspoons baking powder

• 1/4 teaspoon fine salt

• 2 Tbs toasted sesame seeds

• 2 Tbs poppy seeds

• 2 Tbs hemp seeds

• 2 eggs

• 2/3 cup sugar (I use brown sugar and coconut sugar in ratio 1:1)

• 1/2 cup olive oil

• 1 Tbs tahini

• 1 Tbs molasses

• 1 teaspoon vanilla extract

• 1 cup mashed banana with little chunks (I use two large overripe bananas)

• 1/2 cup toasted, chopped walnuts (optional)

• one small banana cut lengthwise (for decoration)

• 1 Tbs toasted sesame seeds (for decoration)

Directions

• Preheat the oven to 180С (350F). Line high 10x18cm loaf pan with baking paper.
• In a large bowl whisk together the flour, baking powder, salt and seeds.
  In another bowl whisk together the oil, eggs, sugar, vanilla extract, molasses and tahini. Gently mix in the mashed banana with little chunks. Add the wet mix to the dry mix whisking until combined. Fold in toasted chopped walnuts.
• Pour batter into the prepared loaf pan, arrange banana slices on top of batter. Sprinkle with the toasted sesame seeds.
• Bake for about 60 -70 minutes or until a skewer comes out clean. Let it cool for at least 7 minutes before you remove it from the pan, then chill completely before the cut. Enjoy!