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Tahini Pistachio Banana Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 34 reviews
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 40-45 minutes
  • Total Time: 55-60 minutes
  • Yield: 8 servings
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

This Tahini Pistachio Banana Bread offers a delightful twist on classic banana bread by incorporating creamy tahini and crunchy pistachios. Naturally sweetened with maple syrup and made with almond flour, this moist, flavorful loaf is perfect for a wholesome breakfast or snack.


Ingredients

Scale

Wet Ingredients

  • 3 ripe bananas, mashed
  • 1/2 cup tahini
  • 2 eggs
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 1/2 cups almond flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt

Add-ins

  • 1/2 cup pistachios, chopped


Instructions

  1. Preheat oven and prepare pan: Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper to prevent sticking.
  2. Mix wet ingredients: In a large bowl, combine the mashed bananas, tahini, eggs, maple syrup, and vanilla extract. Stir the mixture until it achieves a smooth consistency.
  3. Add dry ingredients: Add the almond flour, baking soda, cinnamon, and salt to the wet mixture. Gently stir until just combined to avoid overmixing.
  4. Incorporate pistachios: Fold in the chopped pistachios, reserving some to sprinkle on top of the batter before baking.
  5. Fill loaf pan and top: Pour the batter into the prepared loaf pan, smoothing the top. Sprinkle the reserved pistachios evenly over the batter surface.
  6. Bake the bread: Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the bread comes out clean, indicating it is fully cooked.
  7. Cool and serve: Remove the bread from the oven and allow it to cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Slice and serve when ready.

Notes

  • Use ripe bananas for maximum sweetness and moisture.
  • You can substitute maple syrup with honey or agave nectar if preferred.
  • Almond flour makes this bread gluten-free and adds a nutty flavor.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • To keep pistachios extra crunchy, add half during mixing and half as topping as instructed.