Tahini Banana Cake
Equipment
Ingredients
- 2 eggs, lightly beaten
- 3 medium ripe bananas, mashed
- 1/3 cup tahini
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1⅓ cup oat flour
- 1/2 cup almond flour
- 1/2 tsp cinnamon
- 2 tsp baking powder
- 1/4 tsp salt
sesame seeds topping
Instructions
- Preheat oven to 350℉. Line a 8x4 inch loaf pan with parchment paper.
- In a large bowl, whisk together the eggs, mashed bananas, tahini, maple syrup and vanilla until smooth. Add in the oat flour, almond flour, cinnamon, baking powder and salt and mix until incorporated. Transfer the batter to your pan and tap the pan on the counter a few times. Sprinkle some sesame seeds on top and bake for 45-55 minutes or until toothpick comes out clean. Cover it loosely with a tented piece of aluminum foil at the 35 minute mark to prevent over browning. Allow to set in the pan for 10 minutes then transfer to a cooling rack to cool for 20 minutes prior to slicing.
Notes
Store leftovers in the fridge.
Make sure you use gluten free oats to keep this recipe gluten free!
Nutrition
Calories: 273kcal | Carbohydrates: 36g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 203mg | Potassium: 325mg | Fiber: 4g | Sugar: 14g | Vitamin A: 95IU | Vitamin C: 4mg | Calcium: 123mg | Iron: 2mg