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Ingredients
Scale
- 3 medium bananas (ideally dark brown or at least spotty)
- ⅓ cup tahini (make sure fresh and not dried out)
- ¼ cup maple syrup
- 3 tablespoons coconut sugar
- 2 tablespoons ground flaxseed
- 2 tablespoons almond milk
- 2 teaspoons vanilla bean paste or vanilla extract
- 1 ¼ cup spelt flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ – ¾ cup vegan chocolate chips (optional)
Instructions
- Mash the bananas in a large mixing bowl, leaving some chunks for texture.
- Combine tahini, maple syrup, coconut sugar, ground flaxseed, almond milk, and vanilla with the mashed bananas.
- Sift together spelt flour, baking powder, and salt in another bowl.
- Gradually mix dry ingredients into the wet mixture until a thick batter forms.
- Grease a loaf pan and pour the batter in, smoothing it out.
- Bake at 350°F for 50-60 minutes until golden brown and a toothpick comes out clean.
- Let cool before slicing into about 8 pieces.
Notes
Ensure bananas are very ripe for sweetness and moisture.
Fresh tahini is best for optimal flavor; check the expiration date.
For denser bread, consider using whole wheat flour in place of spelt flour.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Vegan
Nutrition
- Calories: 145
- Sugar: 6
- Sodium: 200
- Fat: 6.5
- Saturated Fat: 1
- Unsaturated Fat: 5.5
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 2
- Protein: 3
- Cholesterol: 0