Gingerbread-Tahini Banana Bread takes the classic holiday flavor into new sweet realms. This aromatic, spice-filled bread is whole-grain, nutrient-packed, and ideal for Christmas or any other morning you're craving a warming baked good.
- 200 grams ripe, mashed banana (about 2 medium bananas)
- 2 large eggs
- ¾ cup brown sugar
- ¼ cup tahini (sesame seed paste) - I like Soom brand
- 3 Tbsp. melted and cooled coconut oil (or canola oil)
- 2 Tbsp. molasses
- 1½ tsp. vanilla extract
- 1½ cups white whole-wheat flour
- ¾ tsp. baking soda
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
- ½ tsp. nutmeg
- ½ tsp. kosher salt
- 1 tsp. white or black sesame seeds (optional)
- Preheat oven to 350°F. Coat a 9- x 5-inch loaf pan with cooking spray.
- Combine banana and next 6 ingredients (through vanilla) in a large bowl; whisk to combine.
- Spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, cinnamon, ginger, nutmeg, and salt in a bowl, stirring with a whisk. Add flour mixture to banana mixture; mix just until combined. Pour batter into prepared pan; sprinkle with sesame seeds.
- Bake at 350°F for 45 to 50 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan 10 minutes on a wire rack. Remove bread from pan; cool completely. Drizzle extra tahini over top, if desired.
Serving size: 1 slice Calories: 174 Fat: 6 gm Saturated fat: 3 gm Carbohydrates: 26 gm Sugar: 16 gm Sodium: 153 mg Fiber: 2 gm Protein: 4 gm
Jamie Vespa, MS, RD, LD/N, is a former TGH dietitian who is now assistant nutrition editor at Cooking Light magazine. You can find more of her recipes on TGH Health News and more recipes on her blog, Dishing Out Health.