This healthy banana bread recipe is perfect because not only is it paleo, gluten free and dairy free but it is super moist and delicious!
Banana bread is such a classic staple recipe, but this time we are making it with a twist. I used tahini in this recipe and it added wonderful flavor. Tahini, if you don’t know, is sesame seed butter. And is a great way to change up your normal banana bread. There are also so many benefits of tahini, check them out below!
High in healthy fats
Full of healthy fats that satisfy and keep you full, making it great for so many different processes in the body that rely on healthy fats to function.
Boosts brain health
Tahini is loaded with omega-3’s which help protect and nourish the brain. It also helps with boosting memory and cognitive performance.
Essential vitamins and minerals
Full of B vitamins, especially thiamine, as well as manganese, phosphorus, iron, and zinc. These are important cofactors in many processes in the body and help your immune system function well. So, adding this to this recipe is a great way to load up on these.
Regulates blood pressure
There are two compounds in tahini that make it great for heart health and that is sesamolin and sesamin. These both work to protect your arteries and prevent damage. It is also rich in a plant sterol called beta-sitosterol which is great for helping to keep cholesterol in check.
Improves skin
Tahini is full of vitamin E which helps to keep skin looking youthful and rejuvenated. It also helps to boost collagen and help with elasticity and firmness.
Healthy Banana Bread (Paleo, Gluten Free, Dairy Free)
Servings: 12
Ingredients
3 bananas
3 eggs
1/2 cup tahini
1 tsp vanilla
1 1/2 cups almond flour
1/4 cup arrowroot starch
1 tsp baking powder
1/4 cup monk fruit or coconut sugar
pinch himalayan salt
1/4 cup dairy-free/sugar free chocolate chunks or chips
Instructions
Preheat oven to 350F.
Mash your bananas using a fork or blender until smooth, a few chunks is fine.
Add in the tahini, vanilla, and eggs. Whisk until smooth.
In a separate bowl combine almond flour, arrowroot starch, Himalayan salt, monk fruit and baking powder. Stir until mixed.
Combine the wet and dry ingredients until just combined. Do NOT overmix.
Add in most of the chocolate, saving some to sprinkle on top.
Pour into a loaf pan either lined with parchment paper or sprayed with coconut oil.
Bake for 55-60 minutes or until a toothpick comes out clean.
Allow to fully cool before slicing.
If you make this recipe tag me, @keepupwithliv, on Instagram so I can see!
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