- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
Parve
Easy
1 Hour
Diets 
Recipe provided through Masbia’s Emergency Trailer Drive. See below for details. First there were tahini brownies…then tahini chocolate chip cookie sticks…and now banana bread!!! Clearly I am tahini obsessed but I just can’t believe these recipes have absolutely NO FLOUR!! It’s magical and I can’t wait for you to love this recipe as much as I do! And yes, that’s a lot of exclamation points because this recipe deserves it!
4 egg whites
3 ripe bananas
1 cup raw/pure/plain tahini (just ground sesame) like Haddar Tahini *make sure to shake the container before you pour out the tahini
1/2 cup Gefen Pure Maple Syrup
1 teaspoon vanilla extract
1/2 teaspoon Gefen Cinnamon
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
1/4 cup chocolate chips, optional (but why wouldn’t you add them?!?)
Preheat the oven to 350 degrees Fahrenheit and line a loaf pan (you can also use an eight- by eight-inch square pan) with Gefen Parchment Paper.
In a mixing bowl, whisk the egg whites until frothy. This should take around 15 seconds. You can also use a fork to froth the whites.
Add the ripe bananas to the bowl and blend together with the egg whites. Now you can add all of the remaining ingredients: tahini, maple syrup, vanilla, cinnamon, baking soda, baking powder, and salt and whisk to combine.
Pour the batter into the loaf pan, top with chocolate chips, and place in the oven.
Bake the banana bread for 35-40 minutes, until the top is golden brown and the batter is set. Based on your oven, you may need to add an additional five minutes.
Remove from the oven and let cool in the pan for 15 minutes before removing (the parchment paper will make this process easy) and place on a cooling rack.
This recipe is provided through Masbia’s Emergency Trailer Drive. Masbia Soup Kitchen Network’s COVID-19 Relief Mobilization started in the beginning of March and is battling this historic food crisis with 500% more emergency food than before the outbreak. At the current rate, over twelve tractor trailer loads are given out every single week to the people standing on those unprecedented breadlines. Please consider sponsoring food during this historic food emergency.
How Would You
Rate this recipe?
Please log in to rate
Just curious. Why just egg whites and not the whole egg?
It is probably to keep down the cholesteral content. The yokes contain the choleseral, and since the eggs are used to bind the batter, the whites do the job well even without the yokes.
Probably because there is no flour so beating up the egg whites will help
Egg whites are used to help with whipping foods, adding a light and airy texture to them. They will help give the cookies a light, chewiness to them.
Amazing and delicious, thanks so much!!