Tahini Banana Bread (Flourless)

5
(1)
  • Cooking and Prep: 1 h
  • Serves: 6
  • Contains:

Recipe provided through Masbia's Emergency Trailer Drive. See below for details.

 

First there were tahini brownies…then tahini chocolate chip cookies 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!

 

Ingredients (10)

Main ingredients

Start Cooking

Prepare the Tahini Banana Bread

  1. 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 Easy Baking Parchment Paper.

  2. 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.

  3. 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.

  4. Pour the batter into the loaf pan, top with chocolate chips, and place in the oven.

  5. 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.

  6. 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.

About

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.

  • mom gtrrf

    Posted by poiupui |2021-05-01 21:57:01
    Replies:
    0
    0
  • Sharon Nachimson

    Just curious. Why just egg whites and not the whole egg?
    Posted by nachim311 |2020-12-30 12:42:03
    Replies:
    Esther Leah
    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.
    Posted by Esther Leah|December 30, 2020
    Leah
    Probably because there is no flour so beating up the egg whites will help
    Posted by Lalala|December 30, 2020
    Raquel Admin - Kosher.com Admin
    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.
    Posted by raquel_kosher|January 5, 2021
    0
    3
  • Faigy Hess

    Amazing and delicious, thanks so much!!
    Posted by F Hess |2020-06-24 00:55:08
    Replies:
    0
    0
 
Please Log in to post a review How'd it turn out? Write a review. SUBMIT
  • Faigy Hess

    Amazing and delicious, thanks so much!!
    Posted by F Hess |2020-06-24 00:55:08
    Replies:
    0
    0
Please Log in to ask a question Write your question here POST

NEWSLETTER
Subscribe to kosher.com

For the latest and trendiest recipes!
Subscribe to kosher.com
For the latest and trendiest recipes!
BACK TO TOP