Tahini Banana Bread (Flourless)

Melinda Strauss Melinda Strauss
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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!

 

1h 6
Easy Vegetarian Pescatarian Gluten Free No Refined Sugar Parve

Contains: Egg, Sesame

Directions

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 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

Description:
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.

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2 Comments

Sharon Nachimson •

Just curious. Why just egg whites and not the whole egg?

Esther Leah •
Reply to Sharon Nachimson

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.

Leah •
Reply to Esther Leah

Probably because there is no flour so beating up the egg whites will help

Raquel Malul Kosher.com Team •
Reply to Leah

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.

Faigy Hess •

Amazing and delicious, thanks so much!!