I’ve made this banana bread every single week (okay, sometimes 2x per week) since I started my SIBO healing protocol. It’s free of all the things: gluten, grains, sugar, dairy and even nuts. But it’s delicious!
I knew this recipe was good enough to share when I found my mom sneaking a piece while I was visiting last weekend. My mom is always supportive of my healthified recipes but she 100% prefers the “real thing” (and is someone who’s great about enjoying in moderation! go Mom!). So her stamp of approval on this banana bread convinced me that it wasn’t just good enough for me during my gut healing protocol, but a yummy breakfast recipe for all!
This one’s for you Mama! I expect a loaf waiting next time I visit ;)
Tahini Banana Bread
1 cup ripe banana (about 3 medium bananas)
3/4 cup tahini
1/4 cup coconut oil, melted
1 tsp cinnamon
1 tsp vanilla
Pinch sea salt
1 tsp baking powder
Splash apple cider vinegar
Preheat your oven to 350 degrees. Line a bread loaf pan with parchment paper.
Add bananas, eggs, tahini, coconut oil, cinnamon, vanilla and sea salt to your blender or food processor and blend until combined.
Add baking powder and apple cider vinegar, and again blend until combined.
Pour batter into greased loaf pan.
Bake for 30-35 minutes, or until the bread is golden brown and a toothpick inserted into the middle of the bread comes out clean.
Note: the bread will puff up in the oven and look beautiful, but will likely fall as it cools. The photo above was taken after it cooled.. not the most BEAUTIFUL LOAF but hey there’s no flour, nuts, grains, sugar, etc etc. Trust me… it will still taste delicious.