I always seem to have at least one extremely brown banana on the counter at all times.
And I find myself googling “what to do with ripe bananas” at least once a week. Anyone else? I can’t be alone in this.
Sure, you can freeze them and save them for a rainy day. But if you are anything like me, and you must be if you are still reading, you will forget you froze those bananas and they inevitably get buried underneath pints of ice cream. Still with me. Good.
While I love plain ‘ol banana bread (in fact we have a great recipe right here), sometimes you want something a little different. And sometimes you have half a jar of tahini leftover from making brownies. Light bulb moment. Banana bread + tahini = a very different and delicious take on the usual quick snack bread.
You all must also have some leftover tahini after making our brownies, right? And if you don’t, I encourage you to drop what you are doing, run to the grocery store, purchase a jar of that tahini, and make both these recipes ASAP. Because it is time to start thinking of back to school snacks, and both of these nut free baked goods fit the bill.
But this post isn’t about brownies, it’s about banana bread. So let’s talk banana bread.
You know sometimes you eat a loaf of whole wheat banana bread and think it kinda tastes like whole wheat banana bread? This is one of those cases where the whole wheat flour adds a really nice flavour dimension. The richness from the tahini and wholesomeness from the ground flax compliment that whole wheat flavour nicely. So you can feel good that you are getting an extra dose of fibre while still actually enjoying your snack bread.
I think it’s pretty darn good straight up, but we also enjoyed it as french toast one Sunday morning. Moral of the story – you’ll want to double this recipe to ensure you too have leftovers for Sunday brunch. And remember that ice cream in the freezer? Toast a slice of this bread, top with ice cream, and call me to say thank you.