Recipe

Banana Tahini Bread

Banana bread just hits the spot sometimes, right? Right.

Nut Free Banana Tahini Bread

Nut Free Banana Tahini Bread

It’s easy to understand why banana bread is so universally loved; When done right, the texture has an inviting richness, with a smooth banana taste throughout. It begs you to take the next bite. The tahini in this recipe adds an earthy depth to the banana bread, which I absolutely adore. It’s hearty. It’s flavorful. It’s well balanced on the sweet/unsweet scale. It’s almost confusing… you’ll want to savor a slice of it, and yet shove it in your mouth as fast as possible. Yeah, it is that good.

banana tahini bread with chocolate chips

I cut myself a slice yesterday, toasted it and smeared on some butter and flake salt. The melty chocolate chips with the salted butter was a revelation! Give this one a try. You won’t regret it. Most recently I’ve been making this with fairly bruised, but not super ripe bananas and I might prefer it! The result is a slightly less sweet but equally delicious loaf. This recipe is dairy free and nut free, and can easily be made vegan by substituting flax eggs for eggs. It packs up beautifully in a lunchbox, and you can serve this any time of day.

Banana Tahini Bread ingredients

I’ve made this multiple times, both with and without chocolate chips, and no surprise, my kids usually vote to include the chocolate chips.

If you make this, tag @lalalunchbox #lalalunchbox so that I can marvel at its beauty!

mashed banana

mashed banana

Banana Tahini Bread

3 ripe bananas + 1 banana for the top (optional)
1/4 cup tahini, well stirred 
1/4 cup coconut oil
3 tablespoons oat milk (you can use any milk here)
3 tablespoons maple syrup
2 large eggs
2 teaspoons vanilla extract
1/2 teaspoon apple cider vinegar 
1 teaspoon cinnamon 
1/2 teaspoon salt
1 teaspoon baking soda
1 1/4 cups whole wheat flour 
1/2 cup chocolate chips (optional) 

  • Preheat the oven to 350 F and grease a loaf pan with neutral oil.

  • Mash 3 very ripe bananas against the side of a large bowl. Add the wet ingredients to the bowl: tahini, coconut oil, oat milk, maple syrup, eggs, vanilla extract and apple cider vinegar.

  • Mix thoroughly. I always make sure to leave some lumps of banana, because that’s how I prefer it, but you can use a mixer if you prefer a smoother textured bread.

  • Add the cinnamon, salt and baking soda and stir gently.

  • Slowly add the flour, and continue to stir gently until it is fully combined.

  • Add the optional chocolate chips and give it one final mix.

  • Pour into your prepared loaf pan.

  • Slice the 4th banana in half lengthwise. Place each half on the top of the bread before baking.

  • Bake for 50-55 minutes, or until a tester comes out clean.

Banana Tahini Bread ready to bake

Pancake Egg Muffins

With summer quickly drawing to a close, the back to school season is looming large in my head. This year, my kids are in three different schools, and my eldest has leave the house by 7:00! The logistics are pretty daunting. 

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I contemplated the situation over a leisurely cup of coffee recently and considered two things that my kids love: muffins and eggs. Then it hit me... what if I combined the two? With pancake batter! Perhaps this could help the morning madness? 

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After several attempts, I've perfected the recipe and I'm so excited to share it with you. If you make the pancake batter in advance (it will keep for several days in the fridge), these are ready in 20 minutes. That's usually how long it takes for my kids to finally get around to finding their socks! Pancake egg muffins are delicious and fun to eat, and on those mornings when things feel even more crazed than usual, an out-of-the-ordinary breakfast can lighten the anxiety in the house. Bonus: they're perfect for the lunchbox! 

Heres what you need: pancake batter (recipe below), eggs and a muffin tin.

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For the pancakes:

  1. 1 cup flour

  2. 1/2 cup oat flour

  3. 1 teaspoon baking powder

  4. 1 teaspoon baking soda

  5. 1/2 teaspoon salt

  6. 2 large eggs plus 12 for the center

  7. 1 cup buttermilk (or plain kefir)

  8. 5 tablespoons melted butter (or avocado oil)

  9. 2 tablespoons maple syrup

Preheat the oven to 350. Mix all of the ingredients except the eggs that you’ll use inside of the muffins in a large mixing bowl until the batter is smooth. Grease a muffin tin and pour a bit of batter into the bottom of each. Crack one egg into each and cover the top with more batter. Bake for 17-19 minutes, depending on how runny you want the eggs. 

Use any remaining batter for pancakes (and freeze them for later if you'd like). as an alternative, you can bake these with fruit instead of eggs. Banana slices and fresh peach are in our current rotation. 

If you make these, tag me on Instagram. I'd love to see!  

Enjoy!