Tahini Teff Banana Bread

Ingredients:

-4 very ripe bananas

-1/2 cup tahini

-1/2 cup olive oil (can substitute melted butter if desired)

-2 eggs

-2 teaspoons vanilla extract

-2/3 cup brown sugar (light or dark) use 1/2 cup if you'd like it less sweet

-1/2 cup Bob's Red Mill 1 to 1 gluten free flour + 1/2 cup Teff flour (you can use 1 cup regular all purpose flour if desired)

-1 teaspoon baking soda

-1.5 teaspoons fine sea salt

-4 tablespoons raw sesame seeds

Method:

1. Preheat oven to 325 F. Line a 9"x5" loaf pan with parchment paper.

2. Place peeled bananas in a large mixing bowl and use a potato masher or your hands to mash the bananas until mostly smooth. A few tiny chunks of banana are ok.

3. Add tahini, olive oil, eggs, vanilla and sugar to the mashed bananas, and use a whisk to combine everything until the mixture is smooth.

   
   

4. Place a fine metal sieve over the banana mixture and pour in the flours, baking soda and salt. Shake/press through the sieve, then whisk the batter until smooth.

5. Pour batter into prepared loaf pan, then sprinkle the sesame seeds on top in an even layer.

   
   

6. Bake for 40 minutes, then check to see if the bread is done by gently pressing on the center of the loaf with your fingertip- if it's quite soft still, keep baking another 5 minutes, but if it feels firm, insert a toothpick or thin knife into the center of the loaf. The bread is done when a knife inserted into the center remains clean when you pull it from the center of the loaf. If you see wet batter on the knife, keep baking for another 5 minutes, then check again.6

7. When the bread is done, let cool on a wire rack until the bread reaches room temperature. Serve immediately or wrap tightly in plastic wrap or an airtight container. Banana bread tastes good the day it's baked, and even better the following days.