Banana Honey-Tahini Almond Bread
Banana Honey-Tahini Almond Bread is a twist to the classic cake, made with ripe bananas and many healthy ingredients such as tahini, honey and almonds.
Although we have not left on vacation this year, we have been away again for a fews days.
This summer it's been really hot and humid here in Athens, not the kind of weather that one could stay on the computer for long.
Whenever we can we go to the beach or get away for the weekend.
We have visited Nafplion a few times and during one of our trips there on our way back we visited Epidavros.
Our last trip was to Sparta last week. During our stay there we visited Gytheio and the villages of Vamvakou and Arachova (Karyai) on Parnonas, which is the mountain range opposite Taygettus. Shall write about our trips in another post.
When we came back, I found that some bananas which were left behind had became black outside and ripe inside, so the first thing that came to my mind was to make banana bread but not the usual one you all know.
I made it with less butter by substituting it with honey-tahini (if you don't have honey tahini, just add honey to plain tahini until it is sweet enough) and almonds making it a very tasty and much healthier cake.
If you like tahini you will love this cake.
On another note, this month marks the 3 year anniversary of Kopiaste. I can't believe that I have been blogging for three years. It seems like yesterday when I started blogging. The first blog was bilingual as I wrote both in English and Greek and a few months later, I decided to have two separate blogs, one in English and one in Greek.
Thank you all my dear readers for your love and support, as I know I couldn't do it without you!!
Banana Honey-Tahini Almond Bread
Banana Honey-Tahini Almond Bread is a twist to the classic cake, made with ripe bananas and many healthy ingredients such as tahini, honey and almonds.
Ingredients
- 70 grams (2.5 oz) butter, at room temperature
- ½ cup honey-tahini
- 1 cup (220 grams - 7.75 oz) brown sugar
- 2 eggs
- 3 ripe bananas
- ½ cup blanched almonds, coarsely cut
- 2 cups self raising flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon mixed spice
Instructions
- Pre-heat the oven to 180o C / 350o F.
- Beat together butter, tahini and sugar on high speed for 10 minutes, scraping the bowl when necessary
- Lower speed and add eggs one at a time.
- Add bananas and mix until they mash, then add the nuts.
- Meantime, sieve flour with salt, baking soda and mixed spice
- Add the flour gradually into the mixture and beat until light and fluffy.
- Grease a 31 x 11 cm (12 x 4 inches) loaf pan and empty batter, which should not exceed the middle of the loaf pan.
- Bake for 45 minutes to 1 hour, depending on your oven, or until a knife inserted in the middle comes out clean.
- Cool in pan for 10 minutes. Then take out of pan and cool on wire rack.
Notes
If you do not have mixed spice, you can replace it with a mixture of cinnamon, cloves, nutmeg and ginger powder.
Nutrition Information
Yield 10 Serving Size 1Amount Per Serving Calories 238Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 37mgSodium 591mgCarbohydrates 43gFiber 2gSugar 19gProtein 6g
Kopiaste and Kali Orexi!!
Ivy...the ingredients for this very particular banana bread are just wonderful. I usually grind the sesame seeds to a kind of paste and skip on buying tahini. I even sometimes lightly roast them.
Adding the honey is a great idea ;o)
Continued happy moments in your culinary blogging. Congrats on your 3rd year.
Flavouful wishes,
Claudia
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Ivy, congratulations...3th anniversary...what an accomplishment 🙂 love the banana bread with all the ingredients in it, specially honey tahini...yummie! Again, congratulations!
the loaf looks wonderful...happy blogversary....looking forward for many more such wonderful years..
Happy three year anniversary Ivy. Mine was at the end of May and slipped past unremarked. Who'd have thought we'd still be doing this 3 years down the track? Enjoy your break.
Happy 3rd Anniversary...that looks like a great bread(cake) to celebrate with. Reading your post made me realize that I missed my own blog anniversary. I'll have to do something belatedly.
Happy blogiversary! I LOVE tahini -and I even have a jar of honey tahini that I bought in Greece. Never thought to use it in baking, but that sounds perfect! This bread sounds wonderful. I bet the tahini would make a nice substitution in zucchini bread too. I foresee some baking in my kitchen soon!
Congratulations, Ivy!
Thank you so much everybody for your wishes.
Wow 3 years! Yes and I have reading your blog probbaly since then! It has been a joyful 3 yrs so I wish many more yrs to come Ivy!
Happy Blog Anniversary, Ivy !!!__Ciao
happy blog anniversary Ivy!!
this cake I must try I love tahini..and bananas...and almonds..I'm sure I will love this cake!!
baciusss
congrats on your blog!!! love the banana breadddd! yumms
have a lovely day
jen
OMG! The bread ;looks so moist n tempting!
Bon anniversaire à ton blog et je vous souhaite encore de longues années de recettes aussi bonnes que celle que tu nous proposes aujourd'hui.
A très bientôt.
Im sure this cannot be anything but wonderful. That is a unique list of ingredients but I can definately see them working well together. Great recipe!
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