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Gingerbread-Tahini Banana Bread with Maple Glaze Recipe

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4 from 1 review

  • Author: Sara
  • Total Time: 1 hour 10 minutes (including cooling time)
  • Yield: 12 servings
  • Diet: Gluten Free

Description

This Gingerbread-Tahini Banana Bread is a moist and flavorful loaf combining the warm spices of gingerbread with the rich, nutty taste of tahini. Sweetened with molasses and maple syrup, it offers a unique twist on traditional banana bread, enhanced by almond and oat flours for a hearty, gluten-free base. Finished with a simple maple glaze, this bread is perfect for breakfast, snacks, or dessert.

Ingredients

Bread Ingredients

  • 1 cup thoroughly mashed ripe banana (about 3 small or 2 large spotted bananas)
  • 2 large eggs
  • 1/3 cup tahini, well-stirred (such as Soom Foods brand)
  • 1/4 cup molasses
  • 1/4 cup pure maple syrup
  • 3 Tbsp. melted and cooled butter or coconut oil
  • 1 tsp. vanilla extract
  • 1 1/4 cup almond flour
  • 1/2 cup oat flour
  • 1 Tbsp. pumpkin pie spice
  • 1 tsp. ground ginger
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. kosher salt

Maple Glaze

  • 1/2 cup powdered sugar
  • 1 Tbsp. pure maple syrup
  • 1 Tbsp. milk of choice
  • 2 tsp. melted butter or coconut oil

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350ºF (175ºC). Line a 9×5-inch loaf pan with parchment paper and lightly coat it with non-stick cooking spray to ensure the bread doesn’t stick.
  2. Mix Wet Ingredients: In a large bowl, combine the thoroughly mashed bananas, eggs, well-stirred tahini, molasses, pure maple syrup, melted and cooled butter or coconut oil, and vanilla extract. Whisk these ingredients together until well blended and smooth.
  3. Add Dry Ingredients: Add the almond flour, oat flour, pumpkin pie spice, ground ginger, baking powder, baking soda, and kosher salt to the wet mixture. Stir gently with a wooden spoon or rubber spatula until just combined to avoid overmixing.
  4. Pour Batter and Bake: Pour the batter into the prepared loaf pan, smoothing the top lightly. Bake in the preheated oven for 50 to 55 minutes. Check doneness by inserting a toothpick in the center; it should come out mostly clean with a few moist crumbs.
  5. Cool the Bread: Allow the bread to cool in the pan on a wire rack for at least 15 minutes. Then, remove the loaf from the pan and let it cool completely on the rack for 1 to 2 hours before glazing.
  6. Prepare Maple Glaze: In a medium bowl, whisk together powdered sugar, pure maple syrup, milk of choice, and melted butter or coconut oil until smooth.
  7. Glaze the Bread: Drizzle the maple glaze evenly over the cooled banana bread. For extra serving glaze, you may double the glaze recipe.

Notes

  • Ensure bananas are very ripe and spotted for optimal sweetness and moisture.
  • Use a mix of softened butter or coconut oil depending on dietary preference or flavor.
  • The bread can be stored at room temperature for up to 3 days or refrigerated for up to a week.
  • This recipe is gluten-free if oat flour used is certified gluten-free.
  • You may substitute the milk in the glaze with any milk alternative such as almond or oat milk for a dairy-free option.
  • For a richer flavor, allow the bread to rest overnight before glazing.
  • Prep Time: 15 minutes
  • Cook Time: 50-55 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/gingerbread-tahini-banana-bread-with-maple-glaze-recipe/