Oil Infused Recipe : Banana Flaxseed Bread

 
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I don't know about you, but I've never met a banana bread I didn't like! This one is unique and has tons of added fiber and nutrients thanks to the flaxseed and secret ingredient, tahini! I have it here as gluten-free, but you could easily use another flour. -Lauren Dunaway

INGREDIENTS

  • Nonstick cooking spray for the bread pan

  • 2 cups Bob’s Red Mill Gluten-Free 1-to-1 baking flour

  • 1 tsp baking powder

  • 1 tsp baking soda

  • 1 tsp kosher salt

  • 1 tsp ground cinnamon

  • 1 tsp ground clove

  • 1/4 cup Bob’s Red Mill ground flaxseed meal

  • 3/4 cup organic coconut sugar

  • 2 large eggs

  • 2/3 cup organic tahini paste

  • 1/2 cup extra-virgin olive oil

  • 1 1/2 tsp pure vanilla extract

  • 2 drops Cinnamon Bark Vitality

  • 2 drops Clove Vitality

  • 4 ripe bananas, peeled and mashed

  • 2 tsp toasted white sesame seeds

INSTRUCTIONS

  1. Preheat the oven to 325 degrees Fahrenheit. Then spray a 9-by-5 inch loaf pan with cooking spray.

  2. In a medium bowl, combine the flour, baking powder, baking soda, kosher salt, ground cinnamon, ground clove, and flaxseed meal. Whisk the dry ingredients until combined. Set aside.

  3. Using the bowl of an electric mixer, add the coconut sugar, eggs, tahini paste, olive oil, vanilla extract, and the Cinnamon Bark and Clove Vitality. With the paddle attachment fitted to the electric mixer, beat on medium speed until creamy, for about 3 to 4 minutes. Turn the speed to low and add the mashed bananas. Continue mixing for another 2 minutes until combined.

  4. While the mixer is still on low speed, add the flour mixture in 3 batches, ensuring that it’s thoroughly combined after each addition.

  5. Turn the mixer off and pour the batter into the prepared loaf pan. Gently shake the pan to make sure that the batter is evenly distributed. Then sprinkle the sesame seeds on top of the batter, making sure that it covers every surface of the batter.

  6. Bake until the bread is really golden brown for about 1 hour and 15 minutes or when a skewer inserted into the center of the bread comes out clean or with some moist crumbs clinging to the skewer.

  7. When done, remove from the oven and let cool in the pan for 20 minutes. Then remove the bread to a wire rack to rest and cool completely, about 40-45 minutes.

After the bread has cooled completely, slice and serve warm or at room temperature. Store any remaining bread in a covered container and refrigerate!

What is your favorite banana bread recipe? Share in the comments and tag a friend who'd love this recipe!

 
Food Recipeslesley grahamFood Recipe, vitality oilsComment