Whole Wheat Tahini Banana Nut Bread, a beautiful, nutty flavor for a moist whole wheat banana bread with some crunch from the pecans.
Song of the day: Blue Ain’t Your Color – Keith Urban
Here I am, still rambling about the weather. I thought that with the arrival of spring you would hear me talking about flowers blooming in the backyard, birds chirping, and long walks in the great outdoors. But no. After enjoying a -very- few sunny spring days, we were gifted by Mother Nature with some more snow, gray weather and not so warm temperatures on this side of the world. And I cannot help but feel gloomy, tired and blue.
I still go to yoga, and that helps relieve some tension in my body and bring some peace to my restless mind. Yesterday, even if it was a snowy day, on the spur of the moment, I put on my boots, jacket, hat, grabbed my yoga mat bag and headed to the bus stop to go to an afternoon yoga class. After one hour of flow yoga, I felt rejuvenated. Being among other people and not being confined in the house had its merit, plus being in the moment and shut the train of thoughts for some time felt really good.
Trying to break the day pattern, doing something that I enjoy doing and not something that I have to do, brings a whiff of fresh air to an otherwise stagnant routine. Sometimes it is yoga or jazzercise, sometimes it is going shopping to a mall, other times meeting a friend for lunch or coffee. I love when the weather allows me to go outdoor, although living in this neck of the woods makes it harder, especially for me, not used to this kind of inclement weather. So, for the majority, I break the day coloring, painting, reading, and baking.
Most of my baked goods are basically created following these three indicators: “what do we need to use up”, “what’s for dessert tonight” or “what’s for breakfast tomorrow”. However, I bake more than we actually need or can eat, and that is when friends and neighbors come to the rescue. Those are the creations of pure boredom. Sometimes I hear myself calling Loreto at work and saying “I’m bored!”, before I can even realize I actually took the phone and did it. It’s hard for me, I’ve worked for the past 25 years in Government offices in a fast pace, lively, driven environment, in a city that was mine from birth, Rome, with family and friends around me. So, allow me, once in a while, to feel lonely, bored, and blue. And in those days, I bake.
This Whole Wheat Tahini Banana Nut Bread is partly my answer to “what’s for breakfast tomorrow” and partly a labor of getting out of boredom. Whatever the reason, the end result was an enjoyable Whole Wheat Banana Bread, with a lovely, nutty, tahini flavor, mildly sweetened with coconut sugar, spiced with cinnamon and vanilla and an additional crunch from the pecans. It was great at breakfast, but also as a dessert, when Loreto came up with one of his concoctions: chopped banana bread at the bottom of a bowl, a scoop of gelato and chocolate sauce with a drizzle of cherry jam on top. Divine!
Tahini is an ingredient we’re using a lot, lately, both in sweet and savory recipes, as well as different kinds of hummus and dressings. It is packed with essential vitamins and minerals and is so versatile that we just cannot have enough of it!
You will find this Whole Wheat Tahini Banana Nut Bread to be soft, moist, flavorful. You can add and subtract ingredients as you most like, using different nuts and spices, replacing the nuts with chocolate chips or chunks, dried fruit, or nothing. And you can easily make it vegan, by substituting the egg with a flax egg and the greek yogurt with coconut or vegetable oil.
As for me, I’ll bake a Whole Wheat Tahini Banana Bread again with different add-ons, and maybe the weather will be finally nice so we can wrap it up, add it to a basket with other goodies, and take it on an outdoor picnic.
Song of the day: Blue Ain’t Your Color – Keith Urban.Print
- 1 1/2 cups organic, white whole wheat flour
- 1/3 cup organic coconut palm sugar
- 1 tsp cinnamon
- pinch salt
- 1 tsp baking powder
- 1 tsp baking soda
- 60 g pecans, chopped
- 2 ripe bananas, mashed
- 1 egg
- 1/3 cup tahini
- 1/4 cup greek yogurt
- 1/4 cup almond milk
- 1 tsp pure vanilla extract
- Preheat oven to 350° F. Line a loaf pan with parchment paper.
- In a large bowl combine the wet ingredients: mashed bananas, tahini, greek yogurt, egg, vanilla, and almond milk. Whisk until smooth.
- In a separate large bowl whisk together the dry ingredients: whole wheat pastry flour, coconut sugar, baking powder, baking soda, cinnamon and salt.
- Add dry ingredients to wet ingredients, stir, then add the chopped pecans.
- Mix with a spatula until just combined.
- Pour into prepared loaf pan and smooth top with a spatula.
- Bake in the preheated oven for about 40 minutes or until tester comes out clean.
- Cool loaf in pan on a rack.
It keeps well in the freezer, wrapped tightly in plastic wrap, for a month or more. For a vegan option, substitute the egg with a flax egg and the greek yogurt with coconut or vegetable oil.
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