Banana, Date & Tahini Bread

‘My sister, our land has a throbbing heart, it doesn’t cease to beat, and it endures the unendurable. It keeps the secrets of hills and wombs. This land sprouting with spikes and palms is also the land that gives birth to a freedom-fighter. This land, my sister, is a woman.’

from “Hamza”, by Fadwa Tuqan

I made this banana, tahini and date bread for my mom in celebration of Arab Mother’s day, which overlaps with Spring Equinox. My mom and sister are both sensitive to gluten and dairy and don’t love sugar, which is why this recipe is gluten-free, refined sugar-free, and vegan (and still tastes really good!)

Recipe

• 3-4 overripe medium bananas (about 1 1/3 cups) 

• ¼ cup dairy-free milk

• ⅓ cup coconut sugar

• 1 cup chopped dates

• ¼ cup tahini (you can switch out with another nut butter if you prefer, but why?)

• ¼ cup coconut oil, melted

• 1 teaspoon vanilla extract

• 2 tablespoons chia seeds

• 11/4 cup gluten-free oat flour (blend some oats in a food processor or blender to make the flour)

• 1 cup almond four

• 1 tsp baking soda

• 1 tsp baking powder

• ½ tsp sea salt

• 2 tsp cinnamon

Method

1. Soak chopped dates for 15-30 mins in warm water, until soft. Drain.

2. Preheat oven to 350F. Grease a loaf pan or muffin pan with coconut oil.

3. Place bananas in a large mixing bowl and mash with a fork.

4. Add dairy free milk, coconut sugar, tahini, coconut oil, vanilla extract, and chia seeds, stirring to combine.

5. Add oat flour, almond flour, baking soda, baking powder, salt, and cinnamon. Stir until combined. Fold in dates.

6. Pour batter into pan.

7. Bake for 50 minutes to an hour, or until a knife comes out clean. If you’re using a muffin pan, check on the banana bread after 20 minutes.

8. Once done, let cool in the pan for 15 minutes and then remove from pan and place on a wire rack to cool completely before slicing.