Well, there is nothing more simple and delicious than banana bread. This recipe takes your average recipe to the next level with the addition of toasted sesame seeds for a yummy, nutritious and savory note. And since we were in mood for bananas and had none on hand : ) we used Tummy Thyme Banana, Coconut & Cinnamon puree instead and it was truly delish! Once cooled, you can cut big, thick slices, cube them and freeze them to pop into your toddler's lunchbox at a later date! Genius!
1.5 cups x gluten-free all-purpose flour
2 tsp x baking powder
1/2 tsp x baking soda
1/2 cup x almond milk (or milk alternative)
5 x ripe bananas (or 4 x Tummy Thyme Banana, Coconut & Cinnamon tubs)
1/2 cup x toasted sesame seeds (white or black)
3/4 cup x brown sugar
1/2 cup x coconut oil
1 tsp x vanilla extract
Pinch x sea salt
Line a bread tin with baking paper and grease all over.
Preheat the oven to 350'F.
Grind the sesame seeds into a powder, then transfer to a bowl. Add all the dry ingredients and mix well.
Defrost the Tummy Thyme tubs and allow to cool, then transfer to a large mixing bowl. Alternatively, mash 4 ripe bananas.
Add all the wet ingredients into the bowl and stir to combine.
Fold the mixed wet ingredients into the dry ingredients and combine well (make sure not to over mix).
Transfer the batter into the prepared baking tray.
Peel, then cut a banana lengthways and place on top of the batter.
Bake for 55 min. Insert a skewer into the bread and if it comes out clean it is ready!
Once cooled, turn onto a wire rack.