Tahini banana bread 🍌 SWOOOON. My first time baking with tahini and I’m sold 🙋🏻‍♀️ have you ever given it a go? Not gonna lie, I licked the batter. Still no salmonella & 💯 worth it 👅 PLUS I used @silverfernbrand kakato natural sweetener to support digestive health and add some extra fiber to the recipe 👊🏻 Ok, ready? Go! You’ll need: 2 ripe bananas 4 tbsp honey 1/3 c @woodstockfoods tahini (mine was no salt added, so I used extra salt below!) 1 3/4 c almond flour 1 tspn ground cinnamon 1/2 tsp pink Himalayan salt 1 tspn baking soda 2 eggs 1 1/2 tspn @betterbodyfoods Madagascar vanilla extract 1 tspn @silverfernbrand kakato natural fiber sweetener (so many awesome benefits, but if you don’t have any on hand, sub an extra tspn of honey!) A sprinkle of sesame seeds 👩🏻‍🍳 Preheat your oven to 350° & grease your loaf pan with coconut oil. Combine super ripe mashed bananas and honey in a mixing bowl. Add remaining ingredients and mix until thoroughly combined (I like to whisk my eggs separately first to assure no shells sneak in!) Pour your batter into greased pan and sprinkle sesame seeds on top and swirl some in for good measure. Bake for 35 minutes or until your toothpick comes out clean 👌🏻 PS I ALWAYS prefer my banana bread after a few hours of refrigeration 🤤