In these Pecan and Tahini Banana Bread Bars (say that 5x fast – I dare you), the tahini adds a deep, rich flavor that pairs perfectly with the nuttiness of the pecans and the sweetness of the banana and the chocolate. It’s a little riff on your classic banana bread, turned into bars, that I think you’re going to love
I just started experimenting using tahini in both savory meals and sweet, gluten-free desserts, but it seems to be all the rage these days. At least that’s what the kids are saying. I haven’t been tolerating nut butter too well lately, so tahini truly has been my saving grace.
Let me know your favorite way to use tahini! I’m on a kick and can’t wait to try a million different creations with it!
Also, I highly suggest eating these warm with a scoop of nice cream while sitting on the couch in your pajamas. Trust me. That’s what I’ll be doing today.
Pecan and Tahini Banana Bread Bars
INGREDIENTS:
2 mashed bananas
1 egg
1/2 cup @soomfoods Tahini
2 tsp vanilla
6 tbsp maple syrup (can sub honey for SCD)
approx 1/4 tsp salt
1 cup almond flour
1 tsp baking soda
Handful chopped pecans
Handful refined-sugar free chocolate chips – I use @hukitchen baking gems (omit if SCD)
DIRECTIONS:
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Mix together wet ingredients.
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Then, add in the dry ingredients.
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Fold in your pecans and refined-sugar free chocolate of your choice. I used Hu Kitchen baking gems.
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Spoon the batter evenly into a 8×8 parchment lined baking pan.
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Bake at 325 Fahrenheit for 25-30 depending on your oven, until a toothpick comes out with only a few wet crumbs.
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Enjoy as noted above!
enjoy! xo
12 Responses
Are they supposed to be very soft or like a bar?
Hi Sabena! They are supposed to be soft, like banana bread but just in a square shape!
Great! I wasn’t sure so I put them back in the oven to harden up a bit and they were very good. Bit more of a chewy texture. Nice recipe!
what size pan?
I use 8×8!
My son and his girlfriend love these sooooo much I have requests for two breads at a time!!! I can’t make them fast enough!
Can you sub almond flour for all purpose flour?
Best way to store these?
They came out great!
These are seriously the best!! I keep making over + over with different variations. A savior for me on SCD.
I used half PB half tahini because I was almost out of tahini. Can’t taste either, just tastes like delicious banana bread! This is the first refined-sugar free banana breads (and treats for that matter) that I really don’t think you can tell the diff between it and the normal versuon. Thank you!
Didn’t realize I had no chips in the pantry so added 1/4 cup of cocoa… My hubs thought they were brownies! Yummmm
This looks so good! What a great combination of flavors!