One Bowl Tahini & Bloobs Banana Loaf

Look at those bloobs! This is a delicious gluten, dairy, and refined sugar free one-bowl recipe you can enjoy for breakfast, brunch, and dessert with the entire fam.

I know you’ve probably been flooded with more than enough banana bread, muffin, loaf recipes to last a lifetime in the past year (some of them possibly from me lol). But...I had bananas that were on the outs, I had a few minutes while Cecily napped, and my mixer was out on the counter staring at me, so here we are again.


Hear me out though: besides being perfect for breakfast, brunch, dessert, and general snacking for the entire family, there are a few things that make this One Bowl Tahini & Bloobs Banana Loaf recipe a little unique and a bit different from the rest.


First of all, this is a one-bowl recipe. That means easy to prep and easy to clean. I get genuinely excited about sharing these kinds of simply delicious creations with others and helping them to save some time!


Secondly, this banana loaf is free of gluten, dairy, and refined sugars. I’m not into saying “no guilt dessert,” because there’s literally nothing you should feel guilty about when indulging in your favorite dessert from time to time. However, I am passionate about creating recipes that won’t give you a sugar crash or dessert hangover, because even though it might even be worth it sometimes, it's nice to have recipes on call that allow you to indulge and still feel good after. You can enjoy this without worrying about feeling sluggish, bloated, or out of it later. For me, that's a bonus worth sharing.


Finally...you guessed it: flavor and texture babyyy. The nutty and toasty tahini, sweet and smokey cinnamon, plump, tart blueberries, fragrant bananas, caramelly coconut sugar, and dense coconut oil come together to pack this One Bowl Tahini & Bloobs Banana Loaf with a deliciously magical punch. I hope you enjoy!

Prep Time: 15 minutes

Cook Time: 50 minutes

Yield: 1 Loaf (using a 9 or 10 x 5 x 3-inch pan)


Ingredients

Dry:

1 ½ cups gluten free flour

1 teaspoon baking soda

¼ cup coconut sugar

1 ½ teaspoons cinnamon


Wet:

3 overly ripe bananas

½ regularly ripe banana (optional for topping)

1 room temperature egg

⅓ cup coconut oil, melted

2 ½ tablespoons tahini

¼ cup maple syrup, plus more for topping

1 ½ tablespoons vanilla extract


1 cup blueberries, plus ½ cup for topping (optional)

Directions

Prep your batter:

  1. Preheat oven to 350°.

  2. Add all dry ingredients to a mixer and mix on low speed for one minute.

  3. Add all wet ingredients to the bowl and mix on medium speed until a thick batter forms.

  4. Scrape the sides and stir with a spatula once.

  5. Add the blueberries and mix on the lowest speed until mixed in.

  6. Line your pan with parchment paper or spray the pan with cooking spray to prevent sticking.

  7. Pour the batter into the pan and use a spatula to smoothly even it out.

*Topping Method is Optional/Open to Creativity!

  1. Topping: Gently press different size cookie cutters into the batter just until they’ll hold in place. I used extra small, small, and medium-sized heart-shaped cookie cutters.

  2. Create your topping design by filling each mold with blueberries and thinly sliced banana. If using cookie cutters, gently remove them from the batter before baking.

  3. Bake for 50 minutes. Remove and allow to cool for 10-15 minutes.

  4. Use a teaspoon to drizzle maple syrup over each heart to emphasize the shape. Slice and enjoy with love!


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