Yogurt Tahini Gluten Free Banana Bread

What you will need:

Non-stick cooking spray for spraying the pan
1 Cup light brown sugar
4 ripe bananas divided, (3 mashed, about 1 cup, and one sliced lengthwise for topping)
1/2 Cup Dannon Nonfat Plain Yogurt
1/3 Cup Extra-virgin olive oil
1/3 Cup tahini (or sub nut or seed butter)
1 tsp vanilla extract
2 large eggs, room temperature
2 Cups gluten free flour
1 tsp kosher salt
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cardamom
1/2 Cup pistachios, roughly chopped
1 Tbsp sesame seeds
2 tsp granulated sugar

Recipe created in partnership with @FeedFeed, @Dannon + @Jakecohen

Method:

Step 1:

Preheat the over to 350 degrees + grease a 9 x 5 inch loaf pan with nonstick spray.

Step 2:

In a large bowl, whisk the brown sugar + 3 mashed bananas until a relatively smooth paste forms. Whisk in the yogurt, olive oil, tahini, vanilla + eggs until well combined.

Step 3:

Add the flour, salt, baking soda, baking powder, cinnamon, nutmeg + cardamom. Stir until just incorporated + there are no pockets of flour, then fold in the pistachios.

Step 4:

Pour the batter into the prepared loaf pan + smooth the top with a spatula. Sprinkle the sesame seeds (or sub pistachios) over the batter than arrange the remaining halved banana on top, cut-side up. Sprinkle the granulated sugar over the bananas. Bake for about an hour, or until a toothpick inserted in the center comes out clean.

Step 5:

Let cool completely, then slice + serve.

Recipe created in partnership with @FeedFeed, @Dannon + @Jakecohen

#Dannon #GetSpooning #FeedFeed