Make this dairy-free banana bread the next time you have overripe bananas that need to be used up. It's made with just a few ingredients you likely already have on hand!
In a medium bowl, mash bananas with a fork before adding the tahini, eggs, maple syrup, and vanilla extract.
In a large bowl, whisk together all the dry ingredients.
Pour the wet ingredients into the dry ingredients and mix together well. It's okay to have some lumps in the mixture from the bananas. If choosing the optional ingredients, fold them in now.
Pour the batter into a parchment-lined 9x5 bread pan and bake for 50 minutes - 1 hour or until a toothpick comes out clean.
Let cool in the pan for 10 minutes, carefully take it out of the pan, and let cool further for an additional 15 minutes on a wire rack before cutting into slices.
Notes
SUBSTITUTIONS:No eggs? - I haven't experimented with this particular recipe, but if you feel like being adventurous you can try using a flax or chia egg (1 tablespoon ground flax/ground + 3 tablespoons water per egg).No maple syrup? - use raw honey or another liquid sweetener of choice.No tahini? - use peanut butter, homemade cashew butter, almond butter, or sunflower seed butter to keep it nut-free.Gluten allergy? - make sure to use certified gluten-free oat flour.Optional add-ins - nuts, chocolate chips, dried or fresh fruit, etc.optional add-ins - nuts, chocolate chips, dried fruit, etc.