Preheat oven to 350 degrees F. Grease loaf pan with oil/butter.
Combine wet ingredients: In a large bowl, combine oil, honey, and tahini. Add eggs and whisk until combined.
Mash bananas: In a small bowl, mash 3 overripe bananas until they reach your desired consistency. I like some chunks of banana, but feel free to mash until smooth.
Add mashed banana, milk, yogurt, and vanilla to the bowl of wet ingredients. Mix until combined.
Next, add dry ingredients to the wet ingredients, starting with baking soda, flaxseed, cinnamon, and salt. Stir until combined.
Lastly, switch to a wooden spoon and slowly add flour, stirring as you add it in. Stir until just combined – some lumps are okay, but you don’t want to over mix it. If you’re adding in any additional ingredients (nuts, dried fruit, chocolate chips, etc.), gently fold them in now.
Pour batter into loaf pan, smooth the top of the batter and top with one halved banana.
Bake for 55-60 minutes or until the top is golden brown. It’s done when an interested toothpick comes out clean. It’s also helpful to let the bread rest for about 10 minutes as it will continue to cook slightly as it cools. Enjoy!
Notes
LEFTOVERS/STORAGE: This bread is very moist so it will keep outside the refrigerator for only about two to three days. Store in the fridge for up to 5 days. I like to use beeswax wraps to store them. You can also freeze them in an airtight container – glass container or a beeswax wrap (I usually use to beeswax wraps for storing the bread in the freezer)NUTRITION NOTES: This banana bread is made with whole wheat flour, which has more fiber than regular flour. It’s also packed with bananas, which are high in potassium and fiber. MAKE IT DAIRY-FREE: use almond milk instead of regular milkMAKE IT VEGAN: use maple syrup instead of honey, use flax eggs instead of eggs and use a plant-based milk instead of cow’s milk.MAKE IT GLUTEN-FREE: use gluten-free flourSERVING SUGGESTIONS: Top with whatever your heart desires: butter, almond butter, ghee, honey, tahini. All would be amazing.