A Little Nutty Bread

This was the first time I made yeast bread in over 10 years. I was so excited and impatient to have my son try it that I did not let it cool enough before removing it from the pans. It was delicious, though. Here is the recipe:
- this time around, I did not use raisins or cinnamon

3 c plus 6 T warm water
6 t yeast
3/4 c tahini (or in the loaves shown, I used 1 mashed ripe banana & 1/4 c tahini)
1 1/2 t vanilla
3 3/8 c quinoa flour plus 1 c almond flour
1/3 c agave nectar
1 1/2 t sea salt
3 t cinnamon (if making raisin bread)
2 1/4 c raisins

In Mixing bowl, stir yeast into warm water until dissolved. In separate bowl, combine flour, salt, and cinnamon together. In a small bowl, mix mashed banana & tahini together. Add banana, tahini, vanilla, and agave to the yeast mixture then add half of the flour mixture. Beat with mixer on low speed for two minutes. Add remainder of flour mixture and beat by hand until smooth. Scrape dough from sides down into bowl. Mixture will be thin and runny. Cover and let rise until doubled, about forty minutes. Stir batter down, fold in raisins. Pour into 2 greased  and floured 9x5x3 inch loaf pans. Let rise again about thirty minutes. Bake at 375 degrees for 40 to 45 minutes until golden brown and knife inserted comes out clean. Makes two loaves.