Tahini banana bread

I think I make this recipe at least twice a month. It’s one of those bakes that can be both a celebration dish and a Monday morning breakfast. 

The ingredients are super flexible and use just store cupboard staples…ps it can even be vegan :)

Ingredients 

300g ripe or over ripe bananas 

100ml milk (plant or cow)

80g tahini

80g maple syrup or honey

50g olive or rapeseed oil

50g caster sugar 

300g plain flour

1tsp cinnamon 

1 1/2tsp baking powder 

50g dark chocolate and or walnuts

Method:

Preheat your oven to 180c/160c fan. Grease and line a standard 9x5 loaf tin.

1. In a large mixing bowl, mash the bananas into a ‘slop’. Add the milk, tahini, maple syrup, oil and sugar, whisk into a batter.

2. In a separate bowl whisk together the flour, cinnamon and baking powder. Then bit by bit fold into the banana batter. Once you have a smooth creamy batter, add your chocolate/ nuts. 

3. Scoop the batter into your loaf tin, smooth the top then sprinkle with sesame seeds and top with banana (optional). Bake for 50 minutes until golden. Poke a skewer into the centre if it comes out clean it’s ready!

   

4. Rest on a cooling rack for at least half an hour before cutting yourself a slab :)

Ps: I like to top my banana bread with more tahini!