Vegan Tahini & Banana Peel Bread

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Preparation time is 20minutes
Cook time is 1hours
Total time is 1hours 20minutes
Serve is for 8 people
Difficulty level: 2 out of 4

12 Ingredients

Number of servings
8
  • 1tablespoons apple cider vinegar
  • 1/2 cup oat milk
  • 2 bananas, unpeeled, washed, roughly chopped
  • 2tablespoons Woolworths vegetable oil
  • 1teaspoons vanilla bean paste
  • 1/3 cup unhulled tahini
  • 1 1/2 cups self-raising flour
  • 1 cup brown sugar
  • 1/4teaspoons table salt
  • 1teaspoons ground cinnamon
  • 1teaspoons ground ginger
  • 2teaspoons Woolworths sesame seeds, toasted

Nutrition per serving

1420 Kilojoules or 341 Calories
16% of daily energy intake*
Protein
5.5grams
Fat
12.4grams
Carbs
51.6grams
Sugars
31.2grams

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Waste not, want not. Use up leftover bananas, peel and all, in this delectable vegan banana bread topped with a tahini drizzle.

Method

Step 1 of 5

Preheat oven to 190°C/170°C fan-forced. Grease and line base and sides of 12 x 22cm (7cm deep) loaf pan with baking paper, extending paper 3cm above edges. Stir vinegar into milk, then stand for 5 minutes or until curdled.

Step 2 of 5

Place banana and milk mixture in a food processor and process until smooth and combined. Add oil, vanilla and 1/4 cup tahini, then process until combined.

Step 3 of 5

Combine flour, sugar, salt, cinnamon and ginger in a large bowl. Make a well in centre. Pour in banana mixture and stir until smooth and combined.

Step 4 of 5

Pour mixture into pan and level top. Bake for 1 hour, covering with foil if over-browning, or until a skewer inserted into centre comes out clean. Stand bread in pan for 5 minutes before transferring to a wire rack to cool completely.

Step 5 of 5

Combine remaining tahini and 2 tbs water in a small bowl. Drizzle over bread. Sprinkle with sesame seeds, then slice and serve

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