- Made with ripe bananas for natural sweetness, heart-healthy tahini, warming spices and plant-based milk, this is a comforting loaf that feels both satisfying and balanced.
- The maple–tahini glaze adds just enough sweetness without overpowering, while the sesame seeds bring a gentle crunch. Perfect for slow mornings, lunchboxes or accompanying a cup of tea, it’s the kind of everyday bake you’ll come back to again and again.
- Preparation Time: 25 minutes
- Cooking Time: 1 hour
- Serves: 6-8 people
Ingredients:
- 125ml neutral oil (sunflower or vegetable)
- 150g soft light brown sugar
- 2 large ripe bananas (about 230g mashed)
- 1 teaspoon vanilla extract
- 2 tablespoons tahini paste – smooth, well-stirred
- 240g self-raising flour
- ½ teaspoon bicarbonate of soda
- 1 teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- ½ teaspoon fine salt
- 80ml oat milk (or other plant milk)
50g chopped walnuts
- Glaze
- 2 tablespoons tahini
- 2 tablespoons maple syrup
- Pinch of salt
- Sesame seeds to finish
Method
- Heat oven to 170°C. Line a 900g loaf tin with baking parchment.
- Whisk oil and sugar until glossy. Add bananas, vanilla, and tahini.
- In a separate bowl, mix flour, bicarbonate soda, spices, salt and oat milk.
- Fold dry ingredients into wet; don’t overmix. Fold in walnuts.
- Pour into tin, smooth the top, and bake for 50–60 minutes until an inserted skewer comes out clean.
- Let cool for 10 minutes in the tin, then turn out.
- For the glaze, stir everything together until pourable. Drizzle generously once the cake is just warm.
Tagged in:
Banana,
cardamon,
dessert,
English,
Picnic,
Plant based milk,
SR Flour,
Tahini,
Tea,
Vanilla,
Walnuts
