Banana Tahini Bread, with Sticky Tahini Sauce.

One of my favourite vegan cakes, it is perfect for a indulgent breakfast or a mid-afternoon snack with some Early Grey tea.

Ingredients (for the cake)

1 Orange, the zest & juice
2 ripe bananas
150ml Extra Virgin Olive Oil
2 Tablespoons of Tahini
1 tbsp cinnamon
50g Flaxseed
2 tbsp coconut yogurt
1 tsp vanilla essence
130g coconut sugar
160g self raising flour
1 tsp baking powder
1 pinch of salt
(for the Sticky Tahini Sauce)
10 Tbsp of Maple Syrup
6 Tbsp Tahini
2 Tbsp Coconut Oil
Pinch of Salt
1)Turn your oven to 170 degrees. Line a baking dish with Coconut Oil and then set aside for later.
2) Mash your Bananas using the back of a fork. Add the Olive Oil, Tahini, Coconut Yogurt ,Vanilla Essence, Orange Juice & Zest. Whisk for 2-3 minutes.
3) Stir the Flaxseed, and leave for 4 minutes. Then, using a sieve, add all of your dry ingredients. Gently fold together and then add to your prepared baking dish. Pop in the oven for 35-40 minutes until a skewer comes out clean.
4) While the cake is cooking, time to make the Sticky Tahini Sauce. In a saucepan add all of your ingredients together allow to bubble then take off the heat, so you achieve a seriously creamy sticky sauce.
5) When your cake has cooled, using either a chopstick or a bamboo skewer, stab your cake a few times in random places. Then, drizzle over your Sticky Tahini Sauce over the cake. You can eat this immediately and should keep for three days.  I love mine with an extra drizzle of the Sticky Tahini Sauce, some maple syrup, pecans and red fruit.

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