Description
This Vegan Tahini Banana Bread is a moist, flavorful loaf that combines ripe bananas with creamy tahini and warm spices for a wholesome, plant-based treat. Perfectly sweetened with coconut sugar and enriched with olive oil, this bread offers a tender crumb and a subtly nutty taste. Ideal for breakfast, snack, or dessert, it is free from dairy and eggs, making it suitable for vegans and those seeking a healthier baked good option.
Ingredients
Scale
Wet Ingredients
- 118 ml soy milk
- 1 ¼ teaspoons apple cider vinegar
- 350 g ripe bananas (approx 3 medium or 4 small, peeled)
- 120 g runny light tahini
- 150 g coconut sugar (or soft brown sugar)
- 80 ml olive oil
- 1 tablespoon vanilla extract
Dry Ingredients
- 280 g all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 teaspoon ground cinnamon
Topping
- 1 tablespoon sesame seeds
Instructions
- Prepare: Preheat your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F). Lightly grease a 1-pound loaf pan with oil and line it with parchment paper, leaving an overhang on the sides for easy removal.
- Make buttermilk: In a jug, mix the soy milk and apple cider vinegar and set it aside to curdle, creating vegan buttermilk.
- Mash the banana: Place the peeled bananas in a large mixing bowl and mash them with a fork until smooth, leaving a few small lumps for texture.
- Mix the wet ingredients: Add the prepared vegan buttermilk, tahini, coconut sugar, olive oil, and vanilla extract to the mashed bananas. Whisk everything together until well combined.
- Mix the dry ingredients: In a separate medium bowl, combine the all-purpose flour, baking powder, baking soda, sea salt, and ground cinnamon. Whisk to evenly distribute the ingredients.
- Make the batter: Sift half of the dry ingredients into the wet ingredients bowl and fold gently to combine. Then fold in the remaining dry ingredients until no pockets or streaks of flour remain. Avoid overmixing to keep the batter tender.
- Assemble: Pour the batter into the prepared loaf pan and smooth the top with a spatula or knife. Optionally, dip a knife in olive oil and run it down the center of the batter to help the loaf crack evenly during baking. Sprinkle sesame seeds over the top.
- Bake: Bake for 55-65 minutes. At the 55-minute mark, check doneness by inserting a toothpick or knife; it should come out clean or with a few moist crumbs. If needed, continue baking in 5-minute increments until fully baked and golden brown.
- Cool: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
- Storage: Once cooled, wrap leftovers tightly in plastic, foil, or place in an airtight container. Store at room temperature for up to 5 days if the environment is cool, or refrigerate for up to 7 days. For longer storage, freeze slices separated by parchment for up to one month. Thaw at room temperature before serving.
Notes
- Soy milk and apple cider vinegar create a vegan buttermilk substitute essential for the bread’s texture.
- Use ripe bananas for optimal sweetness and moisture.
- Light tahini provides a mild nutty flavor that complements the bananas without overpowering the bread.
- Olive oil adds moisture and richness while keeping the bread vegan.
- Do not overmix the batter to avoid a dense texture.
- If you want extra crunch, consider adding chopped nuts or chocolate chips to the batter.
