Freddie Janssen of London restaurant Snackbar says…“We like to serve our banana bread toasted with a slab of butter and some Maldon salt, which un-vegans it but it tastes great as is, or vegan butter would work, too.”
If you can’t find dark tahini, regular tahini will do.
oat milk 240ml
apple cider vinegar 2 tsp
vanilla extract 1 tsp
soft dark brown sugar 200g
soft light brown sugar 140g
banana 500g very ripe,
dark tahini 130g
sunflower oil 3 tbsp
wholemeal flour 250g
fine sea salt 1 tsp
baking powder 2 tsp
bicarbonate of soda 1 tsp
black and white sesame seeds for sprinkling
butter to serve (optional)
Heat the oven to 180C/fan 160C/gas 4 and line a 900g loaf tin with baking paper.
Whisk together the oat milk and vinegar in a large bowl. Add the vanilla, sugars, bananas, tahini and sunflower oil, and mix well. In a separate bowl, mix together the flour, salt, baking powder and bicarb.
Fold the wet ingredients through the dry ingredients very gently, taking care not to over-mix, until there are no lumps of flour left. Pour the batter into the prepared tin and top with the sesame seeds. Bake for 30 minutes, then turn the oven down to 150C/fan 130C/ gas 2 and bake for 1 hour. Remove and cool in the tin for 10 minutes, before moving to a wire rack to cool completely.
Heat the grill to high and cut the bread into thick slices. Grill for 1 minute until toasting, then finish with a slab of butter, if you like.