Lately I have been doing a food waste audit in my home. I recently moved in with my boyfriend, Nick, and we both have similar styles of buying way too much produce and not being able to consume it fast enough. A favorite thing for us to buy too much of is bananas! Which is actually a perfect excuse to make banana bread.
I am gluten free, so it really is a hit or miss on finding recipes that yield a moist, bouncy, and decadent loaf. I have been on a kick of Ottolenghi’s recipes because they are diverse, simple, and beautiful, so discovering his Sesame, Date, and Banana Cake in his cook book was incredible. It is technically a cake but it’s also just the best banana bread ever. They state to add regular flour or wheat flour, but I just sub 1:1 for Gluten Free Flour and it works really well!
I bought this Palestinian tahini a while ago because someone recommended it to me. I tried it once, and have been hooked ever since. I am fairly picky with tahini as there are so many tahinis I do not like because of the consistency, flavor and body, so trying this one was such a treat! Try it once, and I promise you will stock up on it so you never go without.
Another note when baking this banana bread: the more ripe the bananas, the better. I know that this is a no brainer with banana bread, but I have truly found that for this recipe, when the bananas are super ripe, it compliments the tahini, dates and other ingredients so well.
Another note when baking this banana bread: the more ripe the bananas, the better. I know that this is a no brainer with banana bread, but I have truly found that for this recipe, when the bananas are super ripe, it compliments the tahini, dates and other ingredients so well.
HERE IS THE RECIPE BELOW:
This one is from the style my plate website, but reflects the recipe in the book!
To note: I typically opt out of the frosting and caramelized banana because I enjoy the flavors of the banana bread as is, however I pasted it in case you wanted to try
it!
HERE IS THE METHOD:
I made this banana bread right before our flight because I was trying to use up all my produce before our trip and it also happened to be the best snack for the plane. I was able to save money on otherwise expensive airport food and was able to be zero waste during this flight.
If you guys ever try it, please let me know how it goes!
HAPPY BANANA BREAD-ING!!
<3 Stevie
4 comments
Hey y’all – just responding to these comments about the gluten free question. I forgot to write in that I just replace the recipe 1:1 for gluten free flour. I have used Cup for Cup and it is my favorite so far! Hope this helps! It doesn’t compromise the taste or the flavor<3
Hi! I am curious – you stated that you are gluten-free, however, the recipe uses “plain flour”. Is that meant to be wheat flour, or is it meant to be a gluten-free flour alternative? Thank you!
hey you mention you’re gluten free, do you just sub in gluten free flour 1 for 1?
You say this is gluten free, but the recipe just says plain flour, which usually means wheat flour. What kind of flour did you use? I am wary of just substituting a gf flour for plain flour – it often doesn’t work.