Buckwheat, Tahini & Banana Bread
This rich and nourishing banana bread is the perfect way to use up overripe bananas, transforming them into a naturally sweet, moist loaf that feels indulgent yet wholesome.
Bananas provide natural energy and gut-friendly fibre, while tahini and olive oil add heart-healthy fats and a creamy texture.
Using buckwheat flour keeps the recipe gluten-free and boosts it with plant protein and minerals, while raw cacao brings antioxidant power and a rich chocolatey flavour.
The addition of sesame seeds and tahini provides extra calcium and beneficial compounds that support bone and hormone health.
Naturally dairy-free and easily made vegan by swapping in a flaxseed egg, this loaf is a versatile treat that’s as good for you as it tastes.
INGREDIENTS
3 medium-sized ripe or overripe bananas
60ml olive oil
50g tahini
1 large egg ( or 1 flaxseed egg = 1 tbsp milled flaxseed mixed with 3 tbsp water and left to expand in the fridge for 15mins)
50g caster sugar
35g soft brown sugar
1 teaspoon vanilla extract
60g buckwheat flour
25g raw cacao
¼ tsp sea salt
½ tsp bicarbonate of soda
100g chocolate chips
1 tsp sesame seeds
METHOD
Prepare a 1lb/450g loaf tin by lining it with baking parchment. Set the oven to 155°C for a fan oven or 175°C for a conventional oven.
Mash the bananas in a large bowl and then whisk in the tahini and olive oil.
When combined well, whisk in the egg and the vanilla extract
Now whisk in the sugars
Sift in the flour, cacao, salt and bicarb and whisk until well combined
Fold in the chocolate chips
Pour into the prepared loaf tin
Bake for 45-50 minutes or until a cake skewer comes out cleaner
Remove from the oven and allow to cool completely before enjoying
