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Banana, Date & Tahini Loaf

Banana, date and tahini are a marriage made in heaven and they create a super moist, delicious loaf. There is no added sugar in this bake - the sweetness all comes from the bananas and the dates, so it's much more likely to keep your blood sugar balanced than an ordinary banana loaf.

To make it a bit more of a treat, you can add the tahini and coconut sugar sauce - it's good.

10 slices

1 hour 15


75g (1/3 cup) coconut oil, melted

150g (1/2 cup) tahini

2 eggs

4 very ripe bananas, mashed

60ml (1/4 cup) milk of your choice

2 tsp vanilla extract

225g oat flour

1 tsp baking powder

1 tsp bicarbonate of soda

1 tsp cinnamon

Handful walnuts, chopped

10 dates, chopped

Optional sauce:

2 tbs tahini

2 tbs coconut sugar

3 tbs water


Method for Banana, Date & Tahini Loaf

Pre-heat the oven to 160 degrees C.

In a large bowl beat the coconut oil, tahini and eggs together. Stir in the mashed banana, vanilla extract and milk.

Then stir in the dry ingredients - the oat flour, baking powder, bicarbonate of soda and cinnamon. Take care not to over mix.

Finally, fold in the walnuts and dates.

Transfer the mixture to a greased loaf tray and bake for 55-60 minutes or until a knife comes out clean.

If you'd like to make the sauce, simply simmer the tahini, coconut sugar and water over a low heat until you have a caramel consistency. Drizzle this over a slice of the loaf and enjoy!

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