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.
1 hour 15
75g (1/3 cup) coconut oil, melted
150g (1/2 cup) tahini
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
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!