This week's new recipe is a delicious 'not-so-sweet' Banana, Maple, and Tahini Loaf. In a recent poll, I asked whether you preferred a sweet or not-so-sweet banana loaf, and the not-so-sweet option emerged as the clear winner.
This loaf is subtly sweetened with a touch of maple syrup and the natural sweetness of Medjool dates. It's exceptionally delicious when served warm with a spread of butter, a drizzle of honey or tahini, and a sprinkle of sea salt. Yum!
For optimal flavour, be sure to use the ripest bananas you can find— the darker, the better.
I hope you love the recipe, and please let me know if you bake it @gatherandfeast.
Ingredients
Dairy-Free, Refined Sugar-Free, Nut-Free 
Makes 1 loaf 
20 minutes preparation time + 45 minutes cooking time (+ cooling) Loaf
- 75g (90ml / 1/3 cup) extra virgin olive oil
- 100g (90ml / 1/3 cup) pure maple syrup (or honey for alternative sweetness)
- 90g (90ml / 1/3 cup) hulled tahini (sesame seed paste)
- 1 tablespoon vanilla extract or paste
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon sea salt
- 2 eggs
- 350g mashed overripe bananas (about 3-4 large overripe bananas, yielding roughly 1 3/4 cups mashed)
- 140g Medjool dates (approximately 8-10 large dates, or 1/2 cup firmly packed), pitted & roughly chopped
- 250g (2 cups) white spelt flour or plain all-purpose flour
- 1 1/2 teaspoons baking powder
- 2 teaspoons apple cider vinegar or lemon juice
Toppings
- 3 tablespoons pure maple syrup or honey
- 1 tablespoon tahini
- 2 tablespoons sesame seeds
Method
- Preheat your oven to 180°C/350°F.
- Line a 31cm long loaf pan with baking paper and set aside.
- In a large mixing bowl, combine the olive oil, maple syrup, tahini, vanilla, cinnamon, cardamom, salt, and eggs. Whisk together until smooth.
- Add the mashed banana, dates, flour, baking powder, and vinegar. Fold together until just combined.
- Pour the batter into the pre-lined loaf tin.
- Next, pour over the 3 tablespoons maple, 1 tablespoon tahini, and sprinkle over 1-2 tablespoon sesame seeds.
- Using a skewer or knife, gently swirl the toppings into the batter using figure 8 motions.
- Bake at 180°C/350°F for 45 minutes.
- Remove from the oven and allow to cool slightly before removing from the tin.
- Enjoy it as is or warm, spread with butter, a drizzle of honey or tahini, and a sprinkle of sea salt.
NOTES
- Banana Ripeness: For the best flavour and sweetness, use overripe bananas. The more ripe they are, the sweeter and more flavourful your loaf will be.
- Flour Choice: The recipe suggests using white spelt flour or plain all-purpose flour. If you prefer a whole-grain option, you can use whole wheat flour instead, keeping in mind that it might affect the texture slightly.
- Medjool Dates: Ensure that the dates are pitted and roughly chopped before adding them to the batter.
- Toppings Swirling: When swirling the maple syrup, tahini, and sesame seeds on top of the batter, don't overmix. A gentle swirling motion with a skewer or knife is enough to create a visually appealing pattern on the loaf.
- Serve Suggestions: Enjoy the loaf as is or warm with optional toppings like butter, a drizzle of honey or tahini, and a sprinkle of sea salt.
- Storage: Store leftovers in an airtight container in the fridge for up to 5 days. It also freezes perfectly.
Free Resources
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