Marbled Matcha Tahini Banana Bread
This banana bread with matcha and tahini is simple to make and a great flavour combination. Enjoy a slice for breakfast; it pairs well with a matcha latte.
Introduction
A one-bowl bake that’s simple to make and easy to slice up in the morning. Matcha and tahini work naturally together, with a smooth, nutty flavour that’s great any time of day.
Ingredients
| 2 large (about 180g/6¼oz) | ripe bananas |
| 75ml (2½ fl oz) | coconut oil, melted |
| 120ml (4 fl oz/½ cup) | maple syrup |
| 1tsp | vanilla extract |
| 2 | eggs |
| 50ml (1¾ fl oz/ 3tbsp) | oat milk |
| 220g (7½ oz/1¾ cups) | plain (all-purpose) flour |
| ¼ tsp | sea salt |
| 1 tsp | bicarbonate of soda (baking soda) |
| 1 tbsp | matcha |
| 1 tbsp | tahini |
| 1 tbsp | sesame seeds |
Essential kit
A 450g/1lb loaf tin.
Method
Preheat the oven to 170°C fan (375°F) and line a 450g/1lb loaf tin with baking parchment.
Mash the bananas in a bowl, then add the coconut oil, maple syrup, vanilla, eggs and milk, and whisk together. Sift in the flour, salt and bicarb, and fold to combine.
Divide the batter between two bowls. Sift the matcha into one and stir, and stir the tahini into the other.
Dollop the two mixtures into the prepared loaf tin, alternating between the two, and swirl with a fork. Top with the sesame seeds, then bake for 45 minutes, or until a skewer inserted into the centre comes out clean.
Allow to cool on a wire rack, then cut into slices. This will keep for one week stored in an airtight container.
Reviews
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