Vegan banana bread

2 HOURS + COOLING SERVES 8 | EASY |

Oat milk, tahini and super-ripe bananas keep this egg-free, dairyfree banana bread moist and moreish. If you can’t find dark tahini, regular tahini will do. We like to serve ours toasted with a slab of butter and some Maldon salt, which un-vegans it but it tastes great as is, or vegan butter would work, too.

oat milk 240ml

apple cider vinegar 2 tsp

vanilla extract 1 tsp

soft dark brown sugar 200g

soft light brown sugar 140g

banana 500g very ripe, mashed

dark tahini 130g

sunflower oil 3 tbsp

wholemeal flour 250g

fine sea salt 1 tsp

baking powder 2 tsp

bicarbonate of soda 1 tsp

black and white sesame seeds for sprinkling

butter to serve (optional)

• Heat the oven to 180C/fan 160C/gas 4 and line a 900g loaf tin with baking paper.

• Whisk together the oat milk and vinegar in a large bowl. Add the vanilla, sugars, bananas, tahini and sunflower oil, and mix well. In a separate bowl, mix together the flour, salt, baking powder and bicarb.

• Fold the wet ingredients through the dry ingredients very gently, taking care not to over-mix, until there are no lumps of flour left. Pour the batter into the prepared tin and top with the sesame seeds. Bake for 30 minutes, then turn the oven down to 150C/fan 130C/ gas 2 and bake for 1 hour. Remove and cool in the tin for 10 minutes, before moving to a wire rack to cool completely.

• Heat the grill to high and cut the bread into thick slices. Grill for 1 minute until toasting, then finish with a slab of butter, if you like.

PER SERVING 501 KCALS | FAT 16.3G SATURATES 2.2G | CARBS 76.5G | SUGARS 53.6G FIBRE 6.1G | PROTEIN 8.7G | SALT 1.3G