Meera Sodha’s Vegan Recipe for Gluten Free Tahini Banana Bread | Vegan food and drink

VSMaking a vegan and gluten-free banana bread recipe was my Mount Everest. Taking out wheat flour, dairy products and eggs from the traditional pastry shop left me only bananas and sugar, but, thanks to the know-how of Freddie janssen of Snack bar in London (whose vegan tahini banana bread is excellent), as well as a generous online community that recommended buckwheat flour, as well as seven rounds of testing, I finally came up with a recipe that, personally , I can’t keep my hands.

Banana Tahini Bread

You will need a 1 kg cake tin.

Preperation 5 minutes
to cook 1h15
Makes 1 loaf of 1kg

2 tbsp rapeseed oil, plus extra for lubrication
250g buckwheat flour
1½ tablespoon ground flax seeds
1 teaspoon of baking powder
tsp baking soda
teaspoon of fine sea salt

5 large bananas, peeled to obtain 400g of flesh – keep the excess to decorate
80g of tahini – I appreciate Brown cypressa
180g light brown soft sugar
1½ teaspoon of apple cider vinegar
1 tablespoon of vanilla extract
200ml whole oat milk
– check that it is gluten-free, because not all brands are
Good vegan butter, to serve – as Naturli

Heat the oven to 200C (180C fan) / 390F / gas 6. Line a 1kg loaf pan with a long strip of parchment paper, making sure that part protrudes from the edges, and grease the sides with a little of oil.

Put the buckwheat flour, ground flax, baking powder, baking soda and salt in a large bowl and whisk to distribute everything.

In another bowl, use a fork to mash 400g of bananas into a paste, then add the tahini, sugar, oil, vinegar, vanilla, and oat milk. Mix well, then scrape into the flour bowl and mix until the dough is smooth and even.

Pour into the jacketed pan, then tap it on a work bench to even out the surface and release any air bubbles. Finely cut the remaining banana into 12 pieces and lay them on the cake in four rows of three, as in the photo.

Bake for 30 minutes, then lower the oven to 180C (160C fan) / 350F / gas 4, turn the pan and bake for another 30 minutes, until the top of the bread is golden and a spike comes out. own. Take out of the oven, let cool in the mold, then peel off using the “handles” of the baking paper. Cut into thick slices, spread with vegan butter and serve.

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Tanya S. Norvell