Miso & Tahini Banana Bread

Probably one of the best banana breads I’ve ever had so I beg of you, please just make it. The miso gives it a delectable saltiness and the tahini gives it a nutty and creamy element.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 175°C and line a loaf tin.

Step 2

In a large bowl, add the banana and dates and mash well. Add the tahini, lemon juice, miso paste and soy milk. Mix well.

Step 3

Add the almond meal, oat flour, protein powder, cinnamon, baking soda and bi-carb soda. Mix well. Add a dash more soy milk if too thick.

Step 4

Transfer to the lined loaf tin and bake in the oven for 1 hour to 1 hour 15, or until the top is browned and a skewer comes out clean. Allow to cool for 20 minutes, remove from the loaf tin and allow to cool completely.

Step 5

Meanwhile, mix the tahini, rice malt syrup, water and vanilla extract in a small bowl.

Step 6

To serve, dollop coconut yoghurt on a plate and top with a slice of banana bread. Drizzle over the tahini caramel and sprinkle over sesame seeds.