Description
This vegan banana bread features a unique salted tahini caramel swirl, replacing traditional dairy with nutty tahini and oil for a moist, tender crumb and complex flavor.
Ingredients
Scale
- 3–4 large ripe bananas (approx. 400 g), mashed
- 150 g granulated sugar
- 80 ml neutral vegetable oil (canola or sunflower)
- 120 ml unsweetened plant milk (almond or soy)
- 5 ml vanilla extract
- 250 g all-purpose flour
- 5 g baking soda
- 2.5 g baking powder
- 2.5 g fine sea salt
- 120 ml full-fat coconut milk
- 100 g packed light brown sugar
- 30 g tahini
- 2.5 ml vanilla extract
- 2.5 g flaky sea salt
- 5 g toasted sesame seeds
Instructions
- Prepare Oven and Loaf Pan: Preheat your oven to 180°C / 350°F. Line a 23 x 13 cm (9 x 5 inch) loaf pan with parchment paper, leaving an overhang on the long sides for handles.
- Combine Wet Ingredients: In a large mixing bowl, combine the thoroughly mashed bananas, granulated sugar, vegetable oil, plant milk, and vanilla extract. Whisk until well combined and relatively smooth.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and fine sea salt until no lumps remain and leavening agents are evenly distributed.
- Combine Batter Gently: Add the dry ingredients to the wet ingredients. Use a spatula to gently fold and mix until just combined, stopping as soon as all flour pockets disappear. Do not overmix.
- Prepare Salted Tahini Caramel Base: In a small saucepan, combine the full-fat coconut milk and light brown sugar. Heat over medium heat, stirring until the sugar dissolves and the mixture reaches a gentle boil. Reduce heat to low and simmer for 5-7 minutes, stirring occasionally until slightly thickened.
- Finish Tahini Caramel: Remove the saucepan from the heat. Stir in the tahini, vanilla extract, and flaky sea salt until completely smooth. Set aside to cool slightly.
- Layer the Loaf: Pour half of the banana bread batter into the parchment-lined loaf pan. Dollop half of the salted tahini caramel mixture over the batter in small spoonfuls. Gently swirl the caramel through the batter using a skewer or knife.
- Layer and Swirl Again: Carefully spoon the remaining banana bread batter over the first layer. Dollop the remaining caramel on top and repeat the swirling process gently on the surface. Reserve a small amount (about 2 tablespoons) of caramel for serving.
- Bake Until Done: Bake in the preheated oven for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, tent loosely with aluminum foil.
- Cool Completely: Remove the banana bread from the oven and let it cool in the pan for 15 minutes. Lift the bread out using the parchment paper handles and place it on a wire rack to cool completely before slicing.
- Serve with Caramel: Slice the cooled bread into thick pieces. Gently rewarm the reserved caramel and drizzle over each slice, finishing with a sprinkle of toasted sesame seeds.
Notes
Use very ripe bananas with plenty of brown spots for maximum natural sweetness and moisture. Avoid overmixing the batter, as this develops gluten and can result in a dense loaf; if this happens, let the batter rest for 10 minutes before baking. Store cooled bread tightly wrapped at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100 g)
- Calories: 420 calories
- Sugar: 43 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 66 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: vegan, banana bread, tahini, salted caramel, baking, dessert, snack, family-friendly, breakfast