Going bananas for a good loaf

During this time of year, bananas often find themselves overlooked as Central Otago stonefruit takes the spotlight. However, banana bread holds a special place in my heart, reminding me of summer days spent baking over a campfire with whatever ingredients we had on hand.

Recently, I had the pleasure of trying a banana tahini loaf at Kingi restaurant in Auckland. I was pleasantly surprised by its perfect balance of sweetness, complemented by coconut yogurt and hemp oil. The use of tahini adds a rich, nutty flavor while eliminating the need for butter or eggs. Opting for non-dairy milk ensures that even vegans can enjoy this delightful treat.

For a healthier twist on a classic, I recommend using stoneground wholemeal flour for a nutty flavor and light texture. If unavailable, a mix of wholemeal and white flour works just as well.

In addition to banana tahini bread, I have a recipe for a refined-sugar-free fruit and pumpkin loaf that is perfect for packed lunches or a midday snack. This moist and sweet loaf is made with dates, sultanas, and pumpkin, offering a guilt-free indulgence.

Both recipes are easy to make and sure to impress your friends and family. Give them a try and let me know what you think!

Banana Tahini Bread

This wholesome twist on a classic favorite combines the nutty flavor of tahini with the sweetness of ripe bananas. Light on sugar and dairy-free, this bread is perfect for any occasion.

Makes 1 loaf

Ingredients:

• 3 large, ripe bananas
• 1/2 cup milk
• 1/2 cup tahini
• 1/3 cup light olive oil
• 1/2 cup brown sugar
• 2 cups wholemeal stoneground flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 2/3 cup chopped dates
• 3 tsp sesame seeds

Method:

1. Preheat oven to 170°C fan bake. Grease and line a loaf tin.
2. Mash bananas in a bowl and add milk, tahini, oil, and sugar. Whisk to combine.
3. Fold in flour, baking powder, baking soda, cinnamon, and dates.
4. Pour into the loaf tin, sprinkle with sesame seeds, and bake for 40-50 minutes.
5. Let cool before slicing and serving.

Fruit and Pumpkin Loaf

This refined-sugar-free loaf is sweetened naturally with dates, sultanas, and pumpkin. Light and moist, it’s perfect on its own or with a spread of butter.

Ingredients:

• 340g pumpkin
• 1 1/4 cups chopped dates
• 2 cups sultanas
• 1 cup fruit juice
• 1 egg
• 1 1/2 cups flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp mixed spice

Method:

1. Preheat oven to 170°C fan bake. Grease and line a loaf tin.
2. Cook pumpkin until soft, mash, and set aside to cool.
3. Simmer dates and sultanas in fruit juice, then let cool.
4. Whisk egg, add pumpkin and fruit mix, and fold in flour, baking powder, baking soda, and mixed spice.
5. Pour into loaf tin and bake for 45-60 minutes.
6. Let cool before slicing and serving.