This fast and simple, vegan-friendly banana loaf is stuffed with fibre and the tahini topping is a delight (a nut butter additionally works properly). Simply the factor for a packed lunch or a day tea break.
Makes 10 slices
Substances
3 very ripe bananas (350-400g unpeeled weight)
75g tahini (or a nut butter)
100g comfortable mild brown sugar
1 tbsp cider vinegar
175g effective plain wholemeal flour
1 tbsp floor flaxseed
2 tsp baking powder
1 tsp bicarbonate of soda
¼ tsp salt
75g raisins (non-compulsory)
For the sesame topping
30g tahini (or a nut butter)
20g comfortable mild brown sugar
1-2 tsp vegetable oil (if wanted)
2 tsp sesame seeds (or flaked almonds)
1. Warmth the oven to 160C (180C non-fan) and line a
