Vegan Banana Bread with Tahini and Dates

Vegan Tahini and Date Banana Bread with frosting sits on a wooden board. A slice of this gluten-free and vegan banana bread is on a plate next to a coffee at the back.

Recipe by Cara Boatswain | Photography by Brandee Meier

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Prep Time 10

Cook Time 45

Course Baked Goods

Servings people

Ingredients

100 g dairy-free margarine
150 g brown sugar loosely packed
90 g hulled tahini
2 teaspoons Orgran Egg Replacer
60 ml water
1 teaspoon vanilla extract
2 tablespoons coconut milk
2 large bananas mashed
½ cup pitted dates roughly chopped
280 g gluten-free self-raising flour

FROSTING

100 g dairy-free margarine
125 g gluten-free icing sugar
1 tablespoon freshly brewed coffee
2 tablespoons hulled tahini
¼ cup pitted dates roughly chopped, to serve (optional)

Instructions

Preheat oven to 180°C and line a loaf tin with baking paper.
Place margarine, brown sugar and tahini in a large mixing bowl. Beat with an electric mixer until pale and creamy. Combine Orgran Egg replacer with 60ml water, pour into margarine mixture and beat until combined.
Add vanilla extract, coconut milk, bananas and dates. Stir with a wooden spoon until combined, then add flour and stir until free of lumps. Pour into prepared tin and bake in preheated oven for 45 minutes, or until a skewer inserted into the middle comes out clean. Cool in pan for 5 minutes before transferring onto a wire rack to cool completely.
To make the frosting, place ingredients in a bowl and beat with an electric mixer until creamy. Spread over banana bread and top with chopped dates (if using).

Notes

If you don't require the recipe to be vegan or egg-free, you can use 2 eggs in place of the Orgran Egg Replacer. If using eggs, omit the 60ml water too.

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