Sumary of Meera Sodha’s vegan recipe for gluten-free tahini banana bread | The new vegan:
- Creating a recipe for a vegan and gluten-free banana bread was my Mount Everest.
- In another bowl, use a fork to mash 400g bananas to a paste, then add the tahini, sugar, oil, vinegar, vanilla and oat milk.
- Thinly slice the remaining banana into 12 coins and lay these on top of the cake in four rows of three, as in the photograph.
- Bake for 30 minutes, then turn down the oven to 180C (160C fan)/350F/gas 4, turn the tin around and bake for a further 30 minutes, until the top of the bread is golden and a skewer comes out clean.