Welcoming the cosy season with this insanely comforting sweet treat, made with wholesome ingredients and happens to be both vegan and gluten-free. Warm autumn spices, sweet banana, and a tahini caramel ribbon running right through the middle — save this one for later.
Watch the full reel here.
Ingredients
For the batter
3 bananas (2½ for the batter, ½ for topping)
~12 pitted dates, roughly chopped
1 block silken tofu (~300g)
¼ cup agave syrup
1 tsp vanilla extract
1 cup oat flour
½ cup almond flour
1 tsp baking soda
1 tsp baking powder
Pinch of salt
2 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground ginger
½ tsp ground cloves
For the caramel
¼ cup runny tahini
4 tbsp agave syrup
Water, added slowly until a caramel texture forms
Method
Mix the wet ingredients first, whisking the tofu as smooth as possible.
Fold in the dry ingredients and the chopped dates.
In a separate bowl, mix up the caramel sauce.
Spoon half the batter into a lined bread tin and spread over a few tablespoons of caramel. Add the remaining batter, then top with more caramel and the remaining half banana.
Bake in a 200°C oven for 45–50 minutes. Cool for about half an hour before slicing.
Tip (optional note box): Serve with the leftover caramel drizzled over and a spoonful of dairy-free yogurt.
