Nothing makes me happier than using leftover ingrédients (and even close to expiry ones) to create new recipes! This banana and tahini muesli breakfast loaf is so light yet so moist and nutty- absolutely delicious. Let me know if you make it!
Banana and Tahini Muesli
Prep time:
Cook time:
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BY YASMINE IDRISS
Nothing makes me happier than using leftover ingrédients (and even close to expiry ones) to create new recipes! This banana and tahini muesli breakfast loaf is so light yet so moist and nutty- absolutely delicious. Let me know if you make it!
INGREDIENTS
- 175g unsalted butter, melted, plus extra
- 3 ripe large bananas
- 100ml mild honey
- 1 tsp vanilla extract
- 3 medium eggs OR ¾ cups applesauce
- 150g fruit and nuts muesli
- 100g walnuts, roughly chopped
- 175g self-raising flour
- 1 pinch salt
- ½ cup tahini (sesame paste)
Method
- 1)
Preheat oven to 175C
- 2)
Grease and flour a 900gr loaf tin
- 3)
In a large bowl, mash 2 bananas (to get about 225g).
- 4)
Add to it the melted butter, the tahini, the vanilla, the honey and the applesauce and mix well with a spatula.
- 5)
Mix in the muesli, and 2/3 of the chopped walnuts and let them sit for 5 min to soften.
- 6)
Sift in the flour and the salt and fold until just mixed.
- 7)
Pour into the prepared tin.
- 8)
Slice the remaining banana lengthwise and place the 2 slices on top on the cake.
- 9)
Brush the bananas with some melted butter and sprinkle the batter with the remaining chopped walnuts.
- 10)
Bake for 1h or until golden and a skewer comes out clean.
- 11)
Cool in the tin on a wire rack before placing on a serving platter.
- 12)
Serve thickly sliced with labneh and carob molasses.
- 13)
This cake freezes well, either as a loaf or as slices.
Notes
Based on a recipe by @waitrose