Banana Bread with Cinnamon Tahini Frosting

Time for some vegan heaven. Give this recipe a try and enjoy a healthy –yet sinful– treat. The recipe for the banana bread dough is yet again inspired by Mminimalist Baker. Dana’s original recipe is gluten free, so hop over to her side if you prefer that.Banana-Bread-by-Kati-of-black.white_.vivid_._2

Let’s talk about the cinnamon tahini frosting (yes, it tastes as good as it sounds). I’m not a chocolate lover so I’m always on the lookout for different kinds of flavors. I also don’t like sugary and buttery frostings so I came up with an easy to make 3 ingredient cinnamon tahini glaze. You can also make more and use the leftover to drizzle it over your granola or smoothie bowl. The flavor is quite intense by its own but fits together perfectly with the taste of banana bread (doughnuts).


Banana Bread

  • 3 ripe / 340 g / 1.5 cups banana (mashed) *

  • 1 tsp vanilla bean paste

  • 40 g / 4 tbsp aquafaba (chickpea brine – the liquid found in chickpea cans)

  • 3 tbsp grape seed oil or melted coconut oil

  • 180 ml / ¾ cup almond milk

  • ½ cup coconut sugar

  • 3 tsp baking powder

  • 1 tsp cinnamon

  • ½ tsp salt

  • 300 g / 1.25 cup whole wheat flour

  • 130 g / 1.25 cup almond

  • * You can also use frozen bananas when using the high-speed blender method

Cinnamon Tahini Frosting

  • 1 tbsp + 1 tsp tahini

  • 2 tsp cinnamon

  • 1 tbsp + 1 tsp rice, maple or coconut syrup

  • 1 tsp hot water


Banana Bread

  1. Preheat oven to 180 °C / 350 °F

  2. In a medium bowl, combine mashed bananas, vanilla bean paste, chickpea brine, almond mylk and oil and mix well together until smooth. You can also use frozen banana, just add 350 g or 3 frozen bananas to a blender as well as chickpea brine, almond milk, oil and vanilla paste and blend until creamy.

  3. In a separate bowl, combine flour, almond meal, salt, cinnamon, baking powder and sugar to a large

  4. Add flour mixture either to blender and pulse or blend on low volume until well combined (Or add flour mix to the banana bowl and stir well until it forms a dough)

  5. For a standard banana bread, either line a loaf pan (standard size) with parchment paper or oil a pound cake pan and pour in banana bread batter

  6. Bake for 1 hour, max 1 hour 15 min or until golden brown

  7. For banana bread doughnut, spoon batter into the doughnut pan but don’t fill it up too much as the dough will rise during baking – there is enough dough for 14-16 doughnuts

  8. Bake for 12 -14 min or until golden brown

  9. Let it cool down

Cinnamon Tahini Frosting

  1. In a small bowl, combine tahini, oil and cinnamon

  2. Mix everything until well combined and add a little hot water at a time if its too thick (it should be a little runny so you can drizzle the frosting over the doughnuts and cake with a spoon)

  3. Drizzle frosting over cooled doughnuts or cake (the frosting won’t harden).




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