You can’t go past a warm piece of banana bread. Am I right? This loaf is not too sweet, quick to put together and great to have in the freezer as you can defrost it and warm it up as you need. Just make sure you slice the loaf up before you freeze it.

It is delicious toasted served with butter, yoghurt and/or chia jam.

May i suggest you make a double batch and then you can have one on the bench as it won’t last long enough to make it to the freezer. Everyone in the family will enjoy it!

Banana, tahini and hemp seed loaf

• 350 grams Banana (+ 1 banana for garnish)
• 1/4 cup maple syrup
• 1/3 cup greek yoghurt
• 2 eggs
• 1/3 cup tahini
• 1/4 cup milk (cows, oat or almond milk)
• 1 3/4 cup spelt flour
• 1/4 cup hemp seeds
• 1 1/2 tsp baking powder

1. Preheat your oven to 180 degrees celsius. 

2. Place bananas, maple syrup, yoghurt, tahini and milk in a blender or food processor and blend until combined.

3. Transfer to a bowl and add your whisked eggs. Add the flour and baking powder and fold to combine.

4. Fold through hemp seeds.

5. Pour your loaf mixture into a greased or lined loaf tin and bake for 45 to 50 minutes. 

This loaf can be frozen for uptown 4 months.

It is delicious toasted served with butter, yoghurt and/or chia jam.