Photo by: Jonathan Lovekin

Grilled banana bread with tahini and honeycomb

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80g unsalted butter, softened
60g tahini
200g honeycomb in honey
¾ tsp sea salt flakes

Banana bread
180g pecans
3 large ripe bananas, mashed (300g)
275g soft light brown sugar
3 eggs, lightly beaten
½ tsp salt
140ml full-fat milk
70ml sunflower oil
275g plain flour
1 tsp bicarbonate of soda
1½ tsp baking powder

Telephone calls were put through to the next-door arches when this came together in the test kitchen: ‘stop what you are doing, you must come for tea’. This is all about three things: an incredibly perfect banana bread (thank you, Helen), tahini, which is so smooth and nutty you could eat it by the spoon, and arriving at the table with a big cup of tea and a rumbling tummy. I pitched this to the team as my offering for Christmas breakfast. Raised eyebrows relaxed back down once the trilogy was tried.
For me, tahini is the new peanut butter. It is runnier and earthier but has a similarly rich flavour and is completely impossible to resist. In many Middle Eastern cultures it is served not only as a base for hummus and other savoury sauces and dips, but also as a spread served at breakfast with sweet condiments, such as grape or date syrup.
The banana bread can be baked in advance – a day or two, or even more – and then just sliced and grilled when you need it. Drizzle it with tahini as I do here, or leave out the tahini and make do with the butter, honeycomb and salt.

Makes 1 large loaf

(p 331, Plenty More)


The method for this recipe is available in the book Plenty More, available to buy here.
Plenty More |

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Perfect with

  1. Tahini

    So smooth and creamy that it can be spread on toast, this is in a different league to other brands



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