Aquafabulous Pecan Tahini Sweet Potato Banana Bread

Aquafabulous Pecan Tahini Sweet Potato Banana Bread by Veganopoulous

This banana bread (with a whopper of a title…sorry) was a bit of an experiment– in other words, I had stuff I needed to use up like aquafaba (the liquid from canned chickpeas), bananas, wholemeal flour and a sweet potato I’d roasted a few days ago. Whenever I have bananas getting overripe, I always go for a banana bread but this time I wanted to just throw stuff in to a bowl and see how it worked out, without following a recipe. Maybe with a touch more fancy in it. Fortunately it didn’t end up being a recipe for disaster and instead I ended up with a banana bread that is really pretty ace.

I did plan on making it with wholemeal spelt flour but urgh, had none in the cupboard. That’s when I spotted some wholemeal flour next to the plain flour. I don’t cook much with wholemeal flour but if I do, it’s usually mixed with another lighter flour. Because I only had plain flour (all purpose) I went with that. In the future I’ll try this with gluten free flours like buckwheat, maybe some millet though my previous gluten free banana bread attempts have been a bit forgettable.

If you’re a lazy cook like me, you might like the use of the blender. Mashing banana by hand always leaves me with a layer of banana at the bottom of a cake no matter how much I mash. Problem solved with the blender!

The inclusion of the roasted sweet potato probably isn’t that necessary (it can be boiled or steamed), or you can add in extra banana instead of the sweet potato. Do roast the pecans beforehand though, it adds a lovely flavour and lets you tick a fancy-cake checkbox.

My tahini is one with a lot of oil on the top, so if you have a drier tahini you may want to consider adding a little oil of your choice if you think the bread will be too dry. I like to avoid adding oil where possible so if I had to use a drier tahini, I probably wouldn’t add any oil but that’s all down to personal preference!

You can play around with the recipe– want a stronger tahini flavour? Add more! Use walnuts instead of pecans. Take half the batter and mix some raw cacao through it to make a chocolate batter, then make a marbled loaf. Add chunks of store bought halva (that’s what I’m doing next). Make a marbled loaf with chunks of halva. Etc etc etc!

Check out the official Aquafaba website, or head over to the Vegan Meringue Hits and Misses Facebook group where people continue to come up with all kinds of amazing stuff. Do that while you’re eating a piece of this bread that’s thickly coated with tahini!

Aquafabulous Pecan Tahini Sweet Potato Banana Bread by Veganopoulous

 

 

 

 

Aquafabulous Pecan Tahini Sweet Potato Banana Bread
Print Recipe
A vegan banana bread using aquafaba that's taken up a notch with the addition of tahini, roast pecans and roast sweet potato. I've listed 10 slices as the serving size but of course that's up to you 😉
Servings Prep Time
10 slices 15 minutes
Cook Time
60 minutes
Servings Prep Time
10 slices 15 minutes
Cook Time
60 minutes
Aquafabulous Pecan Tahini Sweet Potato Banana Bread
Print Recipe
A vegan banana bread using aquafaba that's taken up a notch with the addition of tahini, roast pecans and roast sweet potato. I've listed 10 slices as the serving size but of course that's up to you 😉
Servings Prep Time
10 slices 15 minutes
Cook Time
60 minutes
Servings Prep Time
10 slices 15 minutes
Cook Time
60 minutes
Ingredients
Servings: slices
Instructions
  1. Preheat your oven to 180C (moderate oven temperature).
  2. In a bowl, sift together the plain flour, wholemeal flour, baking powder, baking soda, ground cinnamon and salt. Add in the pecans and stir to combine.
  3. In a blender, whiz up the non-dairy milk, unbeaten aquafaba, tahini, bananas, sweet potato and raw sugar. Whiz until the liquid is smooth and free of lumps.
  4. Add the wet ingredients to the dry and give it a good stir but don't overmix.
  5. Pour the batter in to a loaf pan. Mine is a silicon loaf pan that measures 22cm x 12cm (8.5" x 4.75") on the bottom. There was a lot of batter and the loaf pan spread out a bit. If you're using a metal tin, you may want to line the sides with sticking-up baking paper just in case.
  6. Cook in a moderate oven (about 180C) and check at the 45 minute mark, then keep checking. All up mine took about one hour to bake until a skewer came out crumb-free (it had a little moisture which was fine). Leave the bread to cool a while on a cooling rack before slicing.
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10 thoughts on “Aquafabulous Pecan Tahini Sweet Potato Banana Bread

  1. This looks delicious – I really love this sort of banana bread but I can just imagine how sylvia would turn up her nose at it – I made a stew the other day and she wasn’t keen and I could only work out it was the tahini which she didn’t like whereas it is one reason I love the stew and also think this bread would taste amazing (though I have never had trouble with mashing bananas for cakes – it is one of the easy things about bananas)

    • I think my banana mashing problem is due to my impatience, and I probably don’t mash enough! DeeW wasn’t keen on the banana bread either. The kids don’t like hummus, argh… at least Arthur liked the bread!

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