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A mouthwatering banana bread loaf with chocolate chips, sliced and displayed on a wooden board. The loaf is topped with chopped walnuts and drizzled with a golden caramel sauce that's being poured from above. Two slices are cut, revealing a moist interior studded with chocolate chunks. A partial view of a lemon can be seen in the background, suggesting a hint of citrus flavor or garnish. AI-generated.
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Chef's Special Vegan Banana Bread with Maple-Tahini Glaze

This vegan banana bread with a maple-tahini glaze and spiced streusel topping combines warm, comforting flavors with a touch of elegance. Perfectly moist and subtly spiced, it’s an irresistible treat for any occasion!
Course Breakfast, Dessert, Snack
Cuisine American
Diet Vegan
Keyword Banana, Cake
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 14
Calories 307kcal
Author Deep Research

Equipment

  • Standard 1.9l loaf pan
  • Parchment paper (for lining the pan)
  • mixing bowls (1 large, 1 medium)
  • Whisk and spatula
  • Measuring cups / spoons
  • Small bowl (for streusel topping)
  • Dry skillet (for toasting walnuts, if using)

Ingredients

For the Banana Bread:

  • 4 medium overripe bananas with abundant brown spots
  • 1/3 cup melted coconut oil
  • 1/2 cup granulated sugar
  • 1/3 cup brown sugar
  • 2 tablespoons pure maple syrup
  • 1/4 cup plant-based milk almond, oat, or soy
  • 2 teaspoons pure vanilla extract
  • 2 cups unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1 tablespoon fresh orange zest
  • 3/4 cup toasted walnut pieces or dark chocolate chunks or a combination

For the Streusel Topping:

  • 1/4 cup brown sugar
  • 3 tablespoons finely chopped walnuts
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon melted coconut oil

For the Maple-Tahini Glaze:

  • 2 tablespoons tahini
  • 3 tablespoons pure maple syrup
  • 1 tablespoon plant-based milk
  • Pinch of salt

Instructions

Preparation:

  • Preheat the oven to 350°F (175°C). Line a 1.9L loaf pan with parchment paper, leaving some overhang on the long sides to create handles for easy removal.
  • Prepare the streusel topping by combining the brown sugar, chopped walnuts, flour, and cinnamon in a small bowl. Add the melted coconut oil and mix until crumbly. Set aside.
  • If using walnuts in the bread, toast them in a dry skillet over medium heat for 5-7 minutes until fragrant, stirring occasionally. Let cool, then roughly chop.

Making the Batter:

  • In a large mixing bowl, thoroughly mash the overripe bananas until mostly smooth (small chunks are fine for texture).
  • Add the melted coconut oil, granulated sugar, brown sugar, maple syrup, plant-based milk, and vanilla extract to the mashed bananas. Whisk until thoroughly combined.
  • In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, cardamom, and orange zest.
  • Add the dry ingredients to the wet ingredients in two additions, folding gently with a flexible spatula just until no dry flour remains visible. Do not overmix—a few small lumps are preferable to overmixing.
  • Gently fold in the toasted walnuts and/or chocolate chunks with just a few strokes to distribute evenly.

Baking:

  • Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
  • Sprinkle the streusel topping evenly over the batter.
  • Bake on the middle rack for 55-65 minutes, or until a wooden skewer inserted into the center comes out with a few moist crumbs attached but no wet batter.
  • Allow the bread to rest in the pan for 15 minutes, then use the parchment paper handles to lift it out onto a wire cooling rack. Cool for at least 45 minutes before slicing.

Finishing:

  • While the bread is cooling, prepare the maple-tahini glaze by whisking together the tahini, maple syrup, plant-based milk, and salt until smooth and pourable. The consistency should be similar to heavy cream.
  • Just before serving, drizzle the glaze over the entire loaf or over individual slices.

Notes

Chef’s Notes
The flavors of this banana bread actually improve after a day as the spices permeate throughout the loaf, making it an excellent make-ahead dessert option. For the best flavor, ensure your bananas are extremely ripe with abundant brown spots or even blackened peels.
 
Allergens:
  • Wheat / Gluten
  • Walnuts (if used as add-in)
  • Sesame (from the tahini)
  • Depending on the type, the plant-based milk may contain soy, almonds, nuts or gluten
 
Emission Hotspots:
  • Shop to home transportation, if a combustion car is used
  • Chocolate (Cocoa farming)
 
Sustainability tips:
  • Walk or bike to the supermarket
  • Buy chocolate with ingredients sourced from agroforestry systems
  • Use those spotty, overripe bananas that would otherwise be thrown away—they're actually perfect for banana bread and add more natural sweetness
  • Buy organic ingredients to reduce chemical intake and enhance biodiversity
  • Store leftover banana bread properly in an airtight container to maximize freshness, or freeze slices for future enjoyment
  • Store nuts and flours properly to extend their shelf life and prevent spoilage