Tahini banana bread from Dinner - 120 Vegan and Vegetarian Recipes for the Most Important Meal of the Day (page 284) by Meera Sodha

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Katie on January 19, 2026

    As a non-vegan gluten eater it’s probably not fair to judge, but though it was good enough, I didn’t love it. I wondered if the buckwheat flour I had was darker. It also felt like it could use more oil. Also, I completely adore this book, but it isn’t a baking book, and that comes through in a recipe like this. It really could’ve used weight measurements for instance, for try ingredients and “3/4 cup + 5 tsp milk” which felt like maybe a translation from mL with too much precision (who wants to measure 5 tsp milk??).

  • Lepa on October 16, 2025

    I found this recipe when I had the urge to bake late-night banana bread and discovered I was out of eggs. Fortunately, this is really good. While healthy, it also has a satisfying, rich flavor. I used regular milk because that's what I had. It was lovely with a thick smear of butter this morning.

  • reader1trees on August 30, 2024

    This has been an absolute winner with everyone who has tasted it when I've taken it to gatherings. The texture and flavour are perfect, you get a lovely moist dense cake which is delicious on its own or spread with butter/vegan spread. I find the raw mixture completely fills my 2lb loaf pan, which was a bit worrying the first time I made it, but it hardly rises at all in the oven so there's no danger of it overflowing your tin. Highly recommended for confounding those who think that gluten free and/or vegan cakes won't taste delicious.

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