Do we really need another banana bread recipe? If you answered no, you may proceed. If you can’t bear to look at another BB after lockdown this sesame and banana galette is a great way to use up your spotty bananas. I’m obsessed with tahini and combined with lemon and maple syrup it has a flavour that’s surprisingly reminiscent of cheesecake. If tahini is not your jam feel free to sub out the entire filling for 130g of peanut butter. I’ve linked a recipe for pie dough pastry if you want to make your own or use store-bought.
450g pie dough pastry + gluten-free flour for dusting
For the filling
20g coconut oil, melted
juice and zest of half a lemon
45g maple syrup
3-4 large ripe bananas
1 Tbsp. sesame seeds
2-3 Tbsp. non-dairy milk
Make the pie dough pastry and rest in the fridge for 1hr.
In a small bowl mix together the tahini, coconut oil, lemon zest, lemon juice, maple syrup and salt until well combined. Place in the fridge for 20mins to set, it should be solid enough to spread.
Preheat the oven to 180C and line a baking tray with parchment paper.
Lightly dust your pastry with flour and roll out to a rough circle approx. 30-35cm in diameter. Transfer the pastry to your baking tray. Spread the tahini mixture in the middle of the pastry leaving a 5cm border of pastry bare. Slice the bananas and arrange over the tahini spread and fold the edges of the pastry towards the centre. If you have any cracks in the pastry gently smooth them back together and brush with a little bit of milk.
Brush the pastry with non-dairy milk and sprinkle with sesame seeds. Bake for 45mins-1hr.