A thick slice of warm banana bread + a cup of coffee is the ultimate comfort food (in my mind), and in the winter even more so. And the best part — a hearty banana bread base pairs well with so many different flavors, so the possibilities are truly endless! For now — I’m drooling over this loaf, which marries nutty tahini with the sweetness of dark chocolate chunks and the saltiness of coarse sea salt flakes (which, by the way, is my latest baking obsession. #seasaltoneverything).
This loaf will probably definitely not last a week in our house… it’s that good. Enjoy!
One of my all-time favorite brunch spots in New York City, Two Hands, is home to a legendary house banana bread that they top with espresso marscapone, honey, and puffed buckwheat. I’ve never been able to try it because of my dairy allergy, but after years of pining, I decided to recreate it on my own at home.
My version is gluten- and dairy-free, the marscapone is entirely vegan, and the banana bread can easily be made vegan as well if you substitute a flax egg for a real one. Two slices makes a weekend breakfast that will keep you full for hours, thanks to all the fiber and healthy fats in my version, and you’ll love knowing it’s free of refined sugars.