I’ve got some random thoughts for you today.
First of all, this new red silicone baking dish is a lifesaver. Yes, it ruins my photos, but I’m in love. I’ve mentioned my favorite Silicone Baking Mats tons of times before, but I finally decided to buy some Silicone Loaf Pans off Taobao (Chinese Amazon) so that I don’t have to use my precious coconut oil every time I bake and so that clean up can be a cinch. Seriously, if you haven’t jumped on the silicone-baking-dish-bandwagon…GET ON IT!!
Also, these past two weeks have been crazy busy with language, meetings, hosting, etc, etc. BUT this week it’s just Brett and I in town as lots of our friends are traveling. I’m so looking forward to some down time and quality time with Mr. Brett.
Another random thing…when we first moved to China I used to be so annoyed and baffled as to why none of the bathrooms have shower curtains or doors. The toilet and shower are together in the same room, but because there is no wall or curtain dividing them, bathrooms are constantly wet from people showering. But I recently just embraced this philosophy as I was cleaning our bathroom the other day. Because there aren’t any walls, curtains or tubs, cleaning the bathroom is so incredibly easy. All I have to do is take out our towel rack and trashcan and then I can just spray everything down (literally everything) using the shower head. After a tiny bit of scrubbing and little squeegeeing, everything is spotless and clean. Gone are the days of scrubbing grime off tubs and shower tiles.
Lastly, I feel like I got into a big cooking rut this past month. I think when I have seasons of hosting a lot (which was this past month to a “T”) I lose my desire to create new recipes or even cook for Brett and I. We’ve been doing tons of simple meals lately or fending for ourselves. I felt like I was out of ideas and energy. Thankfully, my desire to be in the kitchen and to create new recipes has returned and I have lots of ideas which I hope to take a crack at in the near future.
This Black Sesame Tahini Vegan Banana Bread was one of those recipe ideas and it came out PERFECTLY! I really think this is the best banana bread I’ve made and maybe even eaten. I saw a recipe for black sesame banana bread on YouTube and from that point on I knew I wanted to make a vegan version. This bread is so moist and sweet from the mashed banana, coconut sugar, and tahini. Then the crust is perfectly crispy and crunchy from all the sesame seeds.
I really, really hope you try out this recipe. It’s my new favorite and Brett gives it a resounding two thumbs up! If you try it out let me know your thoughts in the comments below or take a picture and tag #theconscientiouseater on Instagram so I can see your creation!
- 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water)
- 3 ripe bananas, mashed
- ⅓ cup tahini
- ¼ cup neutral flavored oil
- ¾ cup coconut sugar
- 1½ cups flour*
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon raw white sesame seeds (plus more for topping)
- 2 tablespoons black sesame seeds (plus more for topping)
- Preheat your oven to 350 degrees and grease or line a loaf pan with cooking spay or parchment paper. Set aside.
- In a small bowl, whisk together 2 tablespoons ground flaxseed and 6 tablespoons water to create your flax eggs. Set aside to thicken.
- In a large bowl mash the ripe bananas until smooth.
- Add in the tahini, oil and coconut sugar and whisk until smooth.
- Add in the thickened flax eggs and mix again until all the wet ingredients are incorporated.
- Evenly shake the flour, baking powder, baking soda, and salt over the top of the wet ingredients and mix until just combined.
- Fold in the sesame seeds.
- Pour the batter into your prepared loaf pan and sprinkle more white and black sesame seeds over the top.
- Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Allow to cool before slicing and serving or storing in an airtight container.