Banana Tahini Malted Recipes

BANANA TAHINI BITES

Banana Tahini Bites image

This is actually a tahini-cream cheese sandwich, with a banana slice on top.

Provided by Martha Stewart

Yield Makes 4 to 6

Number Of Ingredients 4

Ingredients

1 four-ounce package cream cheese, room temperature
1/4 cup tahini
1 slice whole-wheat bread, toasted and cut into 1 1/2-inch rounds
1/2 banana, peeled and sliced into 1/2-inch-thick rounds

Steps:

Place cream cheese and tahini in medium bowl; stir until combined. Spread tahini mixture on top of toast rounds, and top each with a banana slice. Serve.

TAHINI, BANANA, AND MAPLE-SYRUP TOAST

Tahini, Banana, and Maple-Syrup Toast image

Move over, peanut butter! Tahini makes an equally delicious (and nut-free!) spread for toast, especially when amped up with banana, maple syrup, and flaky sea salt.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 5m

Yield Makes 1

Number Of Ingredients 5

Ingredients

1 tablespoon tahini
1 slice whole-grain bread, toasted
1/2 banana, sliced
1 tablespoon pure maple syrup
Flaky sea salt

Steps:

Spread tahini over toast. Top with banana and drizzle with maple syrup. Sprinkle with salt.

BANANA, TAHINI & SALTED CARAMEL PAVLOVA

Banana, tahini & salted caramel pavlova image

Wow guests with this pavlova, featuring a fabulous banana, tahini and salted caramel topping. It's a deliciously decadent dessert for a summer feast

Provided by Cassie Best

Categories Dessert

Time 1h45m

Yield Serves 10-12

Number Of Ingredients 11

Ingredients

lemon, juiced (reserve the other half)
egg whites
350g caster sugar
1tsp vanilla extract
2 tsp cornflour
400ml double cream
2tbsp tahini
2tbsp icing sugar
3 bananas, sliced
3tbsp salted caramel
2 sesame snaps

Steps:

Line a large baking sheet with baking parchment. Using an 18cm round cake tin or plate as a guide, draw a circle on the parchment, then flip it over. Heat the oven to 130C/110C fan/gas ½.
Rub the reserved lemon half around the inside of a large bowl or stand mixer, then wipe with kitchen paper to remove any butter or oil. Tip in the egg whites and whisk with an electric whisk or the mixer on a low speed until the whites form small, foamy bubbles, about 1-2 mins. Keep going until the mix looks like shaving foam, then add the sugar, 1 tbsp at a time, until it's a thick, glossy meringue. Rub some between your fingers - if you can feel any grains of sugar, keep whisking for a few minutes. Add the cornflour, lemon juice and vanilla, and whisk for another 30 seconds.
Spoon the meringue onto the prepared baking parchment, into the centre of the circle, and spread it out to the edges with a palette knife. Swipe the knife around the edge, then smooth the top.
Bake for 1 hr 15 mins, then turn the oven down to 100C/80C fan/gas ¼ and bake for 1 hr. Turn the oven off and leave the pavlova inside to cool for at least 2 hrs, or overnight.
When ready to serve, carefully invert the pavlova and peel away the parchment. Don't worry if it cracks a little - it will be covered by the topping.
To make the topping, whisk the double cream, tahini and icing sugar to soft peaks. Spoon onto the pavlova and top with the sliced bananas, then drizzle over salted caramel and crumble over the sesame snaps. Best served straightaway but leftovers will keep in the fridge for two days.

Nutrition Facts : Calories 373 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 39 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium

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