Banana Tahini Malted Recipes

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STRAWBERRY-BANANA-TAHINI POPS



Strawberry-Banana-Tahini Pops image

Strawberries, bananas, tahini, and chocolate meet in this fruity, creamy, nutty frozen treat.

Provided by Soup Loving Nicole

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 5h10m

Yield 6

Number Of Ingredients 6

1 ½ pounds ripe bananas
½ pound ripe strawberries
2 tablespoons tahini
1 tablespoon vanilla extract
1 tablespoon vegan brown sugar
¼ cup vegan mini chocolate chips

Steps:

  • Line a baking sheet with parchment paper. Peel and slice bananas and place on the prepared baking sheet. Freeze for 1 hour.
  • Place strawberries in a blender and pulse a few times until blended but still chunky. Pour blended strawberries into a bowl and set aside.
  • Combine frozen banana slices, tahini, vanilla extract, and brown sugar in a blender; blend until smooth.
  • Fill each ice pop mold 1/4 full with blended strawberries. Add banana-tahini mixture until molds are 3/4 full. Sprinkle mini chocolate chips on top. Insert sticks and freeze 4 hours or until frozen solid.

Nutrition Facts : Calories 207.4 calories, Carbohydrate 38.1 g, Fat 7.4 g, Fiber 5.6 g, Protein 3.1 g, SaturatedFat 3 g, Sodium 8.1 mg, Sugar 18.2 g

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

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

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

Categories     Finger Food Recipes

Yield Makes 4 to 6

Number Of Ingredients 4

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.

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