tahini glazed banana bread.

Dietary: Vegetarian & nut free
Total Time: 55 minutes
Cook Time: 50 minutes
Prep Time: 5 minutes
Makes: 1 standard size loaf

Ingredients:
1 ¾ cup spelt flour, sifted 
1 teaspoon baking soda
1 tablespoon cinnamon powder 
1 teaspoon Lake Deborah Salt
3 large bananas, peeled and mashed
2 large eggs, at room temperature 
⅓ cup maple syrup 
¾ cup tahini 
⅓ cup full cream milk
1 tablespoon vanilla extract  

Tahini Glaze:
4 tablespoons tahini, slightly warmed
½ cup to 1 ½ cups icing sugar 
1-3 tablespoons of warm water to help combine to your desired consistency 

Method:
Preheat an oven to 180 degrees bake. 
Line a banana bread or loaf pan with parchment paper. 
In a large bowl, use a fork to combine the spelt flour, baking soda, cinnamon powder and Lake Deborah Salt. 
In another large bowl, combine the mashed bananas, eggs, maple syrup, tahini, milk and vanilla extract using a whisk. 
Gently fold the dry mixture through the wet until just combined. 
Transfer the batter to the loaf tin and bake for 50 minutes or until a skewer is removed clean. 
Remove the banana bread tin from the oven and place it onto a cooling rack to cool for approximately 10 minutes before transferring the banana bread directly to the rack to cool completely. 
To make the glaze, combine all ingredients in a glass jug or small bowl and whisk well with a fork, or whisk to combine. Smear over a slice of freshly baked banana bread. 
Store the banana bread in an airtight container at room temperature for up to 3 days - unglazed.