Last Christmas, mama and I fell in love with Ottolenghi's banana bread, drizzled with tahini, with honeycomb crushed on top, and a pinch of sea salt sprinkled over the top.
So it put a huge smile on my face when I found this recipe in the newest Ottolenghi bible. The discovery of a play on this recipe with My New Roots' grilled pumpkin bread made this week ever more exciting.
The easiest loaf to put together late on a Saturday night so it can be grilled on a sleepy Sunday morning, before being covered in tahini, honey and a little bit of sea salt, eaten alongside a cup of tea with your favourite person.
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