New Guardian Food show FEED with Jimi Famurewa travels the UK in search of food trends. This bake is inspired by the flavours of ‘third culture bakery’ Farha

This recipe is largely inspired by the sweet tahini crunch at the heart of east-London bakery Farha’s mega-selling banana brulee pastry. The savoury depth of tahini tempers the heady, perfumed sweetness of ripe bananas, which can be a little cloying, and also works well with the deep caramel notes of Sainsbury’s Taste the Difference medjool dates and the brown butter.

Prep 20 min
Cook 30 min
Serves 12 Continue reading…
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