Tahini Chocolate Banana Bread
A little indulgence at the weekend is essential right? This banana bread from Nigella is great for using up those brown bananas at the end of the week.
4
Servings
15
Prep (min)
50
Cook (min)
easy
Difficulty
Ingredients
-
Bananas
–
2.0
large
-
Vegetable oil
–
60.0
millilitres
-
Tahini
–
50.0
grams
-
Egg
–
1.0
large
-
Caster sugar
–
50.0
grams
-
Soft dark brown sugar
–
35.0
grams
-
Vanilla extract
–
1.0
teaspoon
-
Rice flour
–
60.0
grams
-
Cocoa
–
25.0
grams
-
Fine sea salt
–
0.0
teaspoon
-
Bicarbonate of soda
–
0.0
teaspoon
-
Dark chocolate chips
–
100.0
grams
-
Sesame seeds
–
1.0
teaspoons
Instructions
-
1
Preheat the oven to 170°C/150°C Fan/325°F. Put a paper liner into a 1lb/450g loaf tin or grease and line with baking parchment.
-
2
Peel the bananas, and, either by hand or using an electric mixer, mash them, then beat in the tahini, followed by the oil, then the egg, and finally the sugars and vanilla.
-
3
Whisk or fork together the flour, cocoa, bicarbonate of soda and salt and slowly beat into the batter. Fold in the chocolate chips.
-
4
Add the batter to the prepared tin, smoothing the top, and sprinkle over the sesame seeds.
-
5
Cook for 45-50 minutes until risen and firm to the touch, or until a cake tester comes out almost clean.
-
6
Let it cool completely in its tin on a wire rack, and once it’s cold, wrap it in parchment then foil and leave it for a day before slicing and eating.
Nutrition
Per serving