Tahini Chocolate Banana Bread

Tahini Chocolate Banana Bread

Servings: 4
Prep time: 15 min
Cook time: 50 min
Difficulty: easy

Categories

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.

Ingredients

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.

Buy Ingredients From Local Store

Ingredient Quantity Product Price Add
Bananas 2.0 large Not available -
Bicarbonate of soda 0.0 teaspoon Not available -
Caster sugar 50.0 grams Not available -
Cocoa 25.0 grams Not available -
Dark chocolate chips 100.0 grams Not available -
Egg 1.0 large Not available -
Fine sea salt 0.0 teaspoon Not available -
Rice flour 60.0 grams Not available -
Sesame seeds 1.0 teaspoons Not available -
Soft dark brown sugar 35.0 grams Not available -
Tahini 50.0 grams Not available -
Vanilla extract 1.0 teaspoon Not available -
Vegetable oil 60.0 millilitres Not available -