Nigella Lawson Chocolate and Tahini Banana Bread Recipe | Cook, Eat, Repeat
This dark, sumptuous Chocolate and Tahini Banana Bread from Cook, Eat, Repeat, is an elegant twist on the popular bake.
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Cooking tools:
- Loaf pan
- Paper liner
- Oven
- Hand mixer
- Measuring cup
- Spoon
- Mixing bowl
- Whisk
- Fork
- Bendy spatula
- Cake tester
- Cooling rack
- Baking parchment
- Aluminum foil
- Airtight container
- Kitchen scale
- Stove
Ingredients
- 250g (approx. 2 medium) very ripe or overripe bananas (skin-on weight)
- 60ml olive or vegetable oil
- 50g tahini, at room temperature (and see recipe intro)
- 1 large egg, at room temperature
- 50g caster sugar
- 35g soft dark brown sugar
- 1 tsp vanilla extract
- 60g plain flour (or gluten-free plain flour)
- 25g cocoa
- ½ tsp bicarbonate of soda
- ¼ tsp fine sea salt
- 100g dark chocolate chips
- 1½ tsp sesame seeds, to sprinkle on top
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