Nigella's Chocolate Tahini Banana Bread recipe
A gorgeous chocolate banana bread made with tahini. Keeps for up to 5 days without drying out, thanks to the bananas.
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Cooking tools:
- Oven
- Loaf pan
- Parchment paper
- Mixing bowl
- Kitchen scale
- Measuring spoon
- Measuring cup
- Whisk
- Spatula
- Skewer
- Instant-read thermometer
- Airtight tin
- Wooden spoon
- Fork
- Cooling rack
Ingredients
- 2 large ripe bananas (around 250g with skin on, overripe is best)
- 50g tahini
- 60ml vegetable oil
- 1 large egg
- 50g caster sugar
- 35g soft dark brown sugar
- 1 tsp vanilla extract
- 60g rice flour (or plain flour if this doesn’t need to be gluten-free)
- 25g cocoa powder (I use unsweetened)
- ¼ tsp fine sea salt
- ½ tsp bicarbonate of soda
- 100g dark chocolate chips
- 1-2 tsp sesame seeds (I use black and white)
- a 450g/1lb loaf tin
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