Chocolate, tahini banana bread - Penguin Books Australia

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)
• 50g full-fat Greek yogurt, at room temperature (but only for the pud)
• 1 large egg, at room temperature
• 50g caster sugar
• 50g soft dark brown sugar for the pud; 35g for the bread
• 1 teaspoon vanilla extract
• 60g plain flour (or gluten-free plain flour)
• 25g cocoa
• 1⁄2 teaspoon bicarbonate of soda
• 1⁄4 teaspoon fine sea salt
• 100g dark chocolate chips
• 11⁄2 teaspoons sesame seeds, to sprinkle on top (only for the bread)