Chocolate Tahini Banana Bread

Name: Chocolate Tahini Banana Bread
Cuisine: Middle Eastern
Ingredients: 2 large ripe or overripe bananas (approx 250g weighed with skins on / ¾ cup mashed); 60 millilitres vegetable oil; 50 grams tahini; 1 large egg (at room temperature); 50 grams caster sugar; 35 grams soft dark brown sugar; 1 teaspoon vanilla extract; 60 grams rice flour (or plain flour if you don't need this to be gluten-free); 25 grams cocoa; ¼ teaspoon fine sea salt; ½ teaspoon bicarbonate of soda; 100 grams dark chocolate chips; 1 - 2 teaspoons sesame seeds (to sprinkle on top)

Instructions

I love the subtly rich smokiness of tahini, but I have only enjoyed cooking with it since I turned away from the spoon-bendingly thick stuff from my local supermarket, in favour of the more fluid variety, with its more delicate nutty flavour, from a Middle-Eastern shop near me, or online. For those of you yet to discover the joys of tahini, I suppose you could think of this as a chocolate peanut butter banana bread, only made with sesame butter (which is what tahini is, in a manner of speaking) instead. This, for me, is the perfect, not-too-sweet, darkly chocolatey banana bread. You can make a vegan version of this by omitting the egg, and upping the bananas to 350g / generous 1 cup and the tahini to 75g / ⅓ cup. The bread will not rise a lot without the egg, but the taste is still magnificent. Dark chocolate chips should be dairy-free, but do check the packet. For US cup measures, use the toggle at the top of the ingredients list.

Updated at: Thu, 21 Nov 2024 15:14:44 GMT