Nigella Chocolate, Tahini and Banana Two Ways Recipe

Nigella Chocolate, Tahini and Banana Two Ways is made with bananas, tahini, olive oil, cocoa, dark chocolate chips, and either yogurt or egg depending on the variation. This recipe creates either a rich, earthy banana bread or a warm, molten-centered pudding-cake. It takes about 1 hour to prepare and serves 10 slices for the bread or 2–3 as a pudding.

Nigella Chocolate, Tahini and Banana Two Ways Ingredients

• 250g (approx. 2 medium) very ripe bananas (skin-on weight)
• 60ml olive or vegetable oil
• 50g tahini, at room temperature
• 50g full-fat Greek yogurt, at room temperature (pudding only)
• 1 large egg, at room temperature
• 50g caster sugar
• 50g soft dark brown sugar for pudding; 35g for bread
• 1 teaspoon vanilla extract
• 60g plain flour (or gluten-free plain flour)
• 25g cocoa
• ½ teaspoon bicarbonate of soda
• ¼ teaspoon fine sea salt
• 100g dark chocolate chips
• 1½ teaspoons sesame seeds, for topping (bread only)

How To Make Nigella Chocolate, Tahini and Banana Two Ways

1. Preheat Oven: For banana bread, heat to 170°C/150°C Fan and line a 1lb loaf tin. For pudding, heat to 180°C/160°C Fan and use a 750ml ovenproof dish.
2. Prepare Wet Ingredients: Mash the bananas, beat in oil, tahini, and yogurt (if pudding), followed by the egg, sugars, and vanilla.
3. Add Dry Ingredients: Whisk flour, cocoa, bicarb, and salt, then beat into the wet mix until smooth. Fold in chocolate chips.
4. Pour Batter: Scrape into prepared tin or dish. For banana bread, sprinkle with sesame seeds.
5. Bake Banana Bread: Bake 45–50 minutes until risen and mostly clean when tested. Cool fully before slicing.
6. Bake Pudding-Cake: Bake 40–45 minutes for a soft center. Let stand 5–10 minutes before serving warm.

Recipe Tips

• Choose Your Form: Banana bread is sliceable and great for storage, pudding is best warm and gooey.
• Use Real Tahini: Middle Eastern tahini adds more flavor and smooth texture than Mediterranean styles.
• Double the Recipe: Easily scaled for larger portions with no major change in baking time.
• Go Vegan: Replace egg with extra banana and tahini; add yogurt if making pudding.

What To Serve With Banana Bread or Pudding

The bread is delicious with tea or coffee, or a spread of nut butter. The pudding shines with tahini whipped cream and a drizzle of date molasses or even vanilla ice cream for extra indulgence.

How To Store Chocolate, Tahini and Banana Treats

Refrigerate: Store banana bread wrapped in parchment and foil for up to 5 days.
Freeze: Wrap slices tightly and freeze up to 3 months. For pudding, store leftovers in the fridge for 2 days, then reheat gently.

Chocolate, Tahini and Banana Nutrition Facts

• Calories: 275
• Total Fat: 15g
• Saturated Fat: 4g
• Carbohydrates: 30g
• Sugar: 17g
• Protein: 5g
• Sodium: 160mg

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