This delicious Chocolate Tahini Banana Bread is a quick and easy treat perfect for any time of day. With a rich, moist texture and a delightful mix of chocolate chips and tahini, it’s the ideal snack. You can even customize it by using simple, everyday ingredients like flour and cocoa, making it a versatile recipe everyone will love!
Ingredients Needed:
- 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)
How To Make Chocolate Tahini Banana Bread Recipe:
- Preheat the oven: Preheat your oven to 170°C (150°C Fan / 325°F). Line a 1lb/450g loaf tin with parchment paper, or grease and line it with baking paper. The tin should be around 21cm x 10cm x 6cm (8.5 x 4 x 2.5 inches).
- Mash the bananas: Peel the bananas and mash them using a fork or an electric mixer.
- Combine wet ingredients: Add the tahini, followed by the vegetable oil, egg, caster sugar, dark brown sugar, and vanilla extract, and mix until smooth.
- Mix dry ingredients: In a separate bowl, whisk together the rice flour, cocoa powder, bicarbonate of soda, and sea salt. Gradually add this to the wet ingredients and beat until combined.
- Fold in chocolate chips: Gently fold in the dark chocolate chips until evenly distributed.
- Prepare to bake: Pour the batter into the prepared loaf tin, smoothing the top with a spatula. Sprinkle the sesame seeds on top.
- Bake: Place in the oven and bake for 45-50 minutes, or until the loaf is risen and firm to the touch. A cake tester should come out almost clean, though it might be a little sticky due to the chocolate chips. The loaf will likely crack on top, which is fine.
- Cool: Allow the loaf to cool completely in its tin on a wire rack. If you can wait, wrap the loaf in parchment paper and foil and leave it for a day before slicing and enjoying it.
Recipe Tips:
- Use ripe bananas: The more ripe your bananas are, the sweeter and tastier your banana bread will be. Overripe bananas work best.
- Cool the loaf completely: Let the loaf cool before cutting. This helps the flavors settle and makes it easier to slice.
- Measure flour properly: Use the spoon-and-level method for measuring flour. Too much flour can make the bread dry.
- Mix gently: When adding dry ingredients, mix just until combined. Overmixing makes the bread dense.
How To Store Leftovers?
- Refrigerate: Allow the leftover Chocolate Tahini Banana Bread to cool to room temperature. Then, place it in an airtight container and store it in the fridge for up to 5 days.
- Freeze: Once the bread has cooled, wrap it tightly in cling film and foil and freeze for up to 3 months. To thaw, leave it at room temperature for around 4 hours before serving.
Nutrition Facts:
- Calories: 250 kcal
- Total Fat: 14g
- Saturated Fat: 1g
- Cholesterol: 25mg
- Sodium: 180mg
- Potassium: 220mg
- Total Carbohydrate: 30g
- Dietary Fiber: 2g
- Sugars: 15g
- Protein: 4g
Try More Nigella Lawson Recipes:
- Nigella Chocolate And Banana Cake
- Nigella Chocolate Chip Brioche Bread And Butter Pudding
- Nigella Chocolate Orange Cheesecake
Nigella Chocolate Tahini Banana Bread Recipe
Description
This delicious Chocolate Tahini Banana Bread is a quick and easy treat perfect for any time of day. With a rich, moist texture and a delightful mix of chocolate chips and tahini, it’s the ideal snack. You can even customize it by using simple, everyday ingredients like flour and cocoa, making it a versatile recipe everyone will love!
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 170°C (150°C Fan / 325°F). Line a 1lb/450g loaf tin with parchment paper, or grease and line it with baking paper. The tin should be around 21cm x 10cm x 6cm (8.5 x 4 x 2.5 inches).
- Mash the bananas: Peel the bananas and mash them using a fork or an electric mixer.
- Combine wet ingredients: Add the tahini, followed by the vegetable oil, egg, caster sugar, dark brown sugar, and vanilla extract, and mix until smooth.
- Mix dry ingredients: In a separate bowl, whisk together the rice flour, cocoa powder, bicarbonate of soda, and sea salt. Gradually add this to the wet ingredients and beat until combined.
- Fold in chocolate chips: Gently fold in the dark chocolate chips until evenly distributed.
- Prepare to bake: Pour the batter into the prepared loaf tin, smoothing the top with a spatula. Sprinkle the sesame seeds on top.
- Bake: Place in the oven and bake for 45-50 minutes, or until the loaf is risen and firm to the touch. A cake tester should come out almost clean, though it might be a little sticky due to the chocolate chips. The loaf will likely crack on top, which is fine.
- Cool: Allow the loaf to cool completely in its tin on a wire rack. If you can wait, wrap the loaf in parchment paper and foil and leave it for a day before slicing and enjoying it.
Notes
- Use ripe bananas: The more ripe your bananas are, the sweeter and tastier your banana bread will be. Overripe bananas work best.
- Cool the loaf completely: Let the loaf cool before cutting. This helps the flavors settle and makes it easier to slice.
- Measure flour properly: Use the spoon-and-level method for measuring flour. Too much flour can make the bread dry.
- Mix gently: When adding dry ingredients, mix just until combined. Overmixing makes the bread dense.
Nigella Chocolate Tahini Banana Bread Recipe