This delicious Nigella Chocolate Tahini Banana Bread is a rich, chocolatey twist on the classic treat. Perfectly moist with a hint of nutty tahini and bursts of dark chocolate chips, it’s an indulgent yet simple bake. Using ripe bananas and pantry staples, this recipe is flexible and easy to whip up, topped with sesame seeds for added crunch!
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