Banana bread was a lockdown staple to many, but for me, this childhood favourite hasn’t been featured in my home bakes for a while. I initially planned on making Jane’s Patisserie’s Biscoff Banana Bread, buying all the ingredients one week in advance to allow the bananas to ripen. Well long story short, something happened to that jar of Biscoff, which meant I was left with 3 very ripe bananas that still needed using up.
I decided to try making a chocolate & tahini banana bread, as I remember hearing about the combination of chocolate & tahini in cookies. I adapted a banana bread recipe I found on allrecipes, added dark chocolate chunks and swirled tahini into the batter. I used 3tsp of tahini in my banana bread but the flavour was really lacking, so I would suggest increasing that way more, and perhaps doing bigger dollops in the batter or even completely mixing it into the batter.
Tahini & chocolate banana bread
- Difficulty: easy
Light & fluffy banana bread with pockets of gooey chocolate chunks & tahini
Ingredients
- 2 large bananas
- 75g butter, melted
- 70g granulated sugar
- 40g demarara sugar
- 1 egg
- 205g plain flour
- 1/2tsp baking soda
- 1tsp baking powder
- salt
- 50g dark chocolate
- 4tbsp tahini
Directions
- Preheat your oven to 175C / Gas mark 4. Line a 8×8″ baking tin with parchment paper.
- Melt the butter in a microwave then leave to cool.
- Mash the bananas in a big bowl. Add the melted butter, sugar, egg and whisk till combined.
- Add the flour, baking soda and baking powder, then fold until just combined. Fold in the chocolate chunks.
- Pour half the mixture into the baking tin, then drizzle the tahini over, before pouring the rest of the batter over.
- Bake for 1 hour until a toothpick inserted in the centre comes out clean. Leave to cool on a wire rack then cut into 16 squares.
Hope you’ve enjoyed this recipe. Tell me what you thought of it and tag me @thefoodniffler if you make this!
