Chocolate, Tahini & Banana Bread by Nigella
This recipe is found in Nigella's book - Cook, Eat, Repeat - on pages 80 - 81. Something to keep in mind is the performance of your oven. Depending on the size and average performance when baking (you be the judge) you will need to tweak the cooking time and maybe even the temp. For example, my oven does not have a 'no-fan bake' option and runs hot, so I bake at 150C 'fan assisted' setting for 40 mins. This is a bread recipe, but could be a cake / pudding / brownie too due to its fudginess.
Notes
Cost of ingredients (excluding Pantry Staples): $2.50
Serves: 1 Loaf (8-10 Slices)
Ingredients
250g (2 medium) ripe bananas, mashed
60 ml olive oil or vegetable oil
50g or 1/4 cup tahini (room temp)
1 large egg (room temp)
50g caster sugar
35g dark brown sugar
1 tsp vanilla paste
60g plain flour (sifted)
25g dutch cocoa (sifted)
1/2 tsp bicarb soda
1/4 tsp kosher salt
100g chocolate chips (or more)
1 1/2 tsp sesame seeds
My Pantry Staples
olive oil
egg
caster sugar
dark brown sugar
vanilla
plain flour
dutch cocoa
bicarb soda
kosher salt
chocolate chips
sesame seeds
Method
Heat the oven to 170°C convection / 150°C fan-forced. Prep a loaf tin, ideally 450g capacity.
Mash the banana into a large mixing bowl. Add the oil and tahini and mix with an electric beater.
Beat in the egg, followed by the sugars, and then vanilla.
Sift the flour, cocoa, salt and bicarb in a bowl. Add to the wet ingredients in two batches and mix until just combined. Add the chocolate chips and fold into the batter.
Pour the batter into the prepped tin and bake for 40-45 minutes (depending on your oven and gooey preference).
Leave to cool in tin completely, overnight is preferred, before slicing and serving. Best served with vanilla bean ice cream.
