Tahini Chocolate Banana Bread
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes
Cooking time: 1 hour 15 minutes
- 140g/5ozs. butter, softened
- 1 cup brown sugar
- 2 eggs, room temperature
- 4 ripe bananas, 1 not overly ripe banana for adding on top
- 1 teaspoon vanilla
- 1.5 cups cake flour*
- 1 teaspoon bicarb
- 1/2 teaspoon fine salt
- 1/2 cup black tahini
- 1/4 cup peanut butter
- 90g/3ozs. dark chocolate, chopped
- 2 teaspoons cinnamon sugar
Sweet tahini butter
- 50g/1.7ozs. butter, softened
- 1.5-2 tablespoons black tahini
- 1.5 tablespoons honey
- pinch of salt
To make cake flour, replace 2 tablespoons of plain or all purpose flour with cornflour/fine cornstarch. I found black tahini in a health food scoop shop
Step 1 - Line a loaf tin and preheat oven to 160C/320F. Cream the butter and sugar together for 3-4 minutes or until pale. In a food processor blend the eggs, 4 of the 5 bananas (reserve one for topping) and vanilla until you get a smooth mixture. Add this into the butter mixture and beat until combined.
Step 2 - In a jug measure and whisk the cake flour, bicarb and salt and fold into the wet mixture along with half of the tahini and peanut butter and chocolate until just combined. Scoop batter into the prepared tin. Spoon over the rest of the black tahini and swirl it using a butter knife.
Step 3 - Halve the remaining banana lengthways and place on top of the bread pushing down gently. Sprinkle the cinnamon sugar on top of the bread. Bake for 1 hour 15 minutes or until done in the centre.
Step 4 - To make the sweet tahini butter process all ingredients together in a food processor.