Hi Nigella and Team. I made the Chocolate Tahini Banana Bread. It is delicious but it did not rise very much at all. I have checked the "best before" on the raising and it is still good. I double checked the loaf tin size and this was correct also. What could have gone wrong?
Nigella's Chocolate Tahini Banana Bread is a gluten-free cake that has a slightly smoky undertone from the chocolate and tahini. The bread will rise, but not quite as much as a regular banana bread as it is gluten-free. It has very little raising agent as it only uses 1/2 teaspoon of bicarbonate of soda (baking soda). This is partially as bananas tend to have quite a leavening effect. Make sure that you use bicarbonate of soda rather than baking powder, as the two act differently. Also measure the amount carefully as too much could cause the banana bread to rise up but then fall back.
Other possible casues of a low rise are the oven being slightly too cool, as the banana bread may not quite cook through fully and shrink back as it cools. Also don't use too much banana as a very liquid batter could make the bread heavy and slightly flat. Two large bananas should have a weight of approximately 250g (9 ounces) with their skins on and yield approximately 190g (3/4 cup) when mashed.