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More Nigella recipes

Chocolate Tahini Banana Bread

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Introduction

I love the subtly rich smokiness of tahini, but I have only enjoyed cooking with it since I turned away from the spoon-bendingly thick stuff from my local supermarket, in favour of the more fluid variety, with its more delicate nutty flavour, from a Middle-Eastern shop near me, or online.

For those of you yet to discover the joys of tahini, I suppose you could think of this as a chocolate peanut butter banana bread, only made with sesame butter (which is what tahini is, in a manner of speaking) instead. This, for me, is the perfect, not-too-sweet, darkly chocolatey banana bread.

I love the subtly rich smokiness of tahini, but I have only enjoyed cooking with it since I turned away from the spoon-bendingly thick stuff from my local supermarket, in favour of the more fluid variety, with its more delicate nutty flavour, from a Middle-Eastern shop near me, or online.

For those of you yet to discover the joys of tahini, I suppose you could think of this as a chocolate peanut butter banana bread, only made with sesame butter (which is what tahini is, in a manner of speaking) instead. This, for me, is the perfect, not-too-sweet, darkly chocolatey banana bread.

Ingredients

Makes: approx. 10 slices

Metric Cups
  • 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)
  • 2 large ripe or overripe bananas (approx 250g weighed with skins on / ¾ cup mashed)
  • ¼ cup vegetable oil
  • ¼ cup tahini
  • 1 large egg (at room temperature)
  • ¼ cup superfine sugar
  • 3 tablespoons soft dark brown sugar
  • 1 teaspoon vanilla extract
  • ½ cup rice flour (or plain flour if you don't need this to be gluten-free)
  • 3 tablespoons unsweetened cocoa
  • ¼ teaspoon fine sea salt
  • ½ teaspoon baking soda
  • 4 oz / ½ cup bittersweet chocolate chips
  • 1 - 2 teaspoons sesame seeds (to sprinkle on top)

Method

  1. Preheat the oven to 170°C/150°C Fan/325°F. Put a paper liner into a 1lb/450g loaf tin (mine measures 21cm x 10cm x 6cm/8.5 x 4 x 2.5 inches, just to give you a steer) or grease and line with baking parchment.
  2. Peel the bananas, and, either by hand or using an electric mixer, mash them, then beat in the tahini, followed by the oil, then the egg, and finally the sugars and vanilla.
  3. Whisk or fork together the flour, cocoa, bicarbonate of soda and salt and slowly beat into the batter. Fold in the chocolate chips.
  4. Add the batter to the prepared tin, smoothing the top, and sprinkle over the sesame seeds.
  5. Cook for 45-50 minutes until risen and firm to the touch, or until a cake tester comes out almost clean; some chocolate chips may make it a little sticky in parts. The loaf may have – indeed, will probably have - cracked on top, but this doesn’t matter.
  6. Let it cool completely in its tin on a wire rack and - if you can bear to wait - once it’s cold slip it out of the tin and wrap it in parchment then foil and leave it for a day before slicing and eating. I understand if this is too much to ask; I confess I don’t always manage to wait.
  1. Preheat the oven to 170°C/150°C Fan/325°F. Put a paper liner into a 1lb/450g loaf tin (mine measures 21cm x 10cm x 6cm/8.5 x 4 x 2.5 inches, just to give you a steer) or grease and line with baking parchment.
  2. Peel the bananas, and, either by hand or using an electric mixer, mash them, then beat in the tahini, followed by the oil, then the egg, and finally the sugars and vanilla.
  3. Whisk or fork together the flour, unsweetened cocoa, baking soda and salt and slowly beat into the batter. Fold in the chocolate chips.
  4. Add the batter to the prepared tin, smoothing the top, and sprinkle over the sesame seeds.
  5. Cook for 45-50 minutes until risen and firm to the touch, or until a cake tester comes out almost clean; some chocolate chips may make it a little sticky in parts. The loaf may have – indeed, will probably have - cracked on top, but this doesn’t matter.
  6. Let it cool completely in its tin on a wire rack and - if you can bear to wait - once it’s cold slip it out of the tin and wrap it in parchment then foil and leave it for a day before slicing and eating. I understand if this is too much to ask; I confess I don’t always manage to wait.

Additional Information

MAKE AHEAD NOTE:
Store in an airtight container in a cool place for up to 5 days. This loaf cake is often better if stored in an airtight container for a day or overnight before cutting.

FREEZE NOTE:
Can be frozen for up to 3 months, tightly wrapped in a double layer of clingfilm and a layer of foil.
To thaw, unwrap and leave at room temperature for about 4 hours.

MAKE AHEAD NOTE:
Store in an airtight container in a cool place for up to 5 days. This loaf cake is often better if stored in an airtight container for a day or overnight before cutting.

FREEZE NOTE:
Can be frozen for up to 3 months, tightly wrapped in a double layer of clingfilm and a layer of foil.
To thaw, unwrap and leave at room temperature for about 4 hours.

Tell us what you think

What 1 Other has said

  • What a great recipe. The banana bread had a lovely depth of flavour and was quite fudgy!

    Posted by savelinalepou on 22nd January 2019
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