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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chocolate Tahini Banana Bread Recipe

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This recipe for Chocolate Tahini Banana Bread is from The Yaras Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 large ripe or overripe bananas (about ¾ cup mashed/250 grams weighed with skins on)
¼ cup (60 milliliters) vegetable oil
¼ cup (50 grams) tahini
1 egg
¼ cup sugar
3 tablespoons (35 grams) dark brown sugar
1 teaspoon vanilla extract
½ cup (60 grams) flour
3 tablespoons unsweetened cocoa
¼ teaspoon fine sea salt
½ teaspoon baking soda
4 ounces (100 grams) bittersweet chocolate chips
¾ cup (94 grams) chopped walnuts (optional)
2 teaspoons black and white sesame seeds (to sprinkle on top)
Directions:
Directions:
Preheat the oven to 325°F (170°C/150°C Fan). Grease and line with parchment paper a 1 pound (450 grams) loaf pan.

Peel the bananas and mash them, then beat in the tahini, followed by the oil, then the egg, and finally the sugars and vanilla.

Whisk or fork together the flour, unsweetened cocoa, baking soda, and salt and slowly beat into the batter. Fold in the chocolate chips and nuts, if using.

Add the batter to the prepared tin, smoothing the top, and sprinkle over the sesame seeds.

Cook for 45 to 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.

Let it cool completely in its tin on a wire rack and once cold slip it out of the tin and wrap it in parchment then foil and leave it for a day before slicing and eating.
Number Of Servings:
Number Of Servings:
10

 

 

 

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