Choc Tahini Banana Bread

Serves 10-12

Ingredients

Topping
75g tahini, well stirred
2 tbsp cocoa powder
2 tbsp honey or maple syrup

Batter
160ml (3/4 cup) honey or maple syrup or sugar of your choice
3 ripe bananas – 1- 1/12 cups, mashed
110g butter, melted
1/4 cup tahini
¼ cup plain greek yogurt
2 eggs
1 tsp vanilla extract
230g plain flour
1tsp cinnamon
1tsp bi-carb soda
1tsp baking powder
½ tsp salt
2 tbsp sesame seeds – for sprinkling

Summary

Bet you thought you didn’t need another banana bread recipe – well you were wrong. The combo of tahini, choc, banana, honey and/or maple syrup gives this loaf a harmony like no other we’ve tasted. It does very well in a pack lunch, or if you’re in the comfort of your kitchen, toast it lightly in a fry pan before buttering, honeying and flaky salting!

Choc Tahini Banana Bread

Preheat the oven to 170C (fan forced).

For the topping
Pour all ingredients into a small mixing bowl. Using a spoon or whisk, mix until smooth and well combined – it will become pasty, that’s fine. Taste and adjust as needed, we usually add a pinch of salt.

For the cake batter
Add the butter, maple syrup, mashed bananas, tahini, yogurt, eggs, and vanilla extract to a bowl. Whisk until combined.

Add the flour, cinnamon, baking soda, baking powder, and salt. Gently fold until just combined.

Transfer half the the batter to a 9×5 inch loaf pan that is greased and lined with parchment paper. Dollop half the choc-tarhini swirl on top and using a skewer draw ‘swirls’ into the batter. Repeat with the second half of batter and choc swirl. Sprinkle with sesame seeds.

Transfer to the oven and bake for 45-55 minutes, until an inserted toothpick comes out clean.

Let it cool, slice, and enjoy – we love topping ours with salted butter, honey, and flaky salt.