If you only bake one recipe from Nigella Lawson’s latest recipe book then it has to be this chocolate and tahini banana bread. I used rather large chocolate chunks which I think made it ever so much better.
I wrote about second marriages and the pitfalls of dating a divorcé. But, there can be just as many, if not more upsides. When you meet a man who has had a failed relationship, he knows what he wants. This usually means you will not be messed around. Dave was not the first ex-husband I dated. The first was a wonderful father to 6 year-old twins. He told me right from the beginning marriage was not on the cards for us. I was 23 and he did not want me to become responsible for his children at such a young age. I really appreciated the honesty and dated him knowing it was nothing more than that. Dave and I were friends long before we started dating. I knew from the day we first kissed that he didn’t want any more children.
Today’s inspirational recipe from Lavender and Lime ♥ Chocolate And Tahini Banana Bread ♥ #LavenderAndLime Click To Tweet
This was OK with me as I never wanted kids of my own. But it also delayed us getting engaged as he didn’t know if I wanted to be a stepmother. Like any relationship, we have had our ups and downs. But Dave and I have this amazing friendship and it has seen us through all sorts of situations. He has become more protective over me since we got married and always put me first. I think this is the most one can expect from a relationship. And in the same breath, I always put him first. This month has been a great reminder of why I chose him to be my life partner. And for all the hurdles I faced at the beginning, it was so worth it to get to where we are now. We are truly living our best life together. How do you view marriage?
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Chocolate And Tahini Banana Bread
- 250 g skin on weight, very ripe bananas
- 60 mls olive oil
- 50 g tahini
- 1 egg
- 50 g fructose
- 35 g coconut sugar
- 5 mls vanilla extract
- 60 g flour
- 25 g cocoa powder
- 2.5 mls bicarbonate of soda
- 1.25 mls fine salt
- 100 g dark chocolate, roughly chopped
- 7.5 mls sesame seeds
- Preheat the oven to 170° Celsius
- Peel the bananas and place them into a stand mixer bowl and mash using the beater attachment
- Add the oil and beat in, add the tahini and beat in, then add the egg and beat in
- Add the fructose, sugar and vanilla and beat in
- Place the flour, cocoa, bicarbonate of soda and salt into a mixing bowl and stir to combine
- Add the dry ingredients to the bowl, 1 tablespoon at a time, beating in until you cannot see the flour
- When fully combined add the chocolate and fold in
- Scrape the batter into a lined loaf tin and sprinkle the sesame seeds on top
- Place into the oven and bake for 50 minutes
- Remove from the oven and place the tin onto a wire rack and leave to cool completely
- Remove from the tin and wrap in baking paper, and then wrap in foil
- Leave to stand for a day before slicing and eating
- Can be kept for 5 days in an airtight container (if you manage that long)