Chocolate And Tahini Banana Bread
This combination of ingredients results in the most amazingly tasty tea loaf
Ingredients
- 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
Method
- 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)