Banana Bread is one of those baking recipes that epitomizes home baking to me. It is also one of those baking recipes that are so easy to make and many first time bakers could muster at the first go. A “standard” banana bread recipe also offers the opportunity to play with all kinds of flavours and this recipe for Tahini Choc Chip Banana Bread turns that standard recipe on its head with the addition of extra virgin olive oil, tahini and dark chocolate chips.
The original recipe comes from the fabulous Claudia that blogs as The Brick Kitchen. I am convinced that trend wise, tahini is the new turmeric and we will be seeing it in a lot of recipes this year. And because of that I was immediately drawn to the flavour combination of tahini, dark chocolate and banana.
It is a rich bread with a lovely soft crumb and the walnuts add a crunchy texture but is optional. I did not change the recipe too much but found it quite sweet the first time I baked it. I then reduced the sugar to 85g for the second test. The dark choc adds a good bitterness to the sweetness and the tahini adds a nutty depth of flavour but does not overpower. I am quite sure that peanut butter will be really good too as a replacement for the tahini.
I hope you enjoy this recipe for Tahini Choc Chip Banana Bread. If you’ve made the recipe share your dish with me by tagging @heinstirred on Instagram with the hashtag #heinstirred.
- ¼ cup Baleia Extra Virgin Olive Oil
- ¼ cup tahini
- 85g brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 330g mashed ripe banana (about 3-4 large)
- 130g flour
- 1 ¼ teaspoon baking powder
- ½ tsp salt
- 80g ground almonds
- 100 g dark chocolate drops
- 75g toasted walnuts, roughly chopped (optional)
- 1 banana for the top of the bread
- Sesame seeds to sprinkle (optional)
- Preheat oven to 180°C and line a loaf tin with baking paper.
- Whisk together olive oil, tahini, brown sugar, eggs and vanilla extract
- Stir in the mashed banana
- Sift over the flour, baking powder and salt and fold in to combine
- Add the ground almonds and mix to combine
- Stir in the dark chocolate drops and walnuts if used
- Pour into tin and top with a halved banana pieces and sprinkle with the sesame seeds
- Bake 40-50 minutes until a skewer inserted in the centre comes out just clean
- Leave to cool completely in the tin
** Olive Oil provided by Baleia Extra Virgin Olive Oil. I am proud to be associated with Baleia Extra Virgin Olive Oil and use it whenever a recipe requires Extra Virgin Olive Oil. The South African cold press extra virgin Olive Oil is produced in the Riversdale area, has a whiff of fresh cut grass and aromas of green tomatoes, almonds artichokes and green apples.
A few more of my favourite recipes using bananas :