Sesame Banana Bread / for Susi
Salty and sweet is undeniably one of the best flavour combinations - this Sesame Banana Bread is the best of both. Susi asked for a banana bread recipe that she could make while working from home. There are so many good banana bread recipes out there but this one might be my new favourite and is perfect for black and bruised bananas that you have in the bottom of your fruit bowl. You can make it quickly and once it's out of the oven it's sublime sliced still warm when the chocolate is still melting. It freezes well and if you don't have a loaf tin you can make it in whatever you have. It's a very forgiving recipe so don't worry about messing it up, it's almost impossible (I did make it once years ago and forgot to add the sugar, so don't do that).
250g plain flour
2 tsp baking powder
140g salted butter
2 tablespoons of tahini
240g caster sugar
5 ripe bananas, mashed
1 tablespoon of sesame oil
1 tsp vanilla extract
200g dark chocolate chopped into small pieces
2 tablespoons of sesame seeds and a sprinkle of sea salt
Preheat the oven to 180C.
Sift the flour and baking powder into a big bowl before adding in the chocolate.
In a small pot heat the butter, tahini and sesame oil until all melted and combined.
In another bowl mash the bananas before adding in the sugar, eggs, and vanilla, stir to combine before slowly pouring in the butter, tahini and oil mix from the pot into the bananas.
Mix again before adding the bowl of bananas to the flour little by little so it doesn’t over-mix.
Pour the batter into a lined loaf tin and cover the top with sesame seeds and a sprinkle of salt.
Bake for an hour and fifteen minutes.
Serve in thick slices with hot coffee.