If you have ever been on the fence with banana bread then this Chocolate and tahini Banana bread recipe will literally push you over the edge. It’s chocolatey, it’s decadent and it’s totally different from any other recipe you have ever tried.
I used to make banana bread or muffins to save myself from throwing away the ‘almost off’ bananas but NOW with this recipe it’s a weekly favourite of ours.
I’m not sure if you have tried our tahini yet from The Old Stone Mill, But if you haven’t then you simply must. I used to think its sole purpose was for schwarmers but then with this locally made tahini I gave it a go on my salads, on my roast veggies and now even on my smoothie bowls. I put it out for every meal just about. This delicious liquid goodness is basically sesame butter and it tastes amazing.
So what’s great about tahini,
- Tahini contains more protein than milk and most nuts. It’s a rich source of B vitamins that boost energy and brain function, vitamin E, which is protective against heart disease and stroke, and important minerals, such as magnesium, iron and calcium according to The Guardian
- Tahini is easier for your body to digest than sesame seeds but you still get the same healthy nutrients from it.
- All these healthy nutrients contribute to strong muscles, glowing hair and skin and reducing the signs of aging.
- It is high in fats but the good kind of fats – unsaturated fats. In comparison to saturated fats, they don’t increase your cholesterol level, they can even help to reduce it which also lowers the risk of heart disease and stroke.
- It is so versatile. You can use it in a lot of different ways; sweet or savoury, as an ingredient or on its own as a sauce or topping. Plantiful Alexandra
So let’s crack on with this show-stopper of a recipe from Amy over at An Earthen Life.
- Preheat the oven to 175 ̊C. Grease and line a bread tin with wax paper so that there is an overhang on both sides.
- Place the flour, cornstarch, cacao, baking powder, bicarbonate of soda and salt in a bowl and whisk together.
- Mash the bananas with a fork. Add to a measuring jar along with the non-dairy milk, oil, sugar, vanilla extract and apple cider vinegar. Stir well to combine.
- Pour this mixture into the flour mixture and stir until just combined.
- Fill the batter into the lined bread tin. Drizzle on a few tablespoons of tahini. Bake for about 40-50 minutes, or until a toothpick inserted in the middle comes out clean. Make sure you don’t bake for too long or it will be dry.
- Let cool completely in the pan. Then using the parchment paper to remove it.
- Slice and serve with tahini, maple syrup, fresh bananas and cacao nibs