Another one of those recipes that, I guess you could argue, are a little bit more healthy than other recipes? Or at least you feel a bit healthier when you’re having it? Banana bread is great as it makes use of the natural sugars in the banana, therefore we’re using less artificial sugars and replacing some of the butter with tahini means more protein which should keep you full for longer and the cocoa gives a lovely chocolatey flavour. Most importantly though, we shouldn’t feel guilty about having a slice of this (even in January) – it’s just a slice of (very nice) banana bread.
- 120g Soft Unsalted Butter
- 100g Tahini
- 3 medium Eggs
- 70g Light Soft Brown Sugar
- 100g Caster Sugar
- 160g Self Raising Flour
- 40g Cocoa Powder
- 2 tsp Baking Powder
- 4 medium ripe Bananas
- 1 medium ripe Banana for decoration
Preheat the oven to 180 degree C (160 Fan) and grease and line a loaf tin.
Cream butter and the two types of sugar together using a hand or stand mixer for about 4-5 minutes until the mixture is light and fluffy in colour and texture.
Add one egg at a time, mixing for about a minute in between each one. Scrape the bowl down and mix for another minute.
Mash the four bananas and combine them with the tahini. Add this to the batter and mix well.
Combine self-raising flour, cocoa powder and baking powder and add them to the batter. Only mix it until the dry ingredients are well incorporated. Scrape the bowl down and then mix it for another 10 seconds.
Fill the batter into the prepared tin. Peel the last banana and cut it in half lengthwise, then place them curved inwards and offset on top of the banana bread batter.
Bake the banana bread in the lower half of the oven for about 60-65 minutes until a skewer comes out of the middle clean.
Let the banana bread cool down a little bit, its very nice when it’s still a bit warm!