Tahini adds a sophisticated huskiness and a lovely velvety texture to this complex and delicious quick bread.
2 medium, very ripe bananas
1/4 cup olive or vegetable oil
1/4 cup tahini
1 egg
1/4 cup caster sugar
3 tbs. soft brown sugar
1 tsp. vanilla extract
1/2 cup all-purpose flour
3 tbs. cocoa powder
1/2 tsp. baking soda
1/4 tsp. fine sea salt
generous 1/2 cup dark chocolate chips
1 1/2 tsp. sesame seeds
Heat the oven to 325°F. Grease a standard loaf pan and line with parchment paper.
Beat the bananas to mash, then add the oil and tahini. Add the egg, sugars and vanilla extract. Stir together the flour, cocoa powder, baking soda and salt. Stir into the banana mixture, then fold in the chocolate chips. Spread in the prepared pan and sprinkle with the sesame seeds.
Bake for 45-50 minutes, or until a tester comes out clean. Leave to cool in the tin, then wrap the bread in parchment, then foil and leave for a day before slicing.
Cooking with Nigella 