Nigella's Chocolate, banana and tahini bread

 

I'm always fond of a banana cake, but this recipe from Nigella takes banana bread to the next level. It certainly didn't last very long in this house when I made it the other day. I'd ignore the leave it for a day before eating, it was delicious warm from the oven. The recipe is from Nigella's new cook book, "Cook, Eat, Repeat". 

INGREDIENTS

2 large ripe or overripe bananas (approx 250g weighed with skins on / ¾ cup mashed)
60 millilitres vegetable oil
50 grams tahini
1 large egg (at room temperature)
50 grams caster sugar
35 grams soft dark brown sugar
1 teaspoon vanilla extract
60 grams rice flour (or plain flour if you don't need this to be gluten-free)
25 grams cocoa
¼ teaspoon fine sea salt
½ teaspoon bicarbonate of soda
100 grams dark chocolate chips
1 - 2 teaspoons sesame seeds (to sprinkle on top)

METHOD

Preheat the oven to 170°C. Put a paper liner into a 1lb/450g loaf tin, or grease and line with baking parchment.
Peel the bananas, and, either by hand or using an electric mixer, mash them, then beat in the tahini, followed by the oil, then the egg, and finally the sugars and vanilla.
Whisk or fork together the flour, cocoa, bicarbonate of soda and salt and slowly beat into the batter. Fold in the chocolate chips.
Add the batter to the prepared tin, smoothing the top, and sprinkle over the sesame seeds.
Cook for 45-50 minutes until risen and firm to the touch, or until a cake tester comes out almost clean; some chocolate chips may make it a little sticky in parts. The will probably have - cracked on top, but this doesn’t matter.
Let it cool completely in its tin on a wire rack and, once it’s cold slip it out of the tin and wrap it in parchment then foil and leave it for a day before slicing and eating.