01/07/2023
Good morning - Happy Sunday😍
Introducing this tahini chocolate banana bread that will capture the hearts of many, thanks to its remarkable qualities. Prepare to indulge in a delicious treat that is both moist and satisfyingly crunchy, without being overly sweet. This delectable creation features the harmonious combination of tahini, maple syrup, olive oil, and dark chocolate, resulting in an absolutely stunning loaf that pairs magnificently with a generous slather of butter when served warm.
Enjoy!
INGREDIENTS
* 1 1/4 cups ripe banana, mashed
* 1/2 cup almond milk
* 1/4 cup pure maple syrup
* 1/4 cup hulled tahini
* 1/4 cup light, cold-pressed olive oil
* 1/4 – 1/2 cup coconut sugar (optional)
* 2 cups plan flour
* 1 tsp ground cinnamon
* 1/2 tsp fine salt
* 1 1/2 tsp baking power
* 1/2 tsp baking soda
* 50g (1/2 standard block) 70% dark chocolate, chopped
* 2 Tbsp sesame seeds
* 2 tsp maple syrup, extra
METHOD
1. Preheat the oven to 180 C. Grease a line a standard loaf tin and line with baking paper. Set aside.
2. In a large mixing bowl add banana, milk, maple syrup, tahini, olive oil and coconut sugar. Using a hand whisk or stick/immersion blender whisk until smooth. A stick blender will remove any lumps, however you can expect to see many small lumps if you use a hand whisk (this is just the chunks of banana).
3. 3. Sift in flour, cinnamon, baking soda and baking powder. Add in salt. Using a wooden spoon gently mix the wet and dry ingredients together until just uniform. A few dry spots of flour is ok, but do not over mix the batter- this is the main cause of a gummy banana bread. Add chopped chocolate and gently fold through 3-4 times.
4. Using a rubber spatula scare the vegan chocolate chunk banana loaf batter into the prepared loaf.
5. Use a spoon to flatten out, then top with sesame seeds and the 2 tsp maple syrup. Bake for 50-55 minutes or until cooked through. To check cake is cooked insert a skewer into one of the natural cracks to make sure there is no wet batter. The top should be nice and golden and a little springy when pressed. Cool for 10 mins in the pan before gently removing to cool completely on a wire rack. 🥮
