Sesame Banana Bread

Salty and sweet is undeniably one of the best flavour combinations - this banana bread is the best of both. There are so many good banana bread recipes out there but this one might be my new favourite and is perfect for black and bruised bananas that you have in the bottom of your fruit bowl. You can make it quickly and once it is out of the oven it is totally sublime sliced still warm when the chocolate is still melting. It freezes well and if you don't have a loaf tin you can make it in whatever you have. It's a very forgiving recipe so don't worry about messing it up, it's almost impossible for this not to turn out perfect.

Ingredients

• 250g plain flour

• 2 tsp baking powder

• 140g salted butter

• 2 tablespoons of tahini

• 240g caster sugar

• 5 ripe bananas, mashed

• 1 tablespoon of sesame oil

• 2 eggs

• 1 tsp vanilla extract

• 200g dark chocolate chopped into small pieces

• 2 tablespoons of sesame seeds and a sprinkle of sea salt

Preheat the oven to 180C and line a loaf tin with parchment paper.

Sift the flour and baking powder into a big bowl before adding in the chocolate and coat it in the flour.

In a small pot heat the butter, tahini and sesame oil until all melted and combined.

In another bowl mash the bananas before adding in the sugar, eggs, and vanilla, stir to combine before slowly pouring in the butter, tahini and oil mix from the pot into the bananas.

Mix again before adding the bowl of bananas to the flour little by little so it doesn’t over-mix.

Pour the batter into the lined loaf tin and cover the top with sesame seeds and a sprinkle of salt.

Bake for an hour and fifteen minutes and serve in thick slices with hot coffee.