Tahini banana bread with chocolate

Tahini banana bread with chocolate

Total: 1 hr 15 Min. | Active: 25 Min.
vegetarian
Nutritional value / piece: 362 kcal
, Fat: 20 g
, Carbohydrate: 40 g
, Protein: 6 g

Every year it's the same: no sooner is the Easter egg hunt over than the kids lose interest in the chocolate eggs and bunnies. Often, the various bits of leftover chocolate languish in the cupboard once Easter is over. The best way to put them to good use is to break them up and use them for baking. This moist banana bread is made even more delicious with the addition of chocolate chunks and tahini.

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Banana bread

100g butter, soft
180g cane sugar
2 eggs (large)
1tsp vanilla paste
2 bananas (very ripe), well mashed
60g tahini
200g half-white flour
1pinch salt
2tsp baking powder
75g chocolate (e.g. chocolate Easter bunnies), roughly chopped
80g walnut kernels, coarsely chopped

Decorate and bake

1 banana, halved lengthwise
2tbsp liquid honey
3tbsp sesame seeds
Purchase ingredients now

Utensils

One cake tin (approx. 25 cm in diameter), lined with baking paper or greased.

How it's done

Banana bread

Beat together the butter and sugar using the whisk attachment on a hand mixer until the mixture turns a paler colour. Stir in the eggs, one at a time, and the vanilla paste. Add the bananas with the tahini and mix everything together. Mix the salt and baking powder, add to the mixture and stir in. Mix in the chocolate and walnut kernels, spoon the mixture into the prepared tin and level off with a spoon.

Decorate and bake

Place the halves of banana alongside each other on the cake mix and press down lightly. Gently warm the honey, drizzle over the bananas and top with a good sprinkling of sesame.

Bake: approx. 50 mins. in the centre of an oven preheated to 180°C. Cover with foil around the end of the baking time if necessary. Insert a wooden skewer to check whether the bread is cooked through. Remove from the oven, allow to cool a little, remove from the tin and leave to cool on a rack.

Good to know
Tip: The recipe works with 50-100 g of chocolate.

Our recommendations

Similar recipes

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

This cookbook already exists.

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!