It’s been a while between bakes and lockdown breaks. This one brought much joy with its wholesome, nutty tahini undertones, hits of gooey dark chocolate and satisfying crunchy walnut bits. It was extra moist on account of my almost-unusable bananas and the almond meal; delectable and mealy without being sickly sweet. More maple syrup can be added, if sweetness is your thing, or a handful of dates, pureed. The egg can also be omitted or substituted for a vegan option. To the person in search of a sugar-free, ‘healthy’ banana bread recipe, I give you this rather yum version.
2 large or 3 medium overripe bananas
1/3 cup tahini
1 teaspoon vanilla extract
1/3 cup maple syrup
1/3 cup light olive oil or melted coconut oil
1 ½ cups almond meal
2 teaspoons baking powder
1/2 teaspoon bicarb of soda
1 teaspoon cinnamon
Pinch sea salt
1/2 cup dark chocolate chips, melts or chunks
1/2 cup walnuts or pecans, roughly chopped into large chunks
- Preheat oven to 180. Grease a small loaf tin with olive oil spray or butter and line.
- In a large bowl, mash up bananas until reasonably smooth. Add the tahini (ensure you’ve whipped it up a little first to soften), maple syrup, vanilla and oil and mix well to combine. Add egg and whisk through.
- Stir in almond meal, baking powder, bicarb, cinnamon and salt.
- Add chocolate and nuts and fold through gently. Pour the mixture into the prepared pan and shake to even out.
- Bake for around 45 minutes or until a skewer comes out with moist crumbs or clean. Serve warm as is or with mascarpone and honey for something extra special.