(Gluten and Dairy Free) Chocolate and Tahini Banana Loaf
Chocolate and tahini seems to be all the rage at the moment. Here is a recipe for a wonderfully moreish cake that can be made both gluten and dairy free. Tahini is made from sesame seeds and so brings a subtle nutty taste to the cake, which complements the sweetness from the banana and bitterness from the dark chocolate.
The banana will keep this moist and should last a few days when wrapped and kept in an airtight container.
Ingredients:
- 110g vegetable oil
- 70g caster sugar
- 2 large eggs, beaten
- 2 large very ripe bananas, mashed
- 50g tahini
- 1 tsp vanilla extract
- 170g (gluten-free if required ) plain flour with 2 heaped tsp (gluten-free if required) baking powder mixed in (alternatively use 170g (gluten-free if required) self-raising flour)
- 30g cocoa powder
- 100g chocolate, buttons, chips or broken into pieces (if keeping this dairy/gluten-free free use a dark free from chocolate)
- Sesame seeds
Step 1: Combine all the ingredients, minus the chocolate pieces, into a smooth batter.
Step 2: Fold through the chocolate pieces.
Step 3: Pour into a lined 2lb loaf tin and sprinkle the evened top with sesame seeds.
Step 4: Bake in a preheated oven at 180c (fan) for 50 mins, or until risen and springs back to the touch.
Step 5: Remove from the oven and allow to cool for half an hour before transferring (out of the tin) to a wire rack.
Store in an airtight container and it should last a few days. Excellent served with a cup of tea or coffee.
