Picture this: you’re in the kitchen, the soft hum of the oven warming the space and a banana bread that’s more than just your average loaf. It’s rich, comforting and decadently sweet with a twist that feels like a secret indulgence. Enter Nigella Lawson’s Chocolate Tahini Banana Bread. a magical combination of three ingredients you never thought would work so beautifully together.
At first glance, you might think banana bread is pretty standard fare. But then, Nigella pulls out the unexpected: tahini. That smooth, nutty paste typically associated with hummus or Mediterranean dishes and yet here it is, making banana bread feel more sophisticated and indulgent. Add in rich, gooey chocolate chunks and it’s as though the universe of banana bread has been elevated into something lush, creamy and unforgettable.
What makes Nigella’s recipe special is how she manages to create layers of flavor that surprise you bite by bite. It’s not too heavy but still wonderfully moist and just sweet enough. The tahini gives the bread an unexpected depth and the chocolate swirls throughout the loaf, melting into perfect puddles of sweetness. It’s an irresistible treat, not quite a cake, not quite a bread. but something magical in between.
Nigella Chocolate Tahini Banana Bread Recipe
Ingredients Needed
Now, let’s talk ingredients. These are the stars that make this loaf something special:
- Ripe Bananas – You want your bananas really ripe here. Those overripe bananas with the spots on the peel? They’ll make the bread perfectly sweet and tender.
- Tahini – The smooth sesame paste is what makes this bread different from your usual banana loaf. It’s creamy, nutty and adds a savory edge that balances the sweetness.
- Dark Chocolate – Go for a good quality dark chocolate (70% cocoa is my favorite for balance). It melts beautifully and contrasts nicely with the other flavors.
- Self-Raising Flour – This helps the bread rise without needing to add extra baking powder. It’s a simple, one-step solution.
- Caster Sugar – It dissolves more easily than regular sugar and helps keep the bread smooth and light.
- Baking Soda – A little lift to give the bread that soft, fluffy texture.
- Butter – Because, let’s face it, butter is everything in baking. It adds richness that just can’t be beat.
- Eggs – These bind everything together and give the bread structure.
- Vanilla Extract – It adds a touch of warmth and depth to the flavor.
- A pinch of Salt. Just a little bit to balance the sweetness and enhance all the flavors.
If you’re like me, you’ll find yourself staring at these ingredients and thinking, ’Hmm, is this really going to work?’ Trust me-yes, it does. The tahini especially will make you wonder but it’s the surprise ingredient that will elevate everything.
Equipment Needed
The good news? You don’t need a ton of fancy gadgets for this recipe. This one’s as straightforward as it gets.
- A loaf tin – Choose one that’s about 9×5 inches. This size ensures your bread rises beautifully without being too thick or thin.
- A mixing bowl – Preferably something large enough to accommodate all those mashed bananas and dry ingredients.
- A whisk – To bring together the wet ingredients smoothly.
- A spoon or spatula. For folding in the dry ingredients without overworking the batter (which can make your banana bread dense and nobody wants that!).
- A wooden spoon or silicone spatula. Perfect for mixing the tahini and chocolate into the batter.
- Oven mitts – Because we all know that pulling a hot loaf from the oven can be a bit of a balancing act.
That’s it! Nothing fancy, just the essentials to get that delicious banana bread baking.
Instructions To Make Nigella Lawson’s Chocolate Tahini Banana Bread
Alright, let’s break this down step by step. Here’s how to bring this beautiful loaf to life:
- Preheat your oven to 170°C (or 150°C if you’re using a fan oven). Grease your loaf tin with butter or line it with parchment paper.
- Mash the bananas – I love using a fork for this. Just make sure the bananas are really mushy with no large chunks. The more ripe they are, the better. This is going to give the bread that incredible, soft texture.
- Melt the butter – Just gently melt it in a small saucepan or in the microwave. Let it cool for a minute while you get everything else ready.
- Mix the wet ingredients. In a large bowl, whisk together the mashed bananas, melted butter, eggs, tahini, sugar and vanilla extract. You want it all to come together smoothly. Don’t be shy with that whisk; it’s your ticket to a beautifully blended batter.
- Combine the dry ingredients. In a separate bowl, sift the flour, baking soda and salt. Fold it into the wet mixture slowly. It’s important to be gentle here-don’t over-mix or your loaf might turn out too dense.
- Add the chocolate – Fold in your chopped dark chocolate chunks. Let the chocolate break into the batter so you get those gooey pockets of richness in every slice.
- Pour the batter into the tin. Spread it out evenly with your spatula, smoothing the top.
- Bake – Place the tin in the oven and bake for about 55-60 minutes or until a skewer comes out clean. If it starts to brown too quickly on top, cover it loosely with foil for the last 10 minutes.
- Let it cool – Once it’s done, leave it to cool in the tin for about 10 minutes, then transfer it to a wire rack to cool completely.
What I Learnt
What struck me most about making Nigella’s Chocolate Tahini Banana Bread was how easily the flavors came together. The tahini which could have easily been overpowering, blended so beautifully with the sweetness of the bananas and the richness of the chocolate. It was like a little dance of flavors. each one distinct, yet working together in perfect harmony.
I also learned that banana bread is the perfect canvas for experimentation. While I stuck to the recipe the first time, I can easily see how one could swap out dark chocolate for milk chocolate or add a handful of chopped nuts or even dried fruit.
But there’s something special about the tahini. It’s not something you often see in a banana bread recipe but it creates such a lovely depth that you wouldn’t want to miss. I’m already thinking about how it could work in other recipes, like cookies or muffins.
FAQs
What Makes Nigella Lawson’s Chocolate Tahini Banana Bread Different From Regular Banana Bread?
Well, the addition of tahini is a total game changer! It brings this nutty, creamy richness that balances perfectly with the sweetness of the bananas and the slight bitterness of the chocolate. It’s like a cross between a classic banana bread and a decadent dessert. Plus, tahini is packed with healthy fats, so you can almost pretend it’s good for you (almost!)
Can I Use Any Type Of Tahini For This Banana Bread Recipe?
Yes, you can use either raw or toasted tahini, but I’d recommend going for the raw variety if you want a more neutral flavor. The toasted tahini will bring a bolder, almost savory taste, which is great if you’re looking for something with a little more oomph! Just keep in mind that toasted tahini can also darken the bread a bit.
How Ripe Do My Bananas Need To Be For This Recipe?
The riper, the better! I’m talking full-on brown, spotty bananas that are almost mushy. The sweetness and moisture from those overripe bananas are key to getting that melt-in-your-mouth texture and flavor. Trust me, don’t even try it with fresh, firm bananas-you’ll miss that depth of flavor that makes this bread irresistible!
