Say goodbye to plain old banana bread, and hello to Nigella Lawson’s delicious tahini and chocolate banana bread pudding recipe. The result? A scrumptious combination of banana and fine dark chocolate by experts, Guittard, that offers a light but intense pudding. Utterly delicious for when the weather drops.
250g (approx. 2 medium) very ripe or overripe bananas (skin-on weight)
60ml olive or vegetable oil
50g tahini (at room temperature)
50g full-fat Greek yogurt, at room temperature
1 large egg, at room temperature
50g caster sugar
50g soft dark brown sugar
1 tsp vanilla extract
60g plain flour (or gluten-free plain flour)
25g Guittard cocoa powder
½ tsp bicarbonate of soda
¼ tsp fine sea salt
100g Guittard dark chocolate chips
1. Heat the oven to 180ºC/160ºC Fan. Get out an ovenproof dish with a capacity of about 750ml. It is key to use a dish that has just the right dimensions to ensure a gooey centre, and this one from HEMA is great for this recipe.
2. Peel the bananas, mash them and then beat in the oil. Use a ¼ cup (60ml) to measure this, and then fill it up with tahini, and beat that in.
3. Stir in the yogurt, the egg, sugar, and vanilla extract.
4. Whisk together with the flour, cocoa, bicarb, and salt, and beat into the batter.
5. Fold in the chocolate chips, and pour it into an ovenproof dish.
6. Put into the oven for 40–45 minutes (depending on how gooey you want the centre).
7. Let the pudding stand for 5–10 minutes before serving with cream or ice cream.