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My best banana bread
Author: Claudia Brick
Ingredients
  • 400 g very ripe banana (approx 3 medium) + 1/2 banana sliced lengthways to top
  • 80 ml vegetable oil (1/3 cup / 80g)
  • 40 g runny tahini (50ml)
  • 150 g dark brown sugar
  • 1 tablespoon vanilla
  • 2 eggs
  • 60 g full fat greek yogurt (1/4 cup)
  • 160 g plain flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup toasted walnuts roughly chopped
  • 80 g dark chocolate roughly chopped
  • 3 tablespoons demerera sugar to top (can use caster sugar if you have none)
Instructions
  1. Preheat oven to 180°C and line a loaf tin with baking paper, extending the baking paper about 2 cm up over the sides of the tin
  2. Mash the bananas until fairly smooth and shiny.
  3. In a large bowl, whisk together the oil, tahini, dark brown sugar and vanilla. Add the eggs, one at a time, and whisk until silky. Stir in the yogurt and banana.
  4. In a separate bowl, stir together the flour, baking powder, baking soda and salt with fork.
  5. Add to the banana mix and fold in to just combine. Fold in the dark chocolate and walnuts.
  6. Pour into your prepared loaf tin. Place half a banana (sliced lengthways) on top to decorate. Scatter a layer of demerera sugar over the surface of the loaf.
  7. Bake for 40-50 minutes until the surface springs back to touch. A skewer inserted may still come out with crumbs / bits of batter but not be completely runny.
  8. Leave to cool completely in the tin.