I’ve always been the type of person who finds comfort in baking. There’s something about the act of mixing, stirring, and the smell of things slowly coming together in the oven that feels grounding. But for all the classic baked goods in the world-cookies, cakes, pies-there’s one recipe that recently stood out to me: Nigella Lawson’s Chocolate Tahini Banana Bread. If you’re familiar with Nigella, you know her recipes have this magical quality about them, where they feel like they’re made with love and a dash of real-life indulgence. When I first saw this recipe, I thought, "Chocolate? Banana bread? Tahini? That’s an unusual combo!" And yet, it works in a way that only Nigella could pull off.
If you’re someone who enjoys banana bread but wants something a little unexpected, something that’s both decadent and a bit different from your usual, this is the recipe for you. I dove right into making it, and the result? Well, let’s just say that my kitchen was filled with a rich, chocolatey, nutty aroma that had me hooked from the first bite. I learned a few things along the way, and I’m excited to share them with you.
Nigella Lawson’s Chocolate Tahini Banana Bread Recipe
So, why this particular recipe? The marriage of chocolate, tahini, and bananas is, at first glance, not a traditional pairing, but it works so beautifully. The tahini-rich, creamy, and slightly savory-balances the sweetness of the ripe bananas and chocolate. It’s a quirky little twist that adds an unexpected depth. If you’re thinking this is just your regular banana bread, think again. The tahini adds a subtle but unmistakable earthiness, and the chocolate? Well, it brings that indulgent, comforting richness we all crave.
For anyone who loves to bake and is looking for a recipe that elevates a humble banana bread into something extraordinary, this one hits the spot. Now, let’s get into the ingredients and the steps, so you can experience this delightful creation for yourself.
Ingredient List
Before you dive into the mixing and baking, let’s talk about what you’ll need. It’s a relatively simple list, but the tahini and chocolate really set it apart:
- 3 ripe bananas: The bananas should be super ripe, almost turning brown, as that’s where the sweetness and moisture come from.
- 200g plain flour: I used all-purpose flour, but if you want a bit of a healthier twist, whole wheat flour would work too.
- 100g tahini: This is the game-changer. Make sure you get smooth tahini, not the chunky kind. You’re looking for that creamy, nutty vibe.
- 150g light brown sugar: This will provide a deep, molasses-like sweetness that pairs wonderfully with the tahini.
- 2 large eggs: These help bind everything together and give the bread a nice, soft crumb.
- 100g dark chocolate: You want to use good-quality dark chocolate, something with around 70% cocoa. This will melt perfectly into the batter and add an intense chocolatey flavor.
- 1 teaspoon baking powder: A little lift for your bread.
- 1 teaspoon baking soda: This helps with the rise and gives the bread that soft, moist texture.
- ½ teaspoon salt: Balances out the sweetness.
- 1 teaspoon vanilla extract: Adds a nice round flavor.
How To Make Nigella Lawson’s Chocolate Tahini Banana Bread?
Let me walk you through the steps, though they’re so simple, it almost feels like you’re getting away with something when it turns out this good.
- Preheat your oven: Set it to 170°C (340°F) and grease your loaf pan. I usually line the bottom with parchment paper for easier removal later.
- Mash the bananas: Take your ripe bananas and mash them in a bowl. Don’t worry about getting them perfectly smooth; you want some texture in there for the bread. I actually like it when there are a few little chunks that bake up beautifully, giving the bread a rustic feel.
- Melt the chocolate: You don’t have to make it complicated-just chop the chocolate into chunks and melt it in a heatproof bowl over a pot of simmering water, or you can use the microwave in 20-second intervals, stirring in between.
- Whisk the wet ingredients: In another bowl, combine the tahini, eggs, sugar, vanilla, and melted chocolate. The tahini should blend in effortlessly, creating this luxurious, slightly shiny mixture.
- Combine the dry ingredients: Sift the flour, baking powder, baking soda, and salt into a separate bowl. I know, sifting sounds like an extra step, but it ensures everything is evenly mixed and gives you that nice, fluffy texture in the end.
- Mix the wet and dry ingredients: Gradually fold the dry ingredients into the wet ones. Use a spatula and be gentle with it-overmixing can make your banana bread dense. Once it’s just combined, stop.
- Bake: Pour the batter into your prepared loaf pan and smooth the top. Bake for about 55-60 minutes. I always check the bread at the 50-minute mark with a toothpick. It’s done when the toothpick comes out clean, or with just a few crumbs attached. The smell? Incredible.
- Cool and enjoy: Let it cool in the pan for about 10 minutes before transferring it to a wire rack. The hardest part is waiting for it to cool enough to slice. The wait is worth it!
Things I Learned
Baking, for me, is always a learning experience, even when I follow a trusted recipe. Here’s what I learned after making this particular banana bread:
- Don’t skimp on the bananas: The riper the bananas, the more flavor and moisture they contribute to the bread. It’s tempting to use medium-ripe bananas, but the super-ripe ones (even those speckled with spots) make a huge difference.
- The tahini’s role: At first, I wasn’t sure how the tahini would work its magic, but it adds such a depth of flavor. It’s not overwhelmingly nutty but more like a soft, creamy undertone that balances out the sweetness of the bananas and chocolate. Don’t skip it.
- Chocolate chunks are key: Melting the chocolate is essential for a smooth batter, but I found that keeping a few larger chunks in the batter (that don’t completely melt) gives you pockets of gooey chocolate goodness. You want that.
- Be patient with cooling: This might be an obvious one, but I often get impatient. I had to remind myself that letting the bread cool helps the structure settle, and it slices better when it’s not still steaming hot.
- The banana bread stays moist: The tahini and chocolate give the bread a slight richness that helps it stay moist for days. If you’re the type who likes to slice and store your bread for a few days (I am), this one doesn’t dry out easily.