Chocolate Tahini Banana Bread
I love the subtly rich smokiness of tahini, but I have only enjoyed cooking with it since I turned away from the spoon-bendingly thick stuff from my local supermarket, in favour of the more fluid variety, with its more delicate nutty flavour, from a Middle-Eastern shop near me, or online. For those of you yet to discover the joys of tahini, I suppose you could think of this as a chocolate peanut butter banana bread, only made with sesame butter (which is what tahini is, in a manner of speaking) instead. This, for me, is the perfect, not-too-sweet, darkly chocolatey banana bread. You can make a vegan version of this by omitting the egg, and upping the bananas to 350g / generous 1 cup and the tahini to 75g / ⅓ cup. The bread will not rise a lot without the egg, but the taste is still magnificent. Dark chocolate chips should be dairy-free, but do check the packet.
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