Tahini banana bread with chocolate

Total time: 1hr 15m
Preparation Time: 25m

For 12 piece


Corinne & Bettina - nom-nom

Nutritional Information

Contains 362 Kcal, 6g Protein, 40g Carbohydrates, 20g Fat


  • Banana bread
  • 100 g butter, soft
  • 2 eggs (large)
  • 180 g cane sugar
  • 2 banana (very ripe), well mashed
  • 1 tsp vanilla paste
  • 200 g half-white flour
  • 60 g tahini
  • 1 pinch salt
  • 2 tsp baking powder
  • 75 g chocolate (e.g. chocolate Easter bunnies), roughly chopped
  • 80 g walnut kernels, coarsely chopped
  • Decorate and bake
  • 1 banana, halved lengthwise
  • 2 tbsp liquid honey
  • 3 tbsp sesame seeds
  • Utensils
  • One cake tin (approx. 25 cm in diameter), lined with baking paper or greased.

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  • Banana bread

    Beat together the butter and sugar using the whisk attachment on a hand mixer until the mixture turns a paler colour. Stir in the eggs, one at a time, and the vanilla paste. Add the bananas with the tahini and mix everything together. Mix the salt and baking powder, add to the mixture and stir in. Mix in the chocolate and walnut kernels, spoon the mixture into the prepared tin and level off with a spoon.
  • Decorate and bake

    Place the halves of banana alongside each other on the cake mix and press down lightly. Gently warm the honey, drizzle over the bananas and top with a good sprinkling of sesame. Bake: approx. 50 mins. in the centre of an oven preheated to 180°C. Cover with foil around the end of the baking time if necessary. Insert a wooden skewer to check whether the bread is cooked through. Remove from the oven, allow to cool a little, remove from the tin and leave to cool on a rack.
  • Tip:

    The recipe works with 50-100 g of chocolate.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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