Tahini banana bread
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Ingredients
125g wholemeal flour
100g self-raising flour
1 level tsp baking powder
100g butter, chilled and cubed
160g golden caster sugar
1 tbsp tahini
10g black sesame seeds
25g walnuts, chopped
2 eggs, lightly beaten
450g (with the skin) ripe bananas, mashed
To decorate:
1 banana, peeled and sliced in two lengthwise
small handful of black sesame seeds
Method
Preheat your oven to 180°C and line a 2lb loaf tin with baking parchment.
Sieve the baking powder into the flours and mix. Rub the butter in until the mixture looks like rough breadcrumbs.
Mix in the sugar, walnuts, sesame seeds and tahini. Mix together and make a hollow in the centre. Add the eggs and mashed banana. Beat all ingredients thoroughly.
Scoop the mixture into your tin and spread it evenly.
Lay the remaining banana on top and sprinkle with some black sesame seeds. Bake for 1-½ hours. Allow to cool in the tin.
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