Chocolate and Tahini Marble Banana Bread
Can't decide between chocolate and tahini banana bread? Just make them both at once!
10 servings
75 minutes
Ingredients:
3 medium (over)ripe bananas (approx. 300 grams without skin)
85 grams tahini
2 eggs
100 grams SweetLife carob syrup
50 ml sunflower oil
1 tsp vanilla extract
175 ml (vegetable) milk
275 grams flour
1½ tsp baking powder
30 grams cocoa powder
Preparation:
1. Preheat the oven to 180 degrees and line a cake tin with baking paper.
2. Grind the bananas, tahini, eggs, syrup, oil, vanilla and 115 ml milk in the food processor until smooth and pour into a large bowl.
3. In another bowl, mix the flour, baking powder and ⅓ tsp salt. Add the dry ingredients to the banana mixture and fold together lightly. Pour half of the batter into the now empty bowl and fold in the cocoa powder and 60 ml milk.
4. Pour a quarter of the chocolate batter into the white batter and fold 2-3 times. Repeat this until the chocolate batter is used up and you have a marbled batter.
5. Pour the batter into the cake tin and place in the oven. Bake for 60-70 min. until done. A skewer will come out dry from the middle of the cake.
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