A slightly different spin on my olive oil banana bread, this delicious version uses emmer flour and adds a touch of tahini. It’s easy to make, has great texture and wonderful flavour!
Have you tried emmer flour? I recently experimented with it for the book and had some left over. I wasn’t sure how to use it up and since I was curious what it would taste like in cake, I decided to try it in a banana bread.
I based the recipe on my gorgeous olive oil banana bread, but added some tahini and some chopped dark chocolate.
It worked perfectly first time round. The texture of this banana bread is beautifully soft without falling apart and the flavour is delicious. Definitely my new favourite way to use up leftover emmer flour and overripe bananas!
I hope you try it, and please come back to let me know what you think if you do. Or even better, post a photo, tag me and use #thefoodiecorner so I can find it and share it on my stories!