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!
200 gr (1 ¼ cups) whole grain emmer flour
160 gr (2/3 cup) white sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
60 ml (1/4 cup) olive oil
45 ml (3 Tbs) tahini (mix it well before spooning out of the jar, so it’s runny)
1 tsp vanilla extract
300 gr (1 cup + 1 Tbs) bananas, very ripe, peeled (if measuring by cup they should be roughly mashed)
70 gr dark chocolate, roughly chopped (or use chocolate chips)
Lightly grease a 25cm loaf tin and line it with baking paper so the ends come over the sides. Preheat your oven to 160C fan assisted (180C conventional).
In a medium-sized bowl whisk the flour, sugar, baking powder, baking soda and salt.
In a separate large bowl lightly beat the eggs, then add the olive oil, tahini and vanilla extract and beat until incorporated. Break the banana into pieces over the bowl and then mash it into the egg mixture with a fork. (If measuring by cup you will have already mashed them of course.) Mix until fairly smooth (the banana doesn’t have to be very smooth, lumps are fine.)
Add the dry ingredients to the wet and fold in until mostly incorporated. Add the chocolate pieces and continue folding till you can’t see any flour. Transfer the batter to the tin and bake for 50 to 60 minutes or until a toothpick comes out of the centre clean or with a few dry crumbs.
Let the banana bread sit in the tin for 5 minutes then turn out onto a rack to cool completely.
-Baking time largely depends on the size of your tin. I tried this recipe again in a slightly smaller loaf pan and it took one hour and 7 minutes. So please keep an eye on it and start testing with a toothpick or skewer after 50 minutes.
-Emmer flour should not be confused with other ancient grain flours, namely einkorn and spelt. Search online for more information and stockists. There is some good info here to get you started.
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