Sundays are meant for baking right? 

I had lots of over riped bananas and it was an perfect excuse to make this Chocolate Tahini Banana Pudding. This pudding is so delicious as it has a gooey center and it tastes amazing with a large dollop of cream. 

This pudding tastes of a soft spongy dessert and if you like a soft molten center pudding then this recipe is for you.


This recipe uses an ingredient of Tahini which to some may not sound pleasant in a sweet dessert but I can assure you that this ingredient gives this Chocolate Banana Tahini pudding a subtle nutty taste and it cuts out the use of butter. If you prefer a gooey molten center you can bake this for 35 minutes and when the cake cools it will naturally thicken so you will get a beautiful soft gooey center. I cooked mine at 40 minutes but it really depends on how gooey you like your puddings.


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CHOCOLATE TAHINI BANANA PUDDING

Serves: 4 
Prep Time: 20 - 30 mins
Cook Time 40 mins

Ingredients

250g (approx 2 medium) ripe bananas, peeled
4tbsp Vegetable oil
50g Tahini
50g Greek style yoghurt
1 Large egg, at room temperature
1tsp Vanilla extract
50g caster sugar
50g Dark brown sugar
60g Plain flour (or gluten free flour)
25g Cocoa Powder
1/2 tsp Bicarbonate of Soda
1/4 tsp Salt
90g Dark chocolate chips

To Serve:
2 tsp Tahini
250ml Double Cream
Maple syrup (optional)


Method

Preheat the oven to 180C/160C Fan/Gas 4. Use an ovenproof dish with a capacity of about 18cm/7in in diameter.

Mash the bananas in a large bowl, add in the oil, tahini and then the yoghurt and mix together. Beat in the egg, then the sugars and vanilla.

Whisk together the flour, cocoa, bicarbonate of soda and salt in a bowl and fold into the cake batter. Once gently combined, fold in the chocolate chips and scrape the runny batter into the ovenproof dish. Cook for 35-40 minutes. Once it's out of the oven, leave to stand for 5 - 10 minutes.

Lightly whip the double cream and tahini together in a bowl and serve with the pudding, with a drizzle of maple syrup (optional).