50g butter, softened
2 tbsp butter, to grease the loaf tins
1 each large ripe bananan
1 each medium egg
1 tbsp milk
80g caster sugar
40g plain flour
40g self-raising flour
1/2 tsp baking powder
3 tbsp black sesame seeds
1 tbsp cocoa powder
50g white chocolate
Pre-heat the oven to 160°c. Grease and line with greaseproof paper 8 mini loaf tins.
Lightly mash the banana with a fork in a mixing bowl. Add the milk, egg and sugar to the banana and mix.
Using a sieve, add the flours and baking powder to the banana and mix well.
Using an electric spice grinder, mill 2 tbsp of the black sesame seeds into a fine powder.
Divide the loaf batter into two bowls and add the black sesame powder to just one of the bowls along with the cocoa powder.
Add each loaf batter to the loaf tins alternating to create a marble effect until the loaf tins are just over half full.
When all loaf tins have been filled, place them onto a baking tray and bake in the pre-heated oven for 15- 20 minutes or until a skewer when inserted comes out clean.
Remove from the oven and leave to cool for 20 minutes and then carefully remove the loaves from the tins and leave to cool completely on a wire rack.
To decorate, melt the white chocolate either in the microwave or in a heatproof bowl over a pan of simmering water.
Drizzle the white chocolate over the cooled loaves and then sprinkle over the remaining 1 tbsp of black sesame seeds.
Leave for 15 minutes before serving to allow the white chocolate to cool.