Ingredients
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
Cooking Method
Step 1
Pre-heat the oven to 160°c. Grease and line with greaseproof paper 8 mini loaf tins.
Step 2
Lightly mash the banana with a fork in a mixing bowl. Add the milk, egg and sugar to the banana and mix.
Step 3
Using a sieve, add the flours and baking powder to the banana and mix well.
Step 4
Using an electric spice grinder, mill 2 tbsp of the black sesame seeds into a fine powder.
Step 5
Divide the loaf batter into two bowls and add the black sesame powder to just one of the bowls along with the cocoa powder.
Step 6
Add each loaf batter to the loaf tins alternating to create a marble effect until the loaf tins are just over half full.
Step 7
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.
Step 8
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.
Step 9
To decorate, melt the white chocolate either in the microwave or in a heatproof bowl over a pan of simmering water.
Step 10
Drizzle the white chocolate over the cooled loaves and then sprinkle over the remaining 1 tbsp of black sesame seeds.
Step 11
Leave for 15 minutes before serving to allow the white chocolate to cool.
