Ingredients

The following ingredients have 2 Servings
  • B
  • a
  • n
  • a
  • n
  • a
  • ,
  • C
  • h
  • o
  • c
  • o
  • l
  • a
  • t
  • e
  • ,
  • t
  • a
  • h
  • i
  • n
  • i

Instruction

  • <p>1. Heat the oven to 180ºC/160ºC Fan. Get out an ovenproof dish with a capacity of about 750ml; mine is 18cm in diameter and 5cm deep.</p> <p>2. Peel the bananas (don’t throw the skins away, though, but use them to make the Banana Skin and Cauliflower Curry on p.35 of <em>Cook, Eat, Repeat</em>) and, either by hand or using an electric mixer, mash the bananas, then beat in the oil. I use an American ¼ cup (60ml) measure to do this, and then fill it up with tahini (conveniently, 60ml of tahini weighs 50g) and beat that in. Beat in the yogurt (you can also fill the ¼ cup measure with it to get 50g). Beat in the egg, then the sugars and vanilla.</p> <p>3. Whisk or fork together the flour, cocoa, bicarb and salt and slowly beat into the batter and when you can no longer see any specks of white, fold in the chocolate chips with a bendy spatula, which you will need to scrape the runny batter into the ovenproof dish.</p> <p>4. Cook for 40–45 minutes, depending on whether you want it to have a gooily molten centre or not. Once it’s out of the oven, let it stand for 5–10 minutes before diving in for that first squidgy spoonful.</p>