Chocolate Tahini Banana Bread is an old recipe from Cooking Light. It had amazing reviews from the test kitchen, so of course I had to try it as soon as possible. Unfortunately, we were on an airplane and I had to wait. But the recipe was so appealing that as soon as we got home I dug out the magazine and started rounding up the ingredients. I didn't have everything the first time and had to make some adjustments. Since then, I've made the bread recipe using the original directions and minor adjustments such as loaf pan size.
Back when I first started making this, I was new to tahini and used Trader Joe's brand. Now I order Soom. It's a little pricey, but so worth it! For banana bread, any brand should be fine. When added to banana bread, the sesame flavor is very subtle, but the tahini adds some richness and depth. I wouldn't call this the best banana bread ever, but it was tasty and a fun way to use tahini.
The first time I made this I didn't have yogurt and had to use a mixture of buttermilk and ¼ cup buttermilk and 1 ½ tablespoons of sour cream. It worked okay, but I recommend using the yogurt if you have some. The Cooking Light recipe said NOT to use Greek yogurt. Well, I have used Greek yogurt and haven't had issues, so I'll update when I make this with non-Greek yogurt.
Loaf Pan Size
The original recipe calls for a 9x5 inch loaf pan and makes a shorter loaf. I prefer making taller loaves, so I use an 8 ½ by 4 ½ inch pan. Since this pan size is narrower and more batter is packed into it, the bake time is longer. But either pan size works fine.
White Whole Wheat vs. All-Purpose Flour
Both work, but this recipe is really good with white whole wheat flour because the dry flour really soaks up all that moisture from the bananas. Then again, if you like really moist banana bread you'll be happy with the all-purpose version! Just be sure to use 6 oz or 170 grams of flour. For all-purpose flour that is usually around 1 ⅓ cups. For white whole wheat it's probably around 1 ½ cups, as the recipe states.
Sesame Seeds vs. Walnuts
Maybe one day I'll get around to making this with black sesame seeds, but I never seem to have them. In the past I've used either walnuts or regular sesame seeds. While the walnuts are tasty, the sesame seeds fit the theme and have a very pleasant crunch. So if you have the sesame seeds, use them.
Recipe
Chocolate Tahini Banana Bread
Ingredients
- 1 ½ cups 12 oz mashed ripe banana (about 3 bananas)
- ⅓ cup plain yogurt
- ⅓ cup tahini, well stirred (75 grams)
- 3 tablespoons unsalted butter, melted or 2 ½ tablespoons olive oil
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup sugar (100 grams)
- ½ cup packed light brown sugar (100 grams)
- 1 ½ cups white whole wheat flour or about 1 ⅓ cups all-purpose. Go by weight. The amount is 6 oz or 170 grams. (170 grams)
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt (like Morton, which measures like table)
- 2 ounces bittersweet baking chocolate finely chopped
- 1 teaspoon white sesame seeds I omitted and used walnuts
- 1 teaspoon black sesame seeds I omitted and used walnuts
Instructions
- Preheat oven to 350°F. Grease a loaf pan and line with parchment paper. For a taller loaf, use an 8 ½ by 4 ½ inch pan. For a wider loaf, use a 9x5 inch pan.
- On medium speed of an electric mixer, beat together mashed bananas, yogurt, tahini, melted butter, vanilla and eggs. Add sugars; beat until just combined.
- Whisk together the flour, baking soda, and salt , then stir into the banana mixture until evenly blended. Fold in chocolate.
- Pour batter into prepared pan and sprinkle top with sesame seeds or nuts.
- Bake at 350°F for 55 to 70 minutes or until a skewer inserted comes out clean. Let cool completely, then remove from pan. The 55 minute time is if you are using a 9x5 inch loaf pan (wider). If using a narrower loaf pan like an 8 ½ by 4 ½, the bread will take longer. To be sure it's done, you can measure temperature with a meat thermometer. It should be at least 205 degrees F.
Anna says
Sonya, I make a lot of banana bread but I don't put peanut butter in it very often. I don't know why that is since peanut butter and bananas are such a great combo.
Sonya says
The top of that looks delicious! Curious -I wonder how popular peanut butter banana breads are? I've never thought of it, but I'm sure someone has.