Chocolate Tahini Banana Bread
Tahini Chocolate Banana Bread is a chocolate flecked banana bread flavored with sesame paste.
Servings 12 slices
Cost 5
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.