For the number of bananas we have in our house, you would think we were feeding an army of monkeys. No monkeys here though! Just bunches and bunches of bananas. And when the last few start to turn brown by the end of the week, I peel them and stick them in the freezer. When I have enough, I usually make Banana Swirl (a 2-ingredient no sugar ice cream) or banana bread (either this one or this one).
But today, while I was cleaning out our baking cabinet, I found 4 bars of baking chocolate stuck in the back that I forgot I had. My wheels started spinning on what I should make with brown bananas and chocolate and I thought, well, duh, a new banana bread. But, what else could I put in banana bread to make it different?
A little searching and I found the answer – tahini! Sounds gross, right!? It’s soooooo not gross. It’s actually sooooo good! The tahini doesn’t taste seedy. Its role is to add moisture to a traditionally dry bread. And it does just that!
While there is more sugar in this bread then I typically use, I wouldn’t reduce it any further than I have below. It really alters the taste and texture/appearance.
I know, this is a hard one to swallow (in your head), but I promise you’ll have no problem devouring this once you make it! Let me know your thoughts in the comments!
Dark Chocolate Tahini Banana Bread
- Cooking spray
- 1 1/2 cups mashed ripe banana (about 3 bananas)
- 1/3 cup honey greek yogurt
- 1/3 cup tahini
- 3 tablespoons unsalted butter, room temperature
- 1 teaspoon homemade vanilla extract
- 2 large eggs
- 1/3 cup sugar
- 1/2 cup light brown sugar
- 1 1/2 cups whole-wheat flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 ounces bittersweet baking chocolate, finely chopped
- 1 teaspoon sesame seeds
- 1/4 cup dark chocolate chips
- Preheat oven to 350. Coat a 9×5-inch loaf pan with cooking spray.
- Combine banana, yogurt, tahini, butter, vanilla & eggs in a large bowl; mix until well combined. Add sugars and mix until combined.
- Whisk flour, baking soda, and salt in a bowl and add flour mixture to banana mixture. Mix until just combined. Fold in chocolate. Pour batter into prepared pan; sprinkle with sesame seeds and chocolate chips.
- Bake at 350 for 55 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan 10 minutes on a wire rack. Remove bread from pan; cool completely. Enjoy!
Those chocolate chips look amazing!!!
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