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!