I found “Chocolate Tahini Banana Bread” in the most recent issue of Cooking Light, and based on all the accolades from the test kitchen, I knew I had to make it immediately. Alas, we were on an airplane to Paris and I had to wait a week (boo hoo). But I didn’t forget about the recipe and made it as soon as we returned home.
Tahini is showing up in a lot of recipes these days, and luckily it seems to be a little more accessible and less expensive. The kind I like is from Trader Joe’s. It’s creamy and smooth and has a clean sesame flavor.
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.
Here’s a link to the recipe in Cooking Light. Below is the version with my changes, which were minimal. I didn’t have any “non-Greek” yogurt, so I used 1/4 cup of buttermilk and a tablespoon and a half of sour cream.
Chocolate Tahini Banana Bread
- 1 1/2 cups 12 oz mashed ripe banana (about 3 bananas)
- 1/3 cup plain nonfat yogurt not Greek-style or 1/4 cup buttermilk and 1 1/2 T. sour cream
- 1/3 cup tahini sesame seed paste, well stirred
- 3 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup sugar
- 1/2 cup packed light brown sugar
- 6 ounces white whole-wheat flour about 1 1/2 cups or all-purpose
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 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
- Preheat oven to 350°F. Grease a 9x5 inch loaf pan and line with a strip of parchment paper.
- On medium speed of an electric mixer, beat together mashed bananas, yogurt (or substitute), tahini, melted butter and vanilla. Add sugars; beat until 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 minutes or until a skewer inserted comes out clean. Let cool completely, then remove from pan.
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.
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.