Chocolate Tahini Banana Bread

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.

Recipe

Chocolate Tahini Banana Bread

Cookie Madness

Tahini Chocolate Banana Bread is a chocolate flecked banana bread flavored with sesame paste.

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Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine American

Servings 12

Ingredients

 

• 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

Instructions

 

• 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.

Tried this recipe?Let us know how it was!