Chocolate Tahini Banana Bread combines chocolate and sesame with the sweet moistness of banana in this amazing quick bread for breakfast or a tasty snack!
Chocolate Tahini Banana Bread – where has your perfectly sweet, deliciously moist, incredibly tasty recipe been all my life? Why have I never thought to have added sesame to everything chocolate? At first, the idea sounded bizarre. I’ve been making your standard (perfectly wonderful) banana bread and muffins for years now. Now that fall is just around the corner, you might even be thinking about making something like Pumpkin Banana Bread. I’ve never been a huge fan of adding chocolate to my banana bread. I’m more of a walnut girl, myself. But not only did I happen to have chocolate chunks in my pantry, but I had a bag of mini chocolate chips. I had just finished making a batch of homemade hummus and started to think about what else I could make with the leftover tahini. If you’re not familiar with tahini, it’s basically ground sesames. I had only ever used it in savory recipes like hummus, but knew from past experience that chocolate plus ground sesame is a match made in heaven, so I decided to make this Chocolate Tahini Banana Bread.
With any kind of baking experiment, I was worried the Chocolate Tahini Banana Bread wouldn’t rise properly or fully set. I kept a close eye on things as they cooked, taking care to use my oven light instead of always opening the oven to let the heat escape during the cooking process. I was so excited to see that this bread not only rose up into a beautiful brown loaf, but it created beautiful golden splits in the top. It’s the little things that make me happy in life.
Love Chocolate Banana Bread but not sure you want to add the tahini? You can just as easily make some Chocolate Swirl Banana Bread!
- If a swirl is what you desire, start by making your standard banana bread batter.
- Then, melt some chocolate chips.
- Add about a cup of the banana bread batter to the melted chocolate.
- Alternate the plain banana bread batter with the chocolate batter and then use a knife to swirl before baking. Perfection!
Now that I’ve discovered how wonderful Chocolate Tahini Banana Bread is, though, I’m not sure I’ll ever make a chocolate baking recipe without the sesame paste! It seriously added the best flavor but also yielded the perfect texture. The slices were moist and soft, but they held together well. Once my loaves cooled (I say loaves *plural* because right after we devoured this loaf, I made another two), I wrapped them tightly in plastic wrap and kept them in the freezer. Although the kids like to warm their bread up before devouring, I actually prefer it to be a bit cold while I enjoy with my morning coffee.
Do you have extra bananas getting ripe on the kitchen counter and are looking for more banana recipes? Look no further!
- Banana Upside Down Cake
- Banana Cupcakes
- Baked Banana Macadamia French Toast
- Brown Butter Banana Bars
- Banana Mac Pancakes with Coconut Syrup
Tools and ingredients used in the making of this Chocolate Tahini Banana Bread:
Bread pans: I love that these come in a two pack because if a recipe says that it only makes one loaf, I usually double it (like I did the second time I made this recipe!
Stand mixer: This is a kitchen must-have. I use mine almost any time I bake. It’s one of the few appliances I will allow to always remain on the counter rather than be put away.
Silicone spatula: Any time you’re working with a batter, you’ll need a good quality scraper. These are the ones I use because they do the job right and don’t leave a nasty silicone taste when I like the batter off at the end!
Pan lining paper: I didn’t use this when I made this recipe, however next time I will. Anytime I make a baked good that I will want to take out of the pan and slice or cut, I almost always use this foil parchment pan liner.
Tahini: Trust me, once you make this , you’ll want to always have some on hand. I buy organic whenever I can.
- Cooking spray
- 1 cup mashed ripe banana (about 2 bananas)
- 1/2 cup buttermilk
- 1/2 cup tahini, well stirred
- 4 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup sugar
- 1/2 cup packed light brown sugar
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup dark chocolate chunks
- 1 tablespoon mini chocolate chips
- 1/2 teaspoon toasted sesame seeds
- Preheat oven to 350°F. Coat a 9- x 5-inch loaf pan with cooking spray.
- Combine banana, buttermilk, tahini, melted butter, vanilla extract, and eggs in a large bowl. Beat with an electric mixer at medium speed until combined. Add sugars and beat just until combined.
- In a separate bowl, combine flour, baking soda, and salt in a bowl. Add flour mixture to banana mixture and mix just until combined. Fold in chocolate chunks. Pour batter into prepared pan and sprinkle with mini chocolate chips and toasted sesame seeds.
- Bake at 350°F 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 and cool completely before slicing.