Bananas and peanut butter are a likely duo, but bananas and tahini? Mind-blowing. For those with nut allergies, tahini is a great, though slightly more complex, sub. The deep nuttiness of the tahini is amplified in the banana bread and matched by the nutty white whole-wheat flour. Pockets of bittersweet chocolate give the bread a decadent twist (dark chocolate and tahini are also a heavenly pair). If you want a “more cowbell” moment, spread a little well-stirred tahini over each slice (or try a schmear of Soom’s incredible chocolate-tahini spread). You can use all white sesame seeds if you can’t find black ones.
1 1/2 cups mashed ripe banana (about 3 bananas)
1/3 cup plain nonfat yogurt (not Greek-style)
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)
Preheat oven to 350°F. Coat a 9- x 5-inch loaf pan with cooking spray.
Combine banana and next 5 ingredients (through eggs) in a large bowl; beat with an electric mixer at medium speed until combined. Add sugars; beat until combined.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a bowl, stirring with a whisk. Add flour mixture to banana mixture; beat just until combined. Fold in chocolate. Pour batter into prepared pan; sprinkle with 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; cool completely.