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Chocolate-Tahini Banana Bread

Photo: Jennifer Causey
Active time 10 mins
Total time 1 hr, 20 mins
Yield

Serves 16 (serving size: 1 slice)

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.

Ingredients

  • Cooking spray
  • 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)
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 ounces bittersweet baking chocolate, finely chopped
  • 1 teaspoon white sesame seeds
  • 1 teaspoon black sesame seeds

Nutrition Information

  • calories 187
  • fat 7.2 g
  • satfat 2.8 g
  • monofat 1.9 g
  • polyfat 1.5 g
  • protein 4 g
  • carbohydrate 28 g
  • fiber 2 g
  • cholesterol 29 mg
  • iron 1 mg
  • sodium 149 mg
  • calcium 37 mg
  • sugars 17 g
  • Est. Added Sugars 14 g

How to Make It

  1. Preheat oven to 350°F. Coat a 9- x 5-inch loaf pan with cooking spray.

  2. 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.

  3. 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.

  4. 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.