I love tahini and use it in so many things beyond hummus. I mean…halva? It’s so good. If you’re unfamiliar with tahini, think of it like peanut butter’s sesame seed counterpart. Originating in the Middle East, many cuisines now call for this creamy sesame deliciousness, including Middle Eastern, Mediterranean and some Asian too. And of course, you’ll now find tahini put in so many California-driven dishes —- it’s healthy and makes a really good salad dressing!
It used to be something that you could only find in Middle Eastern and/or health food stores but now it’s pretty common! It’s creamy with a slightly thinner consistency than peanut butter and is so delicious. My favorite application is in the sweet capacity. When I first had halva, I was hooked.
I love adding it to baked goods and in this instance it compliments the banana and chocolate so well.
Banana bread is the best because it’s always something I can make on Sunday, wrap it up, and snack on it throughout the week. This recipe is great because it isn’t overly sweet -— it’s just right. I hope you give it a try and let me know how it tastes.
Tahini Chocolate Banana Bread
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon salt
- 1/3 cup melted unsalted butter
- 1/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 3 tablespoons smooth tahini paste (if there's oil on the top, mix it thoroughly before adding it)
- 3 ripe yet firm bananas, mashed
- 1 teaspoon baking soda
- 6 ounces dark chocolate or milk chocolate chips
- Preheat the oven to 350 F. Butter and flour an 8 1/2 x 4 1/2 inch loaf pan. (A 9x5-inch loaf pan will work too but the loaf will be a bit stouter in shape!)
- In a medium bowl, mix the flour and salt until combined. In a large bowl, whisk together the melted butter and sugars. Crack in the egg, pour in the vanilla and tahini and whisk until thoroughly combined. Add the mashed bananas and baking soda and give it another good stir.
- Add the flour mixture to the butter mixture, stirring just until the speckles of flour disappear. Be sure to scrape the bottom of the bowl to get any bits of flour that might be hiding. Pour the batter into the prepared loaf pan. Give the pan a couple of moderate smacks on the counter to even out the batter.
- Transfer to the oven to bake for 50 minutes to 1 hour, or until the center has risen, the edges are golden brown, and a skewer inserted into the center comes out clean. Allow the bread to cool for 10 minutes in the pan, then invert the loaf and cool it on a rack, or live on the edge and eat it warm. The banana bread will stay delicious and moist for 3 to 5 days when wrapped tightly in plastic wrap.
Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.