Tahini Chocolate Banana Bread
Creamy and not overly sweet, this tahini chocolate banana bread is perfect to snack on throughout the week. (Recipe Credit: Adrianna Adarme of Fresh Tastes)
- 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.