Chocolate tahini banana bread
Beloved sesame spread and luscious dark chocolate add a huge flavor boost to this loaf.
A favorite snack among Israelis is halvah, a flaky sesame confection that come in many flavors. My favorite is chocolate marbled halvah, and this cake has the perfect blend of all those wonderful flavors built into one moist, delicious quick bread.
- 3 ripe bananas, mashed well
- 1/3 cup nonfat plain Greek yogurt
- 1/3 cup tahini
- 3 tablespoons coconut oil
- 1/2 teaspoon vanilla paste (or 1 teaspoon vanilla extract)
- 2 eggs
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 1/2 cup white whole wheat flour
- 1 scant teaspoon baking soda
- 1/2 teaspoon salt
- 3 ounces mini dark chocolate chips (or finely chopped dark chocolate)
- 1/4 cup toasted sesame seeds
Preheat oven to 350°. Line a 9x5-inch loaf pan with parchment paper; set aside.
Mix bananas with yogurt, tahini, oil, vanilla and eggs until thoroughly combined.
Add sugars and mix well.
Combine flour, baking soda and salt, and add to banana mixture. Fold just until incorporated, and then gently fold in chocolate.
Pour batter into prepared pan, and top with mini chips and sesame seeds.
Bake 45-50 minutes, or until center is set. Allow to cool, slice, and serve.
Adapted from a recipe by Hannah Klinger on cookinglight.com.
Related Topics: Baking