Tahini & Malt Chocolate Banana Bread
Author: 
Recipe type: Dessert
Cuisine: American
 
A more complex banana bread, made with tahini, malt powder and chocolate to really make those local Hawai'ian apple bananas shine.
Ingredients
  • 2 large ripe or overripe bananas (0.75 cup mashed; if using apple bananas, use 5)
  • 0.25 cup vegetable oil
  • 0.25 cup tahini
  • 1 large egg (at room temperature)
  • 0.33 cup soft dark brown sugar
  • 1 teaspoon vanilla extract
  • 0.5 cup AP flour
  • 3 tablespoons malt powder
  • 0.25 teaspoon fine sea salt
  • 0.5 teaspoon baking soda
  • 0.5 bittersweet chocolate chips
  • 1 - 2 teaspoons sesame seeds (to sprinkle on top)
Instructions
  1. Preheat oven to 325°F. Line a standard loaf pan (8.5 x 4.5 inches) with parchment paper.
  2. Peel the bananas and mash them with a fork or a whisk, then beat in the tahini, oil, and egg.
  3. Whisk in the sugar and vanilla.
  4. In a separate bowl, mix together the flour, malt powder, baking soda and salt.
  5. Slowly beat into the batter, then fold in the chocolate chips.
  6. Pour the batter into the loaf pan, smoothing the top and sprinkling with sesame seeds on top.
  7. Bake for 45-50 minutes until firm to the touch or until a cake tester comes out almost clean. Don't overbake!
Recipe by Saffron and Honey at https://saffronandhoney.com/tahini-malt-chocolate-banana-bread/