We have SO many bananas going on all of our banana trees all at once (as it usually happens), and I have been experimenting with slightly different ways to use the ones we don’t get to eating until they are super ripe. I do freeze a bundle here and there, but I have also been making this recipe a lot.
It is just different enough to keep banana bread “interesting,” and the complex flavors are not so intimidating that a toddler would not also enjoy it!
The tahini brings out something a little more earthy, overall, and really punches up the chocolate (I tend to think they are a good combination together, anywhere). I know it sounds like trite advice at this point, but really do use the best chocolate that you can find. I like the big chocolate disks here, they really give you a nice big full bit of chocolate in every bite.
- 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)
- Preheat oven to 325°F. Line a standard loaf pan (8.5 x 4.5 inches) with parchment paper.
- Peel the bananas and mash them with a fork or a whisk, then beat in the tahini, oil, and egg.
- Whisk in the sugar and vanilla.
- In a separate bowl, mix together the flour, malt powder, baking soda and salt.
- Slowly beat into the batter, then fold in the chocolate chips.
- Pour the batter into the loaf pan, smoothing the top and sprinkling with sesame seeds on top.
- Bake for 45-50 minutes until firm to the touch or until a cake tester comes out almost clean. Don't overbake!
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