Tahini & Malt Chocolate Banana Bread

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.

Tahini & Malt Chocolate Banana Bread

AuthorAuthor: Saffron & Honey

A more complex banana bread, made with tahini, malt powder and chocolate to really make those local Hawai'ian apple bananas shine.

Print Recipe Pin Recipe

Cook ModePrevent your screen from going dark

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 

• 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!