I’ve been on a real tahini kick lately. Maybe it’s because I have so many open jars in the fridge after perfecting my Tahini Brownies… and always forgetting when I’m at the store when I already have a jar at home. Whoops. Luckily, this is a pretty good problem to have — and certainly nothing a little banana bread, tahini banana bread, to be exact, can’t fix! I always try to keep ripe bananas in the freezer just for those occasions where you need to throw together a quick bread. Bring to any house warming, and all other gifts will be quickly forgotten.
This is a little bit healthier than some banana breads I’ve made before. Whole wheat flour, greek yogurt, BANANAS — those are all good for you right? And no additional oil or butter. The tahini and bananas give you all the moisture you need.
You can even top a slice with some more tahini or any nut butter — more protein and a satisfying breakfast. Enjoy!
Chocolate Chip Tahini Banana Bread
Ingredients
- A scant 2 cups mashed very ripe banana this was about 3 normal-ish bananas for me
- ½ cup tahini
- 2 eggs at room temperature (if you forget to take out of the fridge, like I always do, put them in a bowl of lukewarm water for 5ish minutes)
- 1/2 cup brown sugar
- 1/2 cup nonfat plain Greek yogurt
- 1 teaspoon vanilla extract
- 1 cup whole wheat
- 1 cup all purpose
- 1 teaspoon baking soda
- 3/4 tsp baking powder
- 1/2 teaspoon salt
- ½ cup chocolate chips plus more for the top
Instructions
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Preheat the oven to 350 degrees and prepare a loaf pan with parchment paper. Spray parchment with nonstick cooking spray (on the inside, where you’ll pour the batter).
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In a large bowl, mash your bananas and mix in the tahini, eggs, brown sugar, Greek yogurt and vanilla until nearly no lumps remain.
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In a medium bowl, whisk whole wheat and all-purpose flour, baking soda, baking powder and salt. Add dry ingredients to the wet and mix until just combined. Add 1/2 cup chocolate chips. Careful not to overmix, or your bread won’t be as fluffy!
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Pour into prepared loaf pan and push additional chocolate chips into the top if desired. Start checking the bread with a toothpick at 50 minutes (don’t poke right through a chocolate chip or you’ll have no idea if it’s done…). Mine was perfect at 55 minutes. Best eaten fresh, though will keep at room temperature for a few days, or longer in the fridge.