Print

Chocolate Chip Tahini Banana Bread

Course Breakfast, Dessert
Keyword Banana Bread, Chocolate, Tahini
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes

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

  1. 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).
  2. In a large bowl, mash your bananas and mix in the tahini, eggs, brown sugar, Greek yogurt and vanilla until nearly no lumps remain.
  3. 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!
  4. 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.