Decadent Chocolate Tahini Banana Bread: The Ultimate Recipe for a Flavorful Treat
There are some recipes that just stick with you, capturing your imagination long before you even have a chance to try them. The Chocolate Tahini Banana Bread recipe from Cooking Light was exactly one of those for me. With its incredible reviews from the test kitchen, it immediately shot to the top of my must-make list. The only problem? I was stuck on an airplane, dreaming of baking instead of enjoying the stale airline snacks. But the anticipation only grew stronger. The moment our plane landed and we were finally home, I eagerly dug out the magazine, ready to gather the necessary ingredients to bring this unique banana bread to life.
My first attempt wasn’t without its minor adjustments, as I didn’t have every single ingredient on hand. However, this initial foray proved to be a valuable learning experience, allowing me to understand the nuances of the recipe. Since then, I’ve revisited this delightful banana bread numerous times, following the original instructions closely while also experimenting with small modifications, such as adjusting the loaf pan size to achieve my preferred texture and height. This isn’t just another banana bread; it’s a journey into a surprisingly harmonious flavor combination that will redefine your perception of this classic comfort food.
When I first embarked on my culinary adventure with this recipe, tahini was a relatively new ingredient in my pantry. Like many, I started with a readily available brand, typically from Trader Joe’s. While it certainly did the job, my appreciation for quality tahini has grown significantly over time. These days, I exclusively order Soom Tahini. Yes, it’s a bit pricier than some alternatives, but the difference in texture and flavor is absolutely worth the investment. Its smooth consistency and rich, nutty depth truly elevate any dish it’s added to. However, for the specific application of banana bread, where the sesame flavor is designed to be subtle, most good quality tahini brands will yield excellent results.
The beauty of incorporating tahini into banana bread lies in its ability to introduce a sophisticated richness and depth without overpowering the familiar sweetness of bananas and the comforting notes of chocolate. The distinct sesame flavor is wonderfully understated, acting more as a background enhancer rather than a dominant force. It adds a lovely earthiness and a slight savory counterpoint that balances the sweetness, making each bite more complex and satisfying. While I might not boldly declare this the absolute best banana bread I’ve ever tasted, it’s undeniably delicious, uniquely flavored, and offers a fantastically fun and creative way to utilize tahini in your baking repertoire. It’s a wonderful deviation from the traditional, offering a gourmet touch to a humble classic.
The Crucial Role of Dairy: Yogurt and Its Alternatives
The original Cooking Light recipe for this chocolate tahini banana bread specifically calls for plain yogurt, with a cautionary note against using Greek yogurt. Yogurt plays a vital role in banana bread, contributing moisture, tenderness, and a delightful tang that helps to balance the sweetness of the bananas and sugar. Its acidity also reacts with baking soda, aiding in leavening and creating a light, fluffy crumb.
In my very first attempt, I didn’t have any plain yogurt on hand, which led to a bit of improvisation. I substituted with a mixture of buttermilk (¼ cup) and sour cream (1 ½ tablespoons). This combination worked surprisingly well, providing a similar level of moisture and acidity. While the results were certainly acceptable, I still highly recommend sticking to plain yogurt if you have it, as it tends to yield the most consistent and superior texture as intended by the original recipe developers. The slight tanginess of the yogurt perfectly complements the tahini and banana flavors, creating a more cohesive and balanced profile.
Regarding the Greek yogurt dilemma: despite the recipe’s advice, I’ve experimented with Greek yogurt on several occasions and have not encountered any significant issues. Greek yogurt is thicker and often tangier than regular plain yogurt, which can sometimes lead to a denser crumb or a more pronounced sourness if not adjusted. However, in my experience, the difference has been negligible, and the bread still turned out beautifully moist and flavorful. I will, however, be sure to update my findings if I ever notice a substantial negative impact when strictly comparing it to non-Greek yogurt. For now, feel confident using what you have, but prioritize plain, unflavored varieties.
Choosing Your Loaf Pan Size: Taller vs. Wider Loaves
The seemingly minor detail of loaf pan size can significantly impact the final appearance and even the baking time of your banana bread. The original recipe typically calls for a standard 9×5 inch loaf pan, which tends to produce a shorter, wider loaf. This size is perfectly acceptable and will result in a delicious bread. However, I have a personal preference for taller, more substantial slices, which is why I consistently opt for an 8 ½ by 4 ½ inch pan.
The difference lies in how the batter is distributed. When using a narrower pan, more of the batter is packed vertically, creating a denser, taller loaf. This increased density means that the heat has further to penetrate, consequently requiring a longer bake time. While a 9×5 inch pan might be done in the 55-minute range, an 8 ½ by 4 ½ inch pan often needs 60-70 minutes, sometimes even a bit longer, depending on your oven. Regardless of the pan size you choose, the most reliable way to ensure your bread is perfectly baked is to use a wooden skewer or toothpick; it should come out clean when inserted into the center. For ultimate precision, a meat thermometer inserted into the center should read at least 205°F (96°C). Both pan sizes will yield a wonderful chocolate tahini banana bread, so choose the one that aligns with your preferred loaf aesthetic.
Flour Power: White Whole Wheat vs. All-Purpose Flour
The type of flour you choose can subtly alter the texture and nutritional profile of your chocolate tahini banana bread. Both white whole wheat flour and all-purpose flour are excellent choices for this recipe, each offering a slightly different result. White whole wheat flour, a lighter-colored variety of whole wheat, brings the benefits of whole grains – increased fiber and nutrients – without the heavy, dense texture often associated with traditional whole wheat flour.
This recipe truly shines with white whole wheat flour because its higher absorbency allows it to effectively soak up all the natural moisture from the ripe bananas. This results in a bread that is incredibly tender and moist, yet still retains a pleasant, wholesome texture. On the other hand, if your ultimate goal is an exceptionally moist, light, and tender banana bread, the all-purpose flour version will undoubtedly make you happy. It creates a softer crumb that practically melts in your mouth.
Regardless of your flour preference, consistent measurement is key to baking success. Always go by weight rather than volume when possible, as cup measurements can vary. For this recipe, you’ll need 6 ounces or 170 grams of flour. If you’re using all-purpose flour, this typically equates to approximately 1 ⅓ cups. For white whole wheat flour, which is less dense by volume, 170 grams will be closer to 1 ½ cups, as stated in the recipe. Using a kitchen scale ensures accuracy and consistent results every time you bake this delightful chocolate tahini banana bread.
The Perfect Topping: Sesame Seeds vs. Walnuts
When it comes to the topping for your chocolate tahini banana bread, you have a couple of excellent options that enhance both flavor and texture. The most thematic choice, given the inclusion of tahini, is sesame seeds. While I’ve always wanted to try this recipe with black sesame seeds for their dramatic visual contrast and slightly nuttier flavor, I often find myself without them in my pantry. Perhaps one day I’ll be better prepared!
In the past, I’ve successfully used both walnuts and regular white sesame seeds. While walnuts offer a delightful, classic crunch and a familiar nutty flavor that pairs wonderfully with banana bread, the sesame seeds truly complement the tahini theme. They provide a very pleasant, subtle crunch and a delicate roasted note that ties all the unique flavors together. If you happen to have sesame seeds on hand, I highly recommend using them to lean into the distinct tahini element of this recipe. However, if walnuts are more accessible or simply your preference, they will still contribute a fantastic texture and taste. You could even try a combination of both for a multi-layered crunch! Experimentation is always encouraged in baking, allowing you to tailor the recipe to your personal taste.
Beyond the Recipe: Tips for the Best Banana Bread
Creating the perfect chocolate tahini banana bread goes beyond just following the ingredient list. Here are a few extra tips to ensure your loaf turns out flawlessly every time:
- Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined. Overmixing develops the gluten in the flour, leading to a tough, dense bread rather than a tender, moist one. A few lumps are perfectly fine!
- Use Very Ripe Bananas: The riper the bananas (with plenty of brown spots or even entirely brown), the sweeter and more flavorful your bread will be. They also provide essential moisture. If your bananas aren’t ripe enough, you can speed up the process by baking them unpeeled on a baking sheet at 300°F (150°C) for 15-30 minutes until they are black and soft.
- Preheat Your Oven Properly: Ensure your oven is fully preheated to 350°F (175°C) before placing the loaf pan inside. A properly preheated oven ensures even baking from the start and helps the bread rise correctly.
- Line with Parchment Paper: Greasing and then lining your loaf pan with parchment paper, leaving an overhang on the sides, makes it incredibly easy to lift the baked bread out of the pan once it’s cooled. This prevents sticking and ensures your beautiful loaf remains intact.
- Cool Completely: While it’s tempting to slice into a warm loaf, allowing the chocolate tahini banana bread to cool completely in the pan and then on a wire rack allows the internal structure to set. This also ensures that the flavors fully develop and that your slices are clean and not crumbly.
Serving Suggestions and Storage
This chocolate tahini banana bread is incredibly versatile and can be enjoyed in various ways. It’s delicious on its own, providing a satisfying treat for breakfast, a mid-morning snack, or an evening dessert. For an elevated experience, try spreading a thin layer of butter, cream cheese, or even a drizzle of extra tahini on a slice. It pairs wonderfully with a hot cup of coffee, a soothing tea, or a cold glass of milk.
To store your banana bread, wrap it tightly in plastic wrap or aluminum foil at room temperature for up to 3-4 days. For longer storage, you can freeze individual slices or the entire loaf. Wrap slices tightly in plastic wrap, then place them in a freezer-safe bag or container. It will keep well in the freezer for up to 3 months. Thaw frozen slices at room temperature or warm them gently in the microwave for a quick and delicious treat.
This Chocolate Tahini Banana Bread offers a delightful twist on a beloved classic. The subtle nuttiness of tahini perfectly complements the sweet bananas and rich chocolate, creating a loaf that’s both comforting and unique. Whether you’re a seasoned baker or just starting, this recipe is sure to become a cherished addition to your collection. Enjoy the process of baking and savor every flavorful bite of this truly special bread.
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Recipe
Chocolate Tahini Banana Bread
Anna
Pin Recipe
Ingredients
- 1 ½ cups 12 oz mashed ripe banana (about 3 bananas)
- ⅓ cup plain yogurt
- ⅓ cup tahini, well stirred (75 grams)
- 3 tablespoons unsalted butter, melted or 2 ½ tablespoons olive oil
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup sugar (100 grams)
- ½ cup packed light brown sugar (100 grams)
- 1 ½ cups white whole wheat flour or about 1 ⅓ cups all-purpose. Go by weight. The amount is 6 oz or 170 grams. (170 grams)
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt (like Morton, which measures like table)
- 2 ounces bittersweet baking chocolate finely chopped
- 1 teaspoon white sesame seeds I omitted and used walnuts
- 1 teaspoon black sesame seeds I omitted and used walnuts
Instructions
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Preheat oven to 350°F. Grease a loaf pan and line with parchment paper. For a taller loaf, use an 8 ½ by 4 ½ inch pan. For a wider loaf, use a 9×5 inch pan.
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On medium speed of an electric mixer, beat together mashed bananas, yogurt, tahini, melted butter, vanilla and eggs. Add sugars; beat until just combined.
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Whisk together the flour, baking soda, and salt , then stir into the banana mixture until evenly blended. Fold in chocolate.
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Pour batter into prepared pan and sprinkle top with sesame seeds or nuts.
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Bake at 350°F for 55 to 70 minutes or until a skewer inserted comes out clean. Let cool completely, then remove from pan. The 55 minute time is if you are using a 9×5 inch loaf pan (wider). If using a narrower loaf pan like an 8 ½ by 4 ½, the bread will take longer. To be sure it’s done, you can measure temperature with a meat thermometer. It should be at least 205 degrees F.