Tahini Banana Bread with Chocolate Chips
Ingredients
- 3 medium (355 grams) ripe banana about 1 ½ cups if mashed
- ⅓ cup (85 grams) plain nonfat yogurt if Greek-style, thin with a little milk/water*
- ⅓ cup (78 grams) tahini well stirred
- 3 tablespoons vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 2 large eggs preferably room temperature
- ½ scant cup (100 grams) granulated sugar
- ½ packed cup (120 grams) light brown sugar
- 1 ¼ cup (152 grams, 5.4 ounces) all-purpose flour**
- 2 tablespoons (0.6 ounces) teff flour or other nutty-flavored flour, like barley, whole wheat, or rye
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 ounces semi-sweet or bittersweet chocolate chips tossed in a teaspoon of flour
- 2 teaspoon white sesame seeds or mix of white and black sesame seeds
Instructions
- Preheat the oven to 350°F. Coat a standard-sized (9- x 5-inch) loaf pan with baking spray (or softened butter, then a dusting of flour).
- Add the bananas and the next four ingredients (through vanilla) to a blender jar, then blend until smooth. No banana chunks should remain.
- Pour the banana batter into the bowl of a stand mixer fitted with the paddle attachment. Add the two eggs, then beat with an electric mixer at medium speed until combined. This will take a minute or so, and you'll need to stop and scrape down the bowl a few times. Add both sugars, then beat again at medium speed until combined. Scrape the bowl down again.
- Weigh or lightly spoon the flour into dry measuring cups, leveling it with a knife. Stir together the flour, baking soda, and salt in a medium bowl.
- Add the flour mixture to the wet ingredients and gently stir it in (using the lowest speed) until just combined. Toss the chocolate chips in the teaspoon of flour, then fold them into the batter. Pour the batter into the prepared loaf pan and sprinkle it with sesame seeds.
- Bake the banana bread at 350°F for 60 minutes, or until a wooden pick inserted in the center comes out clean. The internal temperature when fully baked should register 205-210°F.
- Cool the bread in the pan for 10 minutes on a wire rack. Flip the bread out of the cake pan and let it cool completely.
Notes
*This is what I did, using 86 grams Greek yogurt plus 14 grams whole milk.
**In place of the mix of flours, you could use 6 ounces white whole-wheat flour (about 1 ½ cups).