The bottomless nuttiness of the tahini is amplified in the banana bread and matched by the nutty white whole-wheat flour. Pockets of dark chocolate give the bread a decadent twist.
Bananas and tahini are duos that create a mind-blowing dessert for you. The best part is that tahini is great for people who are nut allergies, though slightly more complex, substitute.
Prepared This!
- Three bananas
- One-third cup plain nonfat yogurt (
- One cup tahini
- Three tablespoons unsalted butter
- One teaspoon vanilla extract
- Two large eggs
- One cup packed light brown sugar
- Six ounces white whole-wheat flour
- Three-fourth teaspoon baking soda
- Half teaspoon kosher salt
- Two ounces dark baking chocolate.
Do This!
- Preheat oven to 350°F
- Combine banana and next six ingredients in a large bowl
- beat with an electric mixer at medium speed until combined.
- Weigh or lightly spoon flour into dry measuring cups while leveling it with a knife.
- Combine flour, baking soda, and salt in a bowl, stirring with a whisk.
- Add flour mixture to banana mixture; beat just until combined.
- Fold in chocolate. Pour batter into prepared pan
- Bake at 350°F for 55 minutes.
- Cool in pan ten minutes on a wire rack.