Upgrade the familiar banana bread with nutty, rich tahini—a great
counter to this sweet quick bread. Sesame is also a good alternative if
you’re baking for anyone with nut allergies.
Hands-on: 10 min. Total: 1 hr. 20 min.
Bananas and peanut butter are a likely duo, but bananas and tahini?
Mind-blowing. For those with nut allergies, tahini is a great, slightly
more complex, substitute.
1½ cups mashed ripe banana (about 3 bananas)
⅓ cup plain nonfat yogurt (not Greek-style)
⅓ cup tahini (sesame seed paste), well stirred
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
2 large eggs
½ cup granulated sugar
½ cup packed light brown sugar
6 ounces white whole-wheat flour (about 1½ cups)
¾ teaspoon baking soda
½ teaspoon kosher salt
2 ounces bittersweet baking chocolate, finely chopped
1 teaspoon white sesame seeds
1 teaspoon black sesame seeds
1. Preheat oven to 350°F. Coat a 9- x 5-inch loaf pan with cooking
2. Combine banana and next 5 ingredients in a bowl; beat with an
electric mixer at medium speed. Add sugars; beat until combined.
3. Weigh or lightly spoon flour into dry measuring cups; level 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; sprinkle with
4. Bake at 350°F for 55 minutes or until a wooden pick inserted in the
center comes out clean. Cool in pan 10 minutes on a wire rack.
Remove bread from pan; cool completely. Serves 16 (serving size: 1
CALORIES 187; FAT 7.2g (sat 2.8g, mono 1.9g, poly 1.5g); PROTEIN 4g; CARB 28g; FIBER
2g; SUGARS 17g (est. added sugars 14g); CHOL 29mg; IRON 1mg; SODIUM 149mg; CALC