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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. Try spreading Soom's chocolate-sesame spread over each slice for an extra tahini hit.

Hannah Klinger
This Story Originally Appeared On cookinglight.com

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Recipe Summary

active:
10 mins
total:
1 hr 20 mins
Yield:
Serves 16 (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Coat a 9- x 5-inch loaf pan with cooking spray.

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  • Combine banana and next 5 ingredients (through eggs) in a large bowl; beat with an electric mixer at medium speed until combined. Add sugars; beat until combined.

  • 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 sesame seeds.

  • 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.

Nutrition Facts

187 calories; fat 7.2g; saturated fat 2.8g; mono fat 1.9g; poly fat 1.5g; protein 4g; carbohydrates 28g; fiber 2g; cholesterol 29mg; iron 1mg; sodium 149mg; calcium 37mg; sugars 17g; added sugar 14g.
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