Can I use sour cream instead of Greek yogurt?

Yes, just use the same amount of sour cream as you would the yogurt.

How do I know when my tahini swirl banana bread is done?

You'll know it's ready to come out of the oven when a toothpick inserted into the center comes out clean. If the top is browning too quickly, place a tent of foil on top to prevent it from getting too dark.

Why does my banana bread fall apart when I cut it?

Chances are the banana bread was not completely cooled when it was cut. Be sure to let it cool completely on a cooling rack before slicing it. Doing this allows the bread to set instead of being a crumbly mess when you cut into it.

How to store tahini swirl banana bread?

Wrap it tightly with plastic wrap and store it at room temperature for up to 4 days.

Yes, wrap it in plastic wrap then place it in a freezer safe bag and freeze for up to 3 months. When you're ready to eat it, set it on the counter to thaw completely.

Chocolate Chunk Tahini Swirl Banana Bread

Description

This tahini swirl banana bread is perfectly moist with bits of gooey chocolate chunks inside. The tahini swirls on top give it an elevated look that’s sure to impress. Top it with extra tahini and flaky sea salt for a decadent treat!

Ingredients

Scale

160 g (1 1/3 cup) all-purpose flour, spooned and leveled
1 tsp ground cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
67 g (1/3 cup) granulated sugar
67 g (1/3 cup) dark brown sugar, packed
110 g (1/2 cup) + 1/2 tbsp coconut oil, melted and slightly cooled, divided
2 large eggs, room temp
120 g (1/2 cup) full-fat plain Greek yogurt*, room temp
90 g (1/3 cup) + 1 tbsp unsalted tahini, divided
1 tsp vanilla extract
310 g (1 1/4 cup) overripe bananas, mashed
120 g (4 oz) dark chocolate, chopped

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F (180°C). Brush the inside of a 9×5″ loaf pan with 1/2 tbsp melted coconut oil then line with parchment paper. Leave a couple inches of overhang on the sides for easy lifting. Set aside.
In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. Set aside.
In another large bowl, whisk together the granulated sugar, dark brown sugar, and 110 g (1/2 cup) melted coconut oil until combined.
Add the eggs one at a time, whisking each one completely before adding the next.
Add the Greek yogurt, 90 g (1/3 cup) tahini, and vanilla extract. Whisk until smooth.
Whisk in the mashed bananas.
Pour the wet ingredients into the dry and fold the mixture with a rubber spatula until almost combined. There will be a few pockets of flour left.
Fold in the chopped dark chocolate just until there are no more bits of flour. Be careful not to overmix.
Pour the batter into the prepared loaf pan, smoothing out the top.
Measure out 1 tbsp of tahini and place small dollops on top of the batter. Leave a bit of space between each one.
Using the tip of a knife or a skewer, swirl the top until you’re satisfied with how it looks. Be careful not to over swirl as this could lead to a muddy top.
Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. If the top is browning too much, place a tent of foil over the banana bread.
Let cool in the pan for 10 minutes before lifting it out to cool completely on a wire rack.
Once it’s completely cooled, it’s ready to slice and serve.
Top it with a drizzle of tahini and flaky sea salt if desired. Enjoy!

Notes

Greek Yogurt Substitute: you can substitute the Greek yogurt with the same amount of full-fat sour cream.

Don’t over mix the batter or you’ll end up with a gluey, dense banana bread. This happens when you work the flour too much and gluten starts to develop.

Nutrition

Serving Size: 1 slice
Calories: 335
Sugar: 18.5 g
Sodium: 138.2 mg
Fat: 19.6 g
Carbohydrates: 35.4 g
Fiber: 2.4 g
Protein: 5.7 g

Keywords: tahini banana bread, banana bread recipe, easy banana bread recipe, chocolate chip banana bread, chocolate chunk banana bread, chocolate tahini recipe, tahini swirl banana bread