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Sliced banana bread with chocolate chunks and tahini glaze.
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Chocolate & Tahini Banana Bread

Tahini banana bread with chocolate chunks is the ultimate recipe that you won't be able to get enough of. It's moist and finished with a chocolate tahini glaze that makes it feel special.
Prep Time15 minutes
Cook Time1 hour 15 minutes
Cool2 hours 20 minutes
Total Time3 hours 50 minutes
Course: Bread
Cuisine: American
Difficulty: Easy
Method: Baking
Servings: 12 slices
Author: Kaleb

Ingredients

  • 1 ½ cups mashed banana (about 3 bananas)
  • ¾ cup light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup tahini
  • 8 tablespoons (1 stick) unsalted butter melted and cooled
  • 2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 6 ounces bittersweet chocolate roughly chopped

For the glaze

  • 2 ounces bittersweet chocolate
  • 1 teaspoon extra virgin coconut oil
  • 1 tablespoon tahini
  • 1 teaspoon honey
  • ½ teaspoon flaky sea salt
  • 2 tablespoons toasted sesame seeds (optional)

Instructions

  • Preheat oven to 350°F. Grease a 9 x 5-inch loaf pan, line with a parchment sling, spray the parchment, and set it aside.
  • Mix the wet ingredients: In a large bowl, combine the banana, eggs, brown sugar, vanilla extract, tahini, and melted butter. Mix together until well combined and smooth.
    1 ½ cups mashed banana (about 3 bananas), ¾ cup light brown sugar, 2 large eggs, 1 teaspoon vanilla extract, ½ cup tahini, 8 tablespoons (1 stick) unsalted butter
  • Add the dry ingredients: Add the flour, salt, and baking soda. Mix until just a few dry streaks remain. Add the chocolate and fold together. Pour batter into the prepared loaf pan and spread to make an even layer.
    2 cups all-purpose flour, 1 teaspoon kosher salt, 1 teaspoon baking soda, 6 ounces bittersweet chocolate
  • Bake in the preheated 350°F oven until a skewer inserted in the center of the loaf comes out mostly clean, 60-75 minutes. Remove from the oven and cool in the pan for 20 minutes. Remove from the pan and cool on a rack for 2 hours.
  • Meanwhile, prepare the glaze: Melt the chocolate and coconut oil together. Add the tahini and honey, and stir until smooth. Allow the mixture to cool slightly and thicken, 10-15 minutes in the fridge. Stir until the desired consistency.
    2 ounces bittersweet chocolate, 1 teaspoon extra virgin coconut oil, 1 tablespoon tahini, 1 teaspoon honey
  • Glaze: Once the banana bread has cooled fully, pour the glaze over the top. Add the flaky salt and the sesame seeds and serve.
    2 tablespoons toasted sesame seeds (optional), ½ teaspoon flaky sea salt

Video

Nutrition

Serving: 1slice | Calories: 404kcal