Chocolate Tahini Swirled Banana Bread
Moist brown butter banana bread filled with chocolate chips and two layers of chococlate tahini
Ingredients
- 113 g unsalted butter (½ c.)
- 100 g light brown sugar (½ c.)
- 50 g granulated sugar (¼ c.)
- 200 g ripe banana (~2 medium bananas)
- 2 eggs room temperature
- 60 g sour cream room temperature (¼ c.)
- 240 g all purpose flour (2 c.)
- 1 ½ tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- 75 g mini chocolate chips (⅓ c.)
- 56 g chocolate tahini (¼ c.)
- 2 tbsp. sesame seeds
Instructions
- Preheat the oven to 350°F / 175°C. Grease and line an 8x4" or 9x5" loaf pan with butter and parchment paper.
- In a small saucepan set over medium heat, brown the butter. Stir the butter occasionally until it turns amber in color and develops little brown specks. Take the butter off the heat and transfer to a medium sized bowl.
- Set the brown butter in the freezer for 5 minutes to cool down a little.
- Once the butter has cooled a little, whisk in the light brown sugar and granulated sugar.
- Add in the banana and mash it into the mixture.
- Add in both eggs and the sour cream, and beat the mixture until well combined.
- Add in the flour, baking powder, baking soda, salt, and chocolate chips. Lightly fold the mixture together just until no flour streaks remain.
- Pour ~½ of the batter into your prepared loaf pan. Drizzle 28g (2 tbsp.) of tahini over the batter, then use a knife to swirl it around.
- Pour the remaining batter over the tahini, then drizzle another 28g (2 tbsp.) of tahini on top and swirl it around. Top generously with sesame seeds.
- Bake the bread for 50-60 minutes, or until a toothpick inserted in the center of the bread comes out with just a few moist crumbs. I recommend starting to check on the bread around the 45 minute mark.
- Wait for the bread to fully cool to room temperature before slicing. Serve and enjoy!