My husband and son are regulars at a coffee shop in our neighborhood.
It’s part of their Saturday and Sunday morning routine to stop by for a cappuccino and a banana nut muffin.
Whether it’s a coffee shop or the gym, there is just something about being one of the usual customers and getting to know the people who work behind the counter.
Not being a fan of nuts, our son will pick the walnuts off the top and out of the muffin. Then he will devour the rest of it himself.
Even sharing a bite can be a challenge. With a tasty breakfast baked treat, it can be tough to give up even the smallest nibble.
I can’t blame him for being so possessive.
A small pile of walnuts and crumbs is all my husband is left with to eat.
Since the habit began, I’ve tried to bake banana bread at home, but my three-year-old hasn’t been interested.
I still haven’t figured out why. Maybe it’s because he misses the atmosphere and experience of the coffee shop!
Finally, I had some success when I baked a loaf of tahini banana bread.
My three-year-old has no idea what tahini is, but he is a fan of peanut butter.
How To Make Tahini Banana Bread
I think of tahini as a fancier version of my favorite nutty spread.
This tahini banana bread is a somewhat lightened up.
Once I fold together the wet and dry ingredients, I stir in finely chopped bittersweet chocolate flecks.
Because the chocolate is cut so small, it almost disappears into the tahini banana bread.
I sprinkle the loaf with a mix of white and black sesame seeds to hint at the tahini inside.
There is a permanent spot in my freezer where I stash overripe bananas just to bake this bread.Print
Tahini Banana Bread
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes
- Total Time: 70-75 minutes
- Yield: 1 loaf 1x
Non-stick cooking spray
6 ounces white whole-wheat flour (about 1-1/2 cups)
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
1–1/2 cups mashed ripe banana (about 3 bananas)
1/3 cup 2% Greek yogurt
1/2 cup tahini, well stirred
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
2 large eggs
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 teaspoon white sesame seeds
1 teaspoon black sesame seeds
2 ounces bittersweet chocolate, finely chopped
Preheat the oven to 350 degrees F. Grease a 9-by-5-inch loaf pan with non-stick cooking spray.
In a medium bowl, combine the flour, baking soda and salt. In a large bowl, use an electric mixer on medium speed to beat together the bananas, yogurt, tahini, butter, vanilla extract and eggs. Beat in both sugars until combined. Fold the dry ingredients into the wet ingredients and transfer to the prepared loaf pan. Sprinkle the top with sesame seeds.
Bake for 55-60 minutes until a toothpick inserted in the center of the loaf comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Adapted from Cooking Light May 2017