I've been a fan of the bitter fatty subtly sweet goop that is tahini for a while now. It all started in high school when I worked at this weird little Mediterranean chain restaurant... tahini was everywhere - in the hummus, on the walls, on the floor, in my mouth - it was a tahini shit show. Basically just sesame seed butter, tahini is so interesting because it kind of blends the lines between bitter and sweet, liquid and solid, delicious and gross. It makes a bomb, kinda funky addition to sauces (yo someone make me a tahini chimichurri), smoothies, and baked goods.
I haven't been baking a ton lately because it's a time commitment and with moving, freelancing, and starting a new job it kind of fell to the side. But then a friend asked if I'd been baking much lately and I had to say no and it made me sad so I started thinking about what I should bake and had the thought of "holy shit I want banana peanut butter bread," which quickly turned into "peanut butter is awesome but tahini is the tits I want banana tahini bread," and then I started working on this recipe, and I've gotta say, tahini banana bread is the tits. Tahini chocolate chip banana bread is the mega tits.
That being said, hope everyone has been having a fantastic weekend! Matt has been hella busy helping open a new restaurant uptown, and I've been thrown out of freelance life and into interior design showroom management life, so please excuse if we're posting a little less frequent than usual! You can also catch some things we're doing with Pelican Bomb and Fellow Resident in the next few weeks, updates to come! Love you all v v v v v v much.
Tahini Chocolate Chip Banana Bread
makes 1 loaf, about 6 - 8 slices
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 4 large super ripe bananas (not peeled!)
- 1/4 cup sour cream
- 1 teaspoon vanilla
- 1 cup tahini
- 1/2 cup dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 stick unsalted butter, softened and at room temperature (plus more for greasing pan!)
- 3/4 cup semi-sweet chocolate chunks
- Preheat oven to 325 degrees and line a baking sheet with parchment paper. Once the oven is ready, place the bananas, still in their peel, on the baking sheet and bake for 20 minutes until the peel is black. Remove from the oven and let cool before peeling the bananas. Once peeled, chop the bananas into chunks (they may be mushy and fall apart, it doesn't need to be perfect).
- Raise oven temperature to 350 degrees and line a loaf pan with parchment paper.
- In a medium bowl, sift together the flour, baking soda, baking powder, and salt - set aside.
- In the bowl of a stand mixer, or with a hand-held mixer, cream the butter and both sugars. Add the egg, vanilla, tahini, and sour cream and blend well. Add dry mix and stir to combine, being careful not to over mix. Fold in the bananas, followed by the chocolate chips.
- Pour mixture into the prepared loaf pan and bake for an hour, until a fork comes out mostly crumb free.
- Let cool slightly before serving!