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    Home » Recipes » Breakfast

    By Kaleigh McMordie - April 20, 2020, Updated July 15, 2020

    One Bowl Tahini Chocolate Chip Banana Bread

    Jump to Recipe·Print Recipe
    overhead view of sliced tahini chocolate chip banana bread on a cooling rack with a spoon of tahini beside it.
    pinterest image for one bowl tahini chocolate chip banana bread.

    If you love tahini, this one-bowl tahini chocolate chip banana bread will blow your mind! It's perfectly sweetened, tender, and full of chocolate chips! It makes a delicious breakfast, snack or dessert, and is a great way to use brown bananas. (dairy-free)

    Overhead view of sliced tahini chocolate chip banana bread on a cooling rack with a spoon of tahini beside it.

    If you've been hanging around here for a while, you know I love tahini, especially in sweet recipes (like my dark chocolate tahini cups!). For a while now, I've been dying to try a tahini banana bread recipe, and I've finally perfected it. If you're a tahini lover too, you must try this recipe!

    Why This Tahini Chocolate Chip Banana Bread Is The Best

    • As mentioned, tahini. This moist, tender banana bread is sweet, earthy, and chocolatey in all the right ways. It's the most delicious way tot use brown bananas.
    • One bowl. This banana bread requires only one bowl and whisk - no stand mixer or multiple bowls needed!
    • It's healthy(ish). I used white whole wheat flour and ground flaxseed for some added fiber and healthy fat, so you can enjoy this tahini banana bread any time of day, from breakfast to dessert!

    Overhead view of ingredients for tahini banana bread on a white background.

    How To Make Tahini Chocolate Chip Banana Bread

    1. In a large bowl, mash the bananas. Then whisk in the eggs, brown sugar, tahini, oil, and vanilla.
    2. Add the dry ingredients (flour, flaxseed, baking soda, cinnamon, and salt). Stir them into the batter until it's just combined. Stir in the chocolate chips.
    3.  Pour the batter into a loaf pan, sprinkle with more chocolate chips and sesame seeds for a little decoration, and bake until a toothpick inserted into the center comes out clean.
    4. Cool the bread while you wait patiently, salivating. Then cut yourself a piece and devour.

    Two side by side images showing steps for making banana bread.

    tahini chocolate chip banana bread in a white loaf pan.

    Tips For Making The Best Tahini Chocolate Chip Banana Bread

    • Make sure your bananas are very ripe (like, mostly brown) for the best tasting banana bread. The riper they are, the sweeter your bread will be.
    • When you add the dry ingredients to the bowl, whisk them together a little bit at the top of the bowl to ensure they are mixed before stirring it all together. Then stir them into the wet ingredients until it’s just combined (the flour streaks will have just disappeared). This will make sure your bread doesn't get too hard and dry.
    • I use a metal loaf pan for banana bread, as it bakes more evenly.

    Sliced tahini chocolate chip banana bread on a cooling rack.

    Ingredient Substitutions

    • You can use your favorite nut butter in place of tahini if you don't have it, but make sure it's a natural kind (with a drippy consistency).
    • To make this banana bread dairy-free, simply use your favorite dairy-free chocolate chips.
    • All purpose flour can be used in this recipe. 
    • You can substitute the oil of plain Greek yogurt. 

    Storing Banana Bread

    This banana bread will last at room temperature for 2-3 days, but I like to store mine in the refrigerator to extend the life of it, and because I think it tastes delicious cold. You can also freeze this banana bread to enjoy later!

    More Tahini Recipes You'll Love

    • Dark Chocolate Tahini Cups
    • Coconut Tahini Granola
    • Maple Tahini Cashew Clusters
    • Maple Tahini Fig Overnight Oats
    • Golden Turmeric Tahini Sauce

    slice of tahini chocolate chip banana bread on a metal cooling rack drizzled with tahini.

    Did you make this recipe? Please leave a star rating in the comments!

    Print

    One Bowl Tahini Chocolate Chip Banana Bread

    slice of tahini chocolate chip banana bread on a metal cooling rack drizzled with tahini.
    Print Recipe

    ★★★★★

    4.5 from 2 reviews

    If you love tahini, this one-bowl tahini chocolate chip banana bread will blow your mind! It's perfectly sweetened, tender, and full of chocolate chips! It makes a delicious breakfast, snack or dessert, and is a great way to use brown bananas. (dairy-free)

    • Author: Kaleigh
    • Prep Time: 10 minutes
    • Cook Time: 45 minutes
    • Total Time: 55 minutes
    • Yield: 1 loaf 1x
    • Category: bread
    • Method: baked
    • Cuisine: American

    Ingredients

    Scale
    • 2 ½ very ripe medium bananas, mashed
    • 2 large eggs
    • ¾ cup brown sugar
    • ⅓ cup tahini
    • ¼ cup neutral flavored oil, such as avocado oil
    • 2 tsp vanilla extract
    • 1 ¼ cup white whole wheat flour
    • 2 tbsp ground flaxseed (optional)
    • 1 tsp ground cinnamon
    • ¾ tsp baking soda
    • ¼ tsp fine sea salt
    • ½ cup chocolate chips (I like dark chocolate), plus more for sprinkling on top
    • Sesame seeds, for sprinkling (optional)

    Instructions

    1. Heat oven to 350°F. Spray a loaf pan with oil or line with parchment.
    2. In a large bowl, whisk together bananas, eggs, brown sugar, tahini, oil, and vanilla until completely combined.
    3. Add remaining ingredients except for chocolate chips and stir into the batter until just combined.
    4. Gently fold in chocolate chips.
    5. Pour the batter into prepared loaf pan. Sprinkle with chocolate chips and sesame seeds (optional). Bake 45-50 minutes, or until a toothpick inserted into the center comes out clean.
    6. Remove from the oven and let cool at least 10 minutes before removing from the pan.

    Notes

    • Make sure your bananas are very ripe (like, mostly brown) for the best tasting banana bread. The riper they are, the sweeter your bread will be.
    • When you add the dry ingredients to the bowl, whisk them together a little bit at the top of the bowl to ensure they are mixed before stirring it all together. Then stir them into the wet ingredients until it’s just combined (the flour streaks will have just disappeared). This will make sure your bread doesn't get too hard and dry.
    • I use a metal loaf pan for banana bread, because I find it bakes more evenly.

    Substitutions

    • To make this banana bread dairy-free, simply use your favorite dairy-free chocolate chips.
    • You can use your favorite nut butter in place of tahini if you don't have it, but make sure it's a natural kind (with a drippy consistency).
    • All purpose flour can be used in this recipe.
    • You can substitute the oil of plain Greek yogurt.

    Keywords: tahini banana bread, tahini chocolate chip banana bread, healthy banana bread recipe

    Did you make this recipe?

    Tag @livelytable on Instagram and hashtag it #livelytable

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    This post may contain affiliate links, which means I earn a small commission off of your purchase with no extra cost to you. Please read my affiliate disclosure for more information.

    About Kaleigh McMordie

    Kaleigh McMordie, MCN, RDN, LD, is a Registered Dietitian and Licensed Dietitian in Abilene, Texas, as well as a member of the Baby Led Weaning Dietitians Network.

    Reader Interactions

    Comments

    1. Andrea says

      April 28, 2021 at 8:48 pm

      Always buy tahini for hummus but never use all of it. Love this recipe. It came out perfect. Baked in metal pan for 48 minutes. Would love some options to try to eliminate the brown sugar... maple syrup? Coconut sugar?

      ★★★★★

      Reply
      • Kaleigh says

        April 29, 2021 at 7:58 am

        I'm so glad you liked it! You can use coconut sugar in place of brown sugar. I've never tried liquid sweeteners in this recipe.

        Reply
    2. Emmy says

      November 28, 2020 at 2:36 pm

      I made this today, and it's delicious! I don't really taste the tahini specifically, but it's got a nice rich flavor, and the perfect amount of sweetness. My only issue was that the middle was still very raw at 50 minutes. I turned the oven down to 325 and baked it another 10 or 15 minutes to get the middle done. The outside is a little hard and overdone, but not burned, and it's still really tasty.

      ★★★★

      Reply
      • Kaleigh says

        November 30, 2020 at 2:37 pm

        I'm so glad you liked it! Did you use a metal or glass pan? Sometimes glass or ceramic pans can cause breads to cook unevenly.

        Reply

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