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)

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!

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.

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.

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

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

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