Prepare to revolutionize your baking game with a banana bread that's not just another ordinary recipe! This isn't your grandmother's traditional banana bread - it's a decadent fusion of creamy tahini, rich chocolate chips, and crunchy pecans that will make your taste buds dance with excitement. Imagine a moist, tender loaf that combines unexpected flavors into one irresistible treat that's perfect for breakfast, dessert, or that mid-afternoon craving you can't shake. Get ready to elevate your baking skills and impress everyone from family to foodie friends with this game-changing recipe!
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 3 ripe bananas
- 1/3 cup tahini
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/2 cup chocolate chips
- 1/2 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or line with parchment paper, ensuring complete coverage.
- In a large mixing bowl, mash the ripe bananas thoroughly using a fork until they reach a smooth, creamy consistency with minimal lumps.
- Add tahini, brown sugar, egg, and vanilla extract to the mashed bananas. Whisk the ingredients together until they are completely combined and form a uniform mixture.
- In a separate bowl, sift together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually fold the dry ingredients into the wet banana mixture, stirring gently until just combined. Be careful not to overmix, which can result in a dense, tough bread.
- Gently fold in the chocolate chips and chopped pecans, distributing them evenly throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure an even surface.
- Sprinkle additional pecans on top of the batter for extra crunch and visual appeal, if desired.
- Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, slice and serve. The bread can be stored at room temperature in an airtight container for up to 4 days.
Tips
- Always use overripe bananas - the darker and spottier, the better! They provide maximum sweetness and moisture.
- Don't overmix your batter. Stir just until ingredients are combined to keep the bread tender and light.
- Check your baking soda's freshness - old leavening agents can prevent proper rising.
- For extra flavor, toast your pecans before adding them to the batter to enhance their nutty profile.
- Use parchment paper for easy removal and clean slicing of your bread.
- Let the bread cool completely before slicing to prevent crumbling and maintain structural integrity.
- For added indulgence, serve slightly warmed with a pat of butter or a drizzle of honey.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 5g
Fat: 14g
Saturated Fat: g
Cholesterol: 20mg
