Chocolate Tahini Banana Bread

This chocolate tahini banana bread is a confluence of my favorite things. I love chocolate and banana, especially together, and I love tahini. Combine them all in one bread and it’s nothing short of magic.

I saw this recipe from Nigella Lawson a few weeks ago on Instagram and I bookmarked it for later. I was a little tahini’d out at the time because I’d just made vegan tahini enchiladas and flourless tahini brownies. Both were good but not excellent, so I decided to take a break from cooking with tahini until I found a worthy recipe.

This chocolate tahini banana bread is one of the best things I’ve baked in months. I am not exaggerating. It’s sweet but not too sweet, moist, and full of chocolate morsels and tahini, which balances the sweetness. It gets better by the day, too, which is a rare quality in bread.

Nigella says in her original recipe that it’s better to let the loaf sit a day after it bakes and then eat it. She admits that it sounds crazy and I have to say, I agreed with her at first. I didn’t want to wait a day to eat the bread; I wanted to cut into it as soon as it came out of the oven.

Instead, I waited overnight and I was rewarded. The chocolate, banana, and tahini flavors became even more pronounced after I left the bread tightly wrapped on the counter for half a day. I ate two slices for breakfast with coffee and I had to hold myself back from eating the whole loaf in one sitting.

If you’re looking for a way to use up leftover tahini, or you just love chocolate, banana, and tahini together, this is the recipe for you. It creates a loaf that lasts about a week tightly wrapped. You’ll want to eat the bread for breakfast, lunch, and maybe even dinner. I ate it nonstop for a few days and it was only on day four that I felt like I needed a refresher.

A word to the wise: The bread is best with dark chocolate chips. You can mix in some semisweet ones if that’s all you have. I ended up doing about 3/4 dark chocolate chips and some semisweet chocolate chips because I was running low on the former. The bread was still delicious but I liked the flavor of the dark chocolate chips better.

Here’s a song to get you started on your chocolate tahini banana bread journey.


About Emily Wasserman

Bonjour! My name is Emily and I'm a writer based in St. Louis. I'm also a home baker with a small business, Amélie Bakery. I'm a self-proclaimed francophile and love French pastries and baking.
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