Banana Bread With Dark Chocolate Chunks & Tahini Swirl – Moist, Nutty, and Comforting
If you love classic banana bread but crave something a little richer and more interesting, this version hits all the right notes. It’s soft and moist, with ripe bananas for sweetness, pools of dark chocolate for contrast, and a gorgeous tahini swirl that brings a nutty, slightly savory edge. The flavor is balanced, not too sweet, and deeply satisfying.
It’s the kind of loaf you can enjoy at breakfast, as a snack, or as a cozy dessert with tea or coffee.
Banana Bread With Dark Chocolate Chunks & Tahini Swirl - Moist, Nutty, and Comforting
Ingredients
- 3 very ripe bananas (about 1 1/4 cups mashed)
- 2 large eggs, room temperature
- 1/2 cup plain yogurt (Greek or regular) or sour cream
- 1/3 cup neutral oil (such as canola, avocado, or light olive oil)
- 1/2 cup brown sugar (light or dark)
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour (or half all-purpose, half whole wheat pastry flour)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 cup dark chocolate chunks (60–70% cacao), plus extra for the top
- 1/3 cup tahini (well-stirred)
- 1 tablespoon maple syrup or honey (to sweeten the tahini)
- Optional: 1/2 teaspoon cinnamon or cardamom
Instructions
- Prep the pan and oven: Heat the oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment, leaving overhang for easy lifting. Lightly grease.
- Mix wet ingredients: In a large bowl, mash the bananas until mostly smooth.Whisk in eggs, yogurt, oil, brown sugar, and vanilla until combined.
- Combine dry ingredients: In a separate bowl, whisk flour, baking soda, baking powder, salt, and optional spices.
- Bring the batter together: Add dry ingredients to wet and stir gently until just combined. Fold in the dark chocolate chunks. Do not overmix.
- Make the tahini swirl: In a small bowl, whisk tahini with maple syrup or honey until glossy and slightly loosened.If very thick, add 1–2 teaspoons warm water.
- Layer and swirl: Pour half the batter into the pan. Dollop half the tahini over it. Add the remaining batter, then the rest of the tahini.Use a butter knife to gently swirl—2–3 passes is enough.
- Top and bake: Sprinkle a few extra chocolate chunks on top. Bake 55–65 minutes, until a toothpick inserted in the center comes out with a few moist crumbs (melted chocolate is fine).
- Cool: Let the loaf cool in the pan for 15 minutes, then lift out and cool fully on a rack before slicing. This helps set the crumb and swirl.
What Makes This Recipe So Good
- Balanced sweetness: Ripe bananas and dark chocolate give sweetness without making the loaf cloying.
- Nutty tahini swirl: Adds depth and a hint of sesame that pairs beautifully with chocolate and banana.
- Moist crumb: A mix of oil and yogurt keeps the bread tender for days.
- Simple technique: No mixers needed—just bowls, a whisk, and a loaf pan.
- Versatile: Easy to adapt for different flours, sweeteners, or add-ins.
What You’ll Need
- 3 very ripe bananas (about 1 1/4 cups mashed)
- 2 large eggs, room temperature
- 1/2 cup plain yogurt (Greek or regular) or sour cream
- 1/3 cup neutral oil (such as canola, avocado, or light olive oil)
- 1/2 cup brown sugar (light or dark)
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour (or half all-purpose, half whole wheat pastry flour)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 cup dark chocolate chunks (60–70% cacao), plus extra for the top
- 1/3 cup tahini (well-stirred)
- 1 tablespoon maple syrup or honey (to sweeten the tahini)
- Optional: 1/2 teaspoon cinnamon or cardamom
Step-by-Step Instructions
- Prep the pan and oven: Heat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment, leaving overhang for easy lifting. Lightly grease.
- Mix wet ingredients: In a large bowl, mash the bananas until mostly smooth.
Whisk in eggs, yogurt, oil, brown sugar, and vanilla until combined.
- Combine dry ingredients: In a separate bowl, whisk flour, baking soda, baking powder, salt, and optional spices.
- Bring the batter together: Add dry ingredients to wet and stir gently until just combined. Fold in the dark chocolate chunks. Do not overmix.
- Make the tahini swirl: In a small bowl, whisk tahini with maple syrup or honey until glossy and slightly loosened.
If very thick, add 1–2 teaspoons warm water.
- Layer and swirl: Pour half the batter into the pan. Dollop half the tahini over it. Add the remaining batter, then the rest of the tahini.
Use a butter knife to gently swirl—2–3 passes is enough.
- Top and bake: Sprinkle a few extra chocolate chunks on top. Bake 55–65 minutes, until a toothpick inserted in the center comes out with a few moist crumbs (melted chocolate is fine).
- Cool: Let the loaf cool in the pan for 15 minutes, then lift out and cool fully on a rack before slicing. This helps set the crumb and swirl.
Keeping It Fresh
- Room temperature: Store in an airtight container for up to 3 days.
Place a paper towel in the container to absorb moisture.
- Refrigerator: Keeps 5–6 days. Bring slices to room temp or warm briefly before serving.
- Freezer: Wrap slices individually and freeze up to 2 months. Thaw at room temp or toast from frozen.
Health Benefits
- Bananas: Provide potassium, vitamin B6, and natural sweetness, reducing the need for added sugar.
- Tahini: Rich in healthy fats, plant protein, and minerals like calcium and iron.
- Dark chocolate: Contains antioxidants and a lower sugar content than milk chocolate.
- Yogurt: Adds protein and moisture without extra butter.
What Not to Do
- Don’t overmix: It toughens the crumb and reduces rise.
- Don’t use underripe bananas: You’ll miss the sweetness and depth of flavor.
- Don’t skip lining the pan: The tahini swirl can stick and tear the loaf.
- Don’t overbake: Start checking at 55 minutes to keep it moist.
- Don’t use dry tahini: Stir the jar well; separated tahini can bake up chalky.
Alternatives
- Gluten-free: Use a 1:1 gluten-free flour blend.
Add 1 tablespoon milk if the batter seems thick.
- Dairy-free: Swap yogurt for coconut yogurt and use dairy-free dark chocolate.
- Less sugar: Reduce brown sugar to 1/3 cup if your bananas are very ripe.
- No tahini: Use almond or peanut butter thinned with a splash of oil or maple syrup.
- Add-ins: Chopped walnuts, sesame seeds on top, or a teaspoon of espresso powder for depth.
FAQ
Can I use frozen bananas?
Yes. Thaw completely, drain excess liquid, and mash. They work great and add strong banana flavor.
What if I only have chocolate chips?
Use them.
Chunks melt into bigger pockets, but chips still taste delicious. Mix in 1 cup and keep a few for the top.
How do I know it’s done?
The top should be set and browned, and a toothpick should come out with a few moist crumbs (not wet batter). The center should spring back lightly when pressed.
Can I make muffins instead?
Absolutely.
Divide batter into a lined muffin tin, swirl in tahini, and bake at 350°F (175°C) for 18–22 minutes.
What’s the best way to slice cleanly?
Let the loaf cool fully, then use a sharp serrated knife. Wipe the blade between slices to handle melted chocolate.
Final Thoughts
This Banana Bread with Dark Chocolate Chunks & Tahini Swirl brings comfort and a touch of elegance to a familiar favorite. It’s simple enough for a weekday bake, yet special enough to share.
Keep a loaf on hand for breakfasts, care packages, or anytime you want something cozy, rich, and not too sweet. One slice usually turns into two—consider yourself warned.
