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Banana Bread With Dark Chocolate Chunks & Tahini Swirl - Moist, Nutty, and Comforting

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Ingredients Method

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

Method
 

  1. 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.
  2. Mix wet ingredients: In a large bowl, mash the bananas until mostly smooth. Whisk in eggs, yogurt, oil, brown sugar, and vanilla until combined.
  3. Combine dry ingredients: In a separate bowl, whisk flour, baking soda, baking powder, salt, and optional spices.
  4. Bring the batter together: Add dry ingredients to wet and stir gently until just combined. Fold in the dark chocolate chunks. Do not overmix.
  5. 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.
  6. 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.
  7. 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).
  8. 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.