I enjoy baking bread on my days off. I think it’s a great way to calm the mind and relieve stress. Some people find baking nerve-wracking—the fear is understandable, because baking is really a big chemistry experiment. But you can bake it according to the recipe and it will be delicious!
Of course, there are bad recipes out there all the time (ahem TikTok…), but for the most part, once you read it, follow the instructions and wait for your delicious freshly baked dish to cool.
This recipe makes a great snack cake and would make a great holiday gift for your home. The recipe includes delicious tahini – my favorite ingredient. Seed butter made by mashing sesame seeds.
You can make tahini homemade, but I definitely recommend buying it – it’s much easier! You can find it at your local supermarket. The oil will rise to the top, so stir well before using. I tend to freeze ripe bananas in the freezer to use for this recipe.
Although relatively low in calories, tahini is rich in fiber, protein and an assortment of important vitamins and minerals. source. It’s also rich in selenium, a mineral that helps reduce inflammation and promotes immune health, and phosphorus, which is involved in maintaining bone health. Best of all, tahini is versatile and easy to use, making it a great addition to a healthy diet.
We hope you will take a moment to bake a few loaves and share them with your friends, family and neighbors.
banana tahini chocolate chip bread
material
1 1/2 cups all purpose flour
2 tablespoons white sesame seeds
2 tablespoons black sesame seeds
3/4 teaspoon kosher salt
3 ripe, firm bananas (about 1 cup), mashed
1/3 cup melted unsalted butter
1/4 cup light brown sugar
1/4 cup granulated sugar
1 large room temperature egg
1 teaspoon pure vanilla essence
3 tablespoons smooth tahini paste (if some oil remains on top, mix well before adding)
1 teaspoon baking soda
1 cup dark chocolate or semi-sweet chocolate chips
instructions
Preheat oven to 350 F. Grease an 8-inch by 4-inch and line with a sheet of parchment paper. (You can also use a 9″ x 5″ loaf pan, but the shape of the pan will be a little sturdier!)
Combine flour, white sesame seeds, black sesame seeds, and salt in a medium bowl.
In a large bowl, whisk together the mashed bananas, melted butter, sugar, eggs, vanilla, tahini and baking soda.
Add flour mixture to banana mixture and stir until flour disappears. Scrape the bottom of the bowl to remove any crumbs of flour that may be hiding.
Pour the batter into the prepared bread mold. Tap the skillet on the counter several times to even out the dough.
Remove to oven and bake for 45 to 50 minutes or until center is raised, edges are golden brown and center can be skewered cleanly.
Allow bread to cool in skillet for 5 minutes, then flip bread over and cool on rack. It is recommended to wait until it cools down before cutting. Banana bread can be eaten moist and delicious for 3 to 5 days if it is wrapped tightly in plastic wrap.
— By Deborah Binder
Deborah Binder lives in Edmonds with her family. She’s “dancing with NED” after being diagnosed with ovarian cancer in 2009 (no proof of her illness). She attended culinary school on the East Coast and worked as a freelancer around town for local chefs. Her current focus on food is learning to eat for health and wellness while enjoying the pleasures of her table. As Julia Child once said, “Everything in moderation, including butter.” Deborah can be reached at her jaideborah@yahoo.com.
