Chocolate Tahini Banana Bread

Once I started making hummus (oops - I still need to post that recipe!) I have become slightly obsessed with finding new ways to use tahini.  It has the most delicious taste.  But I always thought of tahini as something you would use in a savory dish, until I made this bread.  OMG!  This is another MUST bake recipe,  The bread is so moist and the chocolate tahini adds a delicate cocoa flavor without the overwhelming sweetness normally associated with a chocolate spread.  It's perfection - really.

And it is super easy to make so there really is nothing from stopping you from trying this delicious breakfast, mid afternoon, any time of day treat!!!  (try warming a slice in the microwave for 20 seconds with a little butter on top... I am getting hungry again!

Chocolate Tahini Banana Bread

from the Soom website with minor changes

3 very ripe bananas
1/4 c. applesauce
1/4 c. good quality tahini (I use Soom)
2 large eggs, room temperature
2 t. vanilla bean paste
2 c. flour
1 t. baking soda
1 t. baking powder
1 t. salt
1/2 c. sugar
1/2 c. chocolate tahini

Preheat the oven to 350. Line a loaf pan with parchment paper

In a large bowl, mash the ripe bananas  with the applesauce..  Add the tahini, eggs and vanilla and stir well to combine..  Set aside.

In a small bowl, mix the flour, baking soda, baking powder, salt and sugar.  Fold these ingredients into the banana mixture.

Pour half the batter into the prepared loaf pan.
Melt the chocolate tahini in the microwave for 20-30 seconds.  Drizzle half of the chocolate tahini over the batter, swirling the batter with a knife to form ribbons.
Pour the remaining batter on top and repeat with the chocolate tahini.

Bake for 60 minutes, or until a knife inserted in the center comes clean.

Allow to cool for 15 minutes before removing from the pan.  Finish cooling on a wire rack.

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