The problem with banana bread is this:
I can eat an entire loaf in one day sitting.
It’s just too easy to slice myself a “sliver,” and then another, and then another…and then you’ve just downed the whole damn thing. And, amazingly, you’re like,
“Wait, where’s the rest?”
So, I wanted to make something with all the addictive flavors of bananas, while giving it an extra level of density. So that, after you have one (or three) serving(s), you can give those twitchy fingers a rest. I decided to try adding tahini paste–it’s not overly sweet, and the rich sesame flavors pairs so well with banana. Plus, it’s GOOD for you, which makes you feel less horrible about the 1/2 cup of chocolate chips the recipe demands.
Sadly, the plan didn’t work out too well. My boyfriend came home and immediately inhaled FOUR bars. That was a third of the loaf.
They were that fucking good.
Cooking Time: 95 minutes
Recipe Difficulty: Easy
Servings Amount: 12
Recipe Lead: Banana bread that packs a punch. In your mouth. But with chocolate.
Ingredients
- 1 3/4 cup all purpose flour
- 1/2 cup organic sugar
- 1/4 cup brown sugar
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 6 tbsp aquafaba (chickpea brine)
- 1/3 cup neutral oil (canola, vegetable, or grapeseed)
- 3 bananas (brown, but not molding)
- 1 tsp vanilla extract
- 1 tbsp tahini paste
- 1/3 cup dairy free milk
- 1 tsp cider or white wine vinegar
- Mix vinegar and milk and set aside.
- Mix all dry ingredients and stir with a whisk.
- Add oil, bananas, aquafaba, vanilla, tahini paste, milk+vinegar mixture, and chocolate chips. Mix everything together.
- Pour into a well oiled brownie pan.
- Bake in 350° oven for 55-65 minutes, until toothpick comes out clean. Let it cool for as long as you can possibly wait and slice into bars. Or just eat it all with a fork.
