There are many different types of banana bread recipes out there.

This recipe in particular incorporates a not-so-common ingredient called tahini. Made out of sesame seeds, tahini adds a creamy texture with a distinct savory flavor. The addition of tahini compliments the chocolate so well.

This banana bread is also easy and inexpensive to make. It freezes easily, so you can have this banana bread anytime you are craving something sweet.

Chocolate Tahini Banana Bread

1½ cups all-purpose flour

1/3 cup of cocoa powder

1 cup plus 2 tablespoons of granulated sugar

3 large overripe bananas; mashed

2 large eggs at room temperature

1/3 cup of mild olive oil or melted coconut oil

¼ cup of tahini

¼ cup of full fat plain yogurt; at room temperature

1 teaspoon of pure vanilla extract

½ teaspoon of baking powder

½ of a teaspoon of baking soda

½ teaspoon of kosher salt

2 tablespoons of turbinado sugar

1 3-ounce semi or bittersweet chocolate bar; cut up into medium size pieces (optional)

Preheat oven to 350 degrees Fahrenheit. Lightly brush an 8 inch by 4½ in deep loaf pan with olive oil or melted coconut oil. Place a piece of parchment paper in the pan and brush that with the oil of your choice. Sprinkle the pan with half of the turbinado sugar and set aside.

In a large mixing bowl, sift together all of your dry ingredients except the sugar. Set the dry mixture aside until ready to use.

In a large bowl, whisk together all of your wet ingredients except the yogurt. When your wet mixture is smooth, add in the sugar. Whisk for 1 to 2 minutes until the mixture is slightly lighter in color. Add your mashed bananas and yogurt. Add all of your dry ingredients and chocolate chunks. Whisk until there are no dry ingredients remaining, being careful not to overmix. Pour batter into prepared loaf tin and sprinkle remaining turbinado sugar over the top.

Bake for approximately 45-55 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Cool for 10 minutes then remove the loaf from pan.

Sarah Schweitzer is dual-certified in Culinary Arts and Baking & Pastry from the Escoffier School of Culinary Arts (www.escoffier.edu). She is a former line cook for Chef Robert Irvine at “Fresh Kitchen by Robert Irvine” which was located at the Downtown Allentown Market. Sarah is currently working as a Sous-Chef and pastry chef at Ateira’s on First. She can be reached at sarah.schweitzer18@gmail.com.