CHOCOLATE MARBLE BANANA BREAD
Servings
Makes 2 loaves
Total time
1
hourIndulgent and rich, that’s Soom Dark Chocolate Tahini with Sea Salt. What to do with it? Well, first grab a spoon and dig in. This is our favorite way to enjoy this fudgy, perfectly salted, subtly sweet tahini. Our other favorite way? This banana bread. We created a ribbon of dark chocolate tahini in the center then swirled it on top. This treat bakes up moist and delicious. What a way to top off your bunch buffet!
Ingredients
1 1/4 cups sugar
4 ripe bananas, mashed
2 eggs
1/2 cup vegetable oil
1/2 cup yogurt
1 tap Maple Extract
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp Baker’s Salt
Instructions
- Preheat oven to 350°F. Spray the bottom only of 2 small loaf pans, 8.5X4.5X2.5.
- Using a hand or stand mixer fitted with the paddle attachment, combine the sugar, oil and bananas. Add in the eggs one at a time, mixing well after each addition. Beat in the yogurt and extracts. Combine until no streaks of yogurt are visible.
- Add in the dry ingredients and mix by hand just until moistened. Batter will be lumpy.
- Heat the Soom Dark Chocolate Tahini with Sea Salt in the microwave until it’s drizzle-able. Pour half of the batter into the loaf pans. Dollop half of the Soom Dark Chocolate Tahini with Sea Salt over the batter. Top with the remaining batter. Drizzle the remaining tahini over the batter in the pans. Use a butter knife to swirl it in.
- Bake for 30 minutes and rotate the pans. Continue baking for another 15-20 mins or until golden brown and a skewer inserted in center comes out clean.
- Remove from oven and loosen from sides of the pan with a butter knife or offset spatula. Allow to cool in the pan for 15 minutes. Then carefully invert onto cooling racks. Serve with extra Soom Dark Chocolate Tahini with Sea Salt for spreading on the slices.
- Note: We made mini loaves for the photos you see here. They turned out great. The only difference is the bake time – they bake in about half the time.
