This is an easy chocolate banana bread that has both tahini and bits of halva for added flavor. It’s moist, fluffy and gives you tall, beautifully domed muffins.
Course Breakfast, Dessert, Side Dish, Snack
Keyword chocolate banana bread, tahini chocolate
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Servings 18muffins
Ingredients
1cupall purpose flour140g
1/2 cupdutch process cocoa60g
1tspbaking soda
1/2tsp fine sea salt
1cupbrown sugar220g
2large eggs
1/2cupcanola or vegetable oil100g
2 1/2 large bananas, mashed250g
1/2cuptahini, stirred60g
1/2cuphalvacrumbled
Instructions
Preheat the oven to 400 F and prep your muffin pans with paper liners. If you want taller, domed muffins you’ll bake 6 in a pan at a time with gaps between (so every other cup will have a muffin).
Mash the bananas with a fork then transfer to a large bowl. Add the sugar, oil, salt, and eggs and whisk to combine. Add the flour, cocoa, baking soda, salt and tahini and stir to combine. Fold in the halva crumbles.
Fill muffin cups ¾ of the way full and bake for 20 minutes.