Alright, alright you guys. I am adding another FANTASTIC banana bread recipe to my recipe collection, and this one involves chocolate chips, tahini, banana, and optional pecans.
One thing to get really excited about is that this bread looks like it came out of a bakery. It’s about 6 inches high, the perfect amount of crunch on the outside and moistness (sorry, I know how much y’all hate that word) on the inside. It definitely tops the list of “best things I’ve ever made.”
Also, you know how you see pictures of banana bread with a perfectly halved banana on the top and wonder how it manages to stay so perfect during the baking process? Because for some reason, mine would always came out of the oven looking super mushy and unappetizing. Not anymore; and I know why. For the actual banana bread recipe, you need the ripest bananas you can find. But for the top of the bread, you need a slightly ripe banana. No mush factor for the top layer. You’re welcome, it took me a lot of trial and error to figure that one out!
Enjoy this recipe, and if you make it, be sure to take me on Instagram and use hashtag #kalejunkie so I can see!
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!