* Exported from MasterCook *
Bread, Chocolate-Tahini Banana
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Chocolate/Cocoa Fruit
Grains Hand Made
Posted Side Dish
Snacks Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cooking spray
1 1/2 cups mashed ripe banana -- about 3 bananas
1/3 cup plain nonfat yogurt -- not Greek-style
1/3 cup tahini -- (sesame seed paste), well stirred
3 tablespoons unsalted butter -- melted
1 teaspoon vanilla extract
2 large eggs
1/2 cup sugar
1/2 cup packed light brown sugar
6 ounces white whole-wheat flour -- (about 1 1/2 cups)
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
2 ounces bittersweet baking chocolate -- finely chopped
1 teaspoon white sesame seeds
1 teaspoon black sesame seeds
For those with nut allergies, tahini is a great, though slightly more
complex, sub.
Preheat oven to 350F. Coat a 9 x 5" loaf pan with cooking spray.
Combine banana and next 5 ingredients (through eggs) in a large bowl;
beat with an electric mixer at medium speed until combined. Add
sugars; beat until combined.
Weigh or lightly spoon flour into dry measuring cups; level with a
knife. Combine flour, baking soda, and salt in a bowl, stirring with
a whisk. Add flour mixture to banana mixture; beat just until
combined. Fold in chocolate. Pour batter into prepared pan; sprinkle
with sesame seeds.
Bake at 350F for 55 minutes or until a wooden pick inserted in the
center comes out clean. Cool in pan 10 minutes on a wire rack. Remove
bread from pan; cool completely.
Source:
"Cooking Light"
S(Internet Address):
"<http://www.cookinglight.com/recipes/chocolate-tahini-banana-bread>"
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Per Serving (excluding unknown items): 188 Calories; 8g Fat (35.6%
calories from fat); 4g Protein; 28g Carbohydrate; 3g Dietary Fiber;
32mg Cholesterol; 140mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean
Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates.
NOTES : 2017 - 0918