For the Banana Bread
- 13/4 cups all-purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 11/4 cups mashed bananas
- 3/4 cup brown sugar
- 1/3 cup tahini
- 3 tablespoons unsalted butter, melted
- 2 eggs, at room temperature
- 1/4 cup Greek yogurt
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips, optional
For the Tahini Filling
- 1/2 cup tahini
- 2 ounces cream cheese, at room temperature
- 1 egg, at room temperature
- 2 tablespoons granulated sugar
- 2 tablespoons all-purpose flour
Preheat oven to 350 F. Line a 9X5 loaf pan with parchment paper, leaving about an inch overhang. Whisk together the flour, cocoa powder, baking soda and powder and salt. Set aside.
Stir well to combine the brown sugar, tahini and melted butter. Add in eggs and mix until glossy. Add in yogurt, mashed bananas and vanilla extract. Mix until smooth and well combined. Add the dry ingredients to the wet 1/2 at a time. Mix until JUST combined (don't over mix). Fold in chocolate chunks if using.
To make the tahini filling, combine all ingredients in a bowl and stir until smooth and well combined.
Roughly divide the banana bread batter and tahini filling into thirds (just eye it). Evenly layer 1/3 banana bread batter followed by generous dollops (1/3) of tahini filling. Swirl the tahini filling into the banana bread batter. Repeat again for the second layer. For the top layer, use the remaining banana bread and tahini filling batter to form a checker board pattern on the top. Swirl together to make one even layer. Tip: Puncture and swirl in small sections to get a deeper swirl layer when slicing.
Bake at 350ºF for 55-65 minutes or until a toothpick inserted into center comes out mostly clean. If the top is baking fast than the bread, use a foil tent around minute 50. Cool in pan on cooling rack for 30 minutes. Remove and let cool additional time or just slice and eat!