Growing up, I always loved banana bread. But my adult palate isn’t always satisfied by a standard slice. So when I was asked to compete against Delish and Good Housekeeping editors in a quick-bread challenge, I knew I wanted to create an elevated version of my childhood favorite. (BTW if you wind up loving this recipe, throw me a vote—I’m in it to win it!)
To create my next-level recipe, I turned to tahini, an ancient ground-sesame paste commonly used in hummus that also happens to be a trendy ingredient at the moment. It’s creamy, provides a boost of healthy fats, and increases the richness of the bread. I also added Country Crock® Plant Butter for a delicious butter flavor and texture without any dairy. And my final crowd-pleasing addition is one I would’ve killed to put in more things growing up: chocolate chips. (You can use a dairy-free version of these, too!) The result is a banana bread that’ll make you feel like a kid again, and like a sophisticated adult with every bite.
Want to try the other quick breads in this video? Get the Mini Almond Olive Oil Loaf recipe from our friends at Good Housekeeping and the recipe for the PB&J Banana Bread Muffins from our friends at Delish.
Country Crock Plant Butter with Olive Oil, melted
tahini
honey
granulated sugar
large eggs
pure vanilla extract
mashed ripe bananas (about 3); plus 1 whole banana sliced down the center (as an optional decoration)
all-purpose flour
baking soda
kosher salt
dairy-free bittersweet chocolate chips
sesame seeds, for sprinkling
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