Brownies With Tahini And Bananas

So you’re craving something seriously delicious but too lazy to spend an entire afternoon wrestling with your oven and a mountain of dishes, huh? SAME. My brain also operates on a “minimal effort, maximum deliciousness” principle. And that’s precisely why we’re diving headfirst into these mind-blowingly good brownies featuring the unexpected stars of the show: tahini and bananas. Get ready for a fudgy, slightly nutty, and surprisingly moist brownie that’ll have you questioning all your life choices (in the best way possible).

Why This Recipe is Awesome

Okay, let’s be real. Brownies are a classic for a reason. But adding tahini? Genius. It lends this incredible depth and a subtle, sophisticated nuttiness that plain old chocolate sometimes needs. And bananas? They’re not just for potassium, folks. They add moisture, a hint of sweetness, and a tender crumb that makes these brownies practically melt in your mouth. Plus, it’s pretty much idiot-proof. If I can make these without setting off the smoke alarm, **you definitely can**. Seriously, it’s that easy.

Ingredients You’ll Need

• 1 ripe banana, mashed to a pulp. The riper, the better. Think brown spots are a sign of beauty, not decay.
• 1/2 cup (1 stick) unsalted butter, melted. Because butter makes everything better. No, really.
• 1/2 cup tahini (sesame paste). Smooth and creamy is the vibe here.
• 3/4 cup granulated sugar. The classic sweetener.
• 1/4 cup packed light brown sugar. For that extra caramel-y goodness.
• 2 large eggs. Room temperature is ideal, but if you’re feeling wild, cold is fine.
• 1 teaspoon vanilla extract. Don’t skimp on this! It’s like the fairy dust of baking.
• 1/2 cup all-purpose flour. Just your standard stuff.
• 1/3 cup unsweetened cocoa powder. Go for good quality if you can. Your taste buds will thank you.
• 1/4 teaspoon baking powder. Just a little lift, no need for a full science experiment.
• 1/4 teaspoon salt. Balances out the sweetness.
• Optional: 1/2 cup chocolate chips (semi-sweet or dark). Because, why not add more chocolate? This is a judgment-free zone.

Step-by-Step Instructions

1. First things first, preheat your oven to 350°F (175°C). And for the love of all that is baked, **grease and line an 8×8 inch baking pan with parchment paper**. This is your ticket to easy brownie removal. Nobody likes wrestling with baked goods.
2. In a medium bowl, mash that ripe banana until it’s as smooth as a baby’s… well, you get the idea. Then, whisk in the melted butter and tahini. Stir until it’s a lovely, homogenous paste.
3. Now, add both sugars, eggs, and vanilla extract to the banana-tahini mixture. Whisk it all together until it’s well combined and looks a little glossy. Don’t overmix, we’re not making meringue here.
4. In a separate, smaller bowl, whisk together the flour, cocoa powder, baking powder, and salt. This just ensures everything is evenly distributed, so you don’t end up with a pocket of unsweetened cocoa. Nobody wants that.
5. Gradually add the dry ingredients to the wet ingredients. Fold them in gently until just combined. We’re talking minimal strokes here. **Overmixing is the enemy of fudgy brownies.** Stir in those chocolate chips if you’re feeling extra.
6. Pour the batter into your prepared pan and spread it evenly. It might look a little thick, that’s okay! That’s the magic happening.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, not wet batter. **Be careful not to overbake!** That’s the fastest way to dry, sad brownies.
8. Let them cool completely in the pan before cutting. I know, it’s torture. But trust me, warm brownies are delicious, but cooled brownies have superior texture. Patience, young grasshopper.

Common Mistakes to Avoid

• Skipping the parchment paper: Seriously, don’t do it. It’s the difference between a perfectly lifted brownie and a tear-soaked mess stuck to the pan.
• Using an unripe banana: Those green-tipped bananas are not your friends here. They won’t mash well and won’t impart enough sweetness or moisture. Go for the speckled ones!
• Overmixing the batter: I know, I know, you want it all combined. But too much mixing develops the gluten, leading to tougher brownies. Gentle folding is key.
• Overbaking: This is probably the #1 brownie sin. Watch them like a hawk. Err on the side of underbaking; they’ll continue to cook as they cool.

Alternatives & Substitutions

Feeling adventurous? Or maybe you’re out of something? No problem!

• No Bananas? You can probably substitute with 1/4 cup of unsweetened applesauce. The texture will be a *little* different, but still good!
• Different Nut Butter? While tahini is the star here, a good quality almond butter or even peanut butter (if you’re not a tahini purist) can work. Just know the flavor profile will change!
• Dairy-Free? Use a dairy-free butter alternative. And make sure your chocolate chips are dairy-free if you’re adding them. Easy peasy.

FAQ (Frequently Asked Questions)

Can I make these vegan?
Sure! Swap the eggs for flax eggs (1 tbsp ground flaxseed + 3 tbsp water, let sit for 5 mins) and use a dairy-free butter. Boom, vegan brownies!

Why are my brownies too cakey?
Likely overmixing, or you added too much flour. Or possibly overbaking. Aim for that moist crumb on the toothpick test!

Is tahini supposed to taste like that?
Yes! It has a unique, slightly bitter, nutty flavor. It mellows out when baked and adds a fantastic depth that complements the chocolate beautifully.

Can I add nuts?
Absolutely! Walnuts or pecans are classic brownie additions. Toss them in with the chocolate chips in step 5.

Do I really need to let them cool completely?
IMO, yes. It makes them easier to cut and improves the fudgy texture. But if you’re in a dire emergency, a still-warm brownie is better than no brownie.

How long do these last?
They’re best within 2-3 days, stored in an airtight container at room temperature. But let’s be honest, they probably won’t last that long.

Final Thoughts

And there you have it! Ridiculously easy, incredibly delicious tahini and banana brownies. They’re the perfect balance of rich chocolate, nutty tahini, and that subtle banana sweetness. Bake them for a friend, bake them for your partner, or just bake them for your wonderfully deserving self. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! Happy baking!