Chocolate Tahini Swirl Banana Bread with Sour Cream Swirl

This chocolate tahini banana bread made with sour cream is topped with sesame seeds and has a tender, moist crumb. The chocolate swirl creates a beautiful marbled pattern when you slice it, and the whole loaf comes together with just 15 minutes of hands-on prep time.

I had so much fun making a marble loaf cake and wanted the same effect in banana bread. This recipe is adapted from my cinnamon crunch banana bread, with half of the batter flavored with tahini for a subtle sesame note that pairs perfectly with chocolate.

Tell me about this recipe!

• This banana bread uses the creaming method: butter and sugar are whipped until light and airy, then dry ingredients and sour cream are added in three additions for even mixing.
• Sour cream adds extra moisture and a tender crumb; full-fat yogurt can be used as a substitute.
• Tahini is a sesame paste that lends a rich, nutty flavor. It’s commonly used in savory dishes but works wonderfully in sweet bakes and complements chocolate beautifully.
• The top of the loaf is sprinkled with white and black sesame seeds before baking for a pretty, crunchy finish—alternatively, you can top the cooled loaf with ganache.

Ingredients Needed

The printable recipe card with exact measurements and full instructions is at the bottom of this page.

• Bananas: Use ripe bananas with dark spots for the best flavor and sweetness.
• Sour cream: Adds moisture and tenderness. Full-fat yogurt works as a substitute.
• Butter: I recommend European-style butter (higher fat) for a richer texture, though regular butter is fine.
• Cocoa powder: Mixed into half the batter to create the chocolate swirl and marbling effect.
• Tahini: A sesame paste with a toasty, nutty flavor—easy to find in most supermarkets.

How to make this recipe

Step 1: Preheat the oven to 350°F (175°C). Grease and line an 8.5 x 4.5 inch loaf pan.

Step 2: Mash the bananas with a fork or potato masher and set them aside.

Step 3: In a medium bowl, whisk together all-purpose flour, baking soda and salt.

Step 4: In a stand mixer fitted with the paddle attachment, beat the butter until creamy. Add the granulated and brown sugars and beat on medium speed until pale and fluffy (about 2–3 minutes).

Step 5: Add vanilla, tahini and the egg to the butter mixture and beat until combined. Reduce the mixer speed to low and add the mashed bananas—some small lumps are fine.

Step 6: Add the dry ingredients in three additions, alternating with the sour cream. Start and finish with the dry ingredients to keep the batter smooth.

Step 7: Spoon about half of the batter into a separate bowl. Add the cocoa powder to the remaining batter and fold gently until evenly combined.

Step 8: Using an ice cream scooper or large spoon, layer the plain and chocolate batters in the prepared loaf pan in a checkerboard pattern; repeat to create two layers. Run a butter knife through the batter in figure-8 motions to swirl—reach the bottom of the pan to swirl the layers together, but don’t overmix or the pattern will become muddy.

Step 9: Tap the pan on the counter to release air bubbles, sprinkle with white and black sesame seeds if using, then bake at 350°F (175°C) for 55–65 minutes. A toothpick inserted in the center should come out with a few moist crumbs. If the top browns too quickly, tent loosely with foil.

Recipe Tips

• Weigh ingredients using a kitchen scale for consistent results—my recipes are developed and tested by weight.
• Bring ingredients (butter, egg, sour cream) to room temperature before mixing for smoother batter.
• Use a light-colored metal loaf pan; dark pans can cause the sides to over-brown.
• Allow the loaf to cool completely before slicing so it sets and slices cleanly.

Frequently Asked Questions

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Have you made this recipe? Tag me on Instagram @alpineella and leave a review below if you enjoyed it. I’d love to see your loaves!

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