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Preheat oven to 350 and grease a 6-cup loaf pan, or line with parchment. Whisk all dry ingredients together in medium bowl. In a stand mixer or using a large bowl and a hand-held mixer, beat on high speed the butter and the sugars until lightened in color and fluffy. Add Tahini and mix well. Add the dry ingredients and beat until the mixture resembles sand, making sure to scrape down the sides. Slowly add in the beaten egg, a little at a time, and then add vanilla. When combined, carefully fold in banana and chocolate chips Scrape into prepared pan and bake about 60 minutes until a toothpick inserted in the center comes out clean. Let cool entirely before unmolding.
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High-protein bread flour — superior gluten development for artisan bread
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High-protein bread flour — superior gluten development for artisan bread
Boost protein in bread flour — chewier bread, homemade seitan
Premium bread machine — dual kneading blades, rectangular loaf
Temperature-controlled tempering for chocolate work
Domed stoneware baker traps steam for artisan crust at home