Mash the bananas in a bowl.

Add butter, sugar, salt, maple syrup, and mix until fully combined.

Add vanilla, tahini, eggs, and mix until combined.

Fold in yogurt or sour cream.

Gently mix in flour + baking soda.

Separate half of the mixture in a separate bowl for chocolate swirl.

For chocolate swirl, melt chocolate chips, add tahini + cocoa powder and mix until smooth.

Add the reserved half of the batter mixture to the chocolate mixture and gently mix to incorporate everything.

Assembly: Add 3-4 ½ cup dollops of the white batter on the bottom, followed by 3-4 dollops of the chocolate on top. Continue to alternate with the two batters until you're all out.

With a chopstick or knife, gently swirl through the batter. Do not mix them fully together.

Sprinkle sesame seeds on top + granulated sugar across the entire surface for a crackly crunchy top.

Bake at 350°F for about 50-55 minutes. Check the center with a toothpick to make sure it comes out clean.