This Tahini Banana Bread is moist, sweet, nutty, cake-like and sprinkled with crunchy sesame seeds on top. The smooth nutty tahini complements the sweet bananas and spices. This banana bread lasts for DAYS!
Have you ever looked at that list that Google publishes each year, listing out the most Google-d recipes?! It’s sort of fascinating and it’s really no surprise that banana bread is usually on the list.
People love making banana bread. And it’s sort of a duh, of course they do kinda thing because how often have you bought bananas with really good intentions.
You probably wanted to slice them over a bowl of oatmeal, put them in smoothies, eat them with a dollop of almond butter, etc. but then you prob forget about them only to find them brown AF on your counter, wilting away.
What is Tahini
Tahini is a condiment that’s made from hulled sesame seeds. This condiment is used in the cuisine throughout the Middle East and Northern Africa. While you can make it homemade, I would definitely recommend buying it–it’s much easier! At this point, you should be able to find it pretty easily at your local supermarket.
How to Make Tahini Banana Bread
- Whisk together the flour, sesame seeds and salt.
- And then whisk together the melted butter, eggs, vanilla, tahini, banana and baking soda.
- Pour the wet ingredients into the dry ingredients.
- Mix together just until you no longer see any speckles of flour.
- Pour the batter into the prepared loaf pan.
- And then sprinkle the top with more sesame seeds.
- Bake it!
- The hardest part, let it cool for about 30 minutes before slicing it!
The tahini adds a nice nuttiness to it that’s really pleasant. The brown sugar and tahini results in major emoji heart eyes. It’s SO good. Also, I thought this was like the most original idea in the world but then a quick Google action and I saw that it’s not unique at all. Lol. 🙁
Tahini Banana Bread Recipe
Ingredients
Loaf:
- 1 1/2 cups all-purpose flour
- 2 tablespoons white sesame seeds
- 2 tablespoons black sesame seeds
- 3/4 teaspoon kosher salt
- 1/3 cup melted unsalted butter
- 1/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 3 tablespoons smooth tahini paste, if there's oil on the top, mix it thoroughly before adding it
- 3 ripe yet firm bananas (about 2 cups) , mashed
- 1 teaspoon baking soda
Topping:
- 2 teaspoons white sesame seeds
- 2 teaspoons black sesame seeds
Directions
- To Make the Loaf:
- Preheat the oven to 350 F. Grease a 8x4-inch and line with a sheet of parchment, leaving sides coming up the sides for easily removable. (A 9x5-inch loaf pan will work too but the loaf will be a bit stouter in shape!)
- In a medium bowl, mix the flour, white sesame seeds, black sesame seeds, and salt until combined.
- In a large bowl, whisk together the melted butter and sugars. Crack in the egg, pour in the vanilla and tahini and whisk until thoroughly combined.
- Add the mashed bananas and baking soda and give it another good stir.
- Add the flour mixture to the butter mixture, stirring just until the speckles of flour disappear. Be sure to scrape the bottom of the bowl to get any bits of flour that might be hiding.
- Pour the batter into the prepared loaf pan. Give the pan a couple of moderate smacks on the counter to even out the batter.
- Sprinkle the top with the sesame seeds. I added more to the center and then added only a few to the outside. I just liked the way it looked, no real reason!
- Transfer to the oven to bake for 45 to 50 minutes, or until the center has risen, the edges are golden brown, and a skewer inserted into the center comes out clean.
- Allow the bread to cool for 5 minutes in the pan, then invert the loaf and cool it on a rack, or live on the edge and eat it warm. The banana bread will stay delicious and moist for 3 to 5 days when wrapped tightly in plastic wrap.
Notes
If you make this tahini banana bread, let me know on Instagram!
Looking for more breakfast recipes? Here are some other favorites:
25 Comments
Do you think this would work with almond flour or a mix of it and coconut flour?
Hmmm I don’t actually. Sorry! These ratios are built around the all-purpose. Coconut flour and almond flour are night and day compared to all-purpose. 🙂
I made this without sesame seeds (I didn’t have any, and I wanted to make it asap). I decided to put some leftover toasted coconut on top to compensate, which led to coconut oil in the bread. It was DELICIOUS. I wanted a little more tahini flavor (which probably would have happened w/ sesame seeds in the bread), so I’m making it again today w/ 4T (1/4) of tahini. Thanks for a great recipe.
oh this is wonderful to hear! please report back! 🙂
I just made this delicious bread! I baked it in muffin tins and glazed them with a tahini butter cream. Tanks for the recipe!
yayyy!!!
I made this last night and was so excited to eat a slice for breakfast this morning. The tahini works really well with banana. I only had two bananas on hand, but it’s still really moist and good. Thanks for sharing – I’ll definitely make this again!
I’m a true banana and tahini lover, so this is right up my alley! Sounds sooo good!
I made tahini pound cake I loved it, so I’m sure this is fantastic!
Yum,
I had no idea there were such a bread as tahini bread.
I used to bake bread back in the days the ,old school, method
and I think this just gave me the inspiration to start again 🙂
http://potsofsmiles.blogspot.co.uk/
xxx
I love the sound of this – the seeds on top are a great tough too. I might give this a go with sunflowerseed butter for a nutty nut-free treat!
I’m just imagining how amazing this is and drooling! It sounds SO GOOD!
I’d love a big toasty slice! Soft and warm, with extra tahini drizzled on top.
Banana bread is one of my favourite things to make. I have a whole bunch of recipes and am always looking for more! This one is SO unique! Definitely saving it.
What a clever idea–I bet tahini and bananas taste wonderful together!! I made nutella banana bread before but I have recently fallen in love w/ tahini so need to try. There’s just something so comforting about a warm banana loaf baking in the oven. No wonder it is so popular! : )
This looks heavenly! I never have bananas left over because I could literally eat fifty a day they’re so good, but I’ll have to buy extra and let some go a bit speckly so I can give this a try!
I really want to start making my own bread but we don’t use it often enough. Does this bread freeze well?
Kari
http://www.sweetteasweetie.com
I loooooove tahini in baked goods! I’ve been meaning to try your Marbled Tahini Chocolate Cups and Molly Yeh’s Chocolate Tahini Cupcakes with Chocolate Frosting are my fave!