Tahini Banana Bread

Breakfast, Cakes

Tahini Banana Bread

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.

Tahini Banana Bread

Tahini Banana Bread

Tahini Banana Bread

Tahini Banana Bread

(For the record this doesn’t happen in my house a ton because Amelia eats bananas like every single day because I’m a weird hippie mother.)

If you’re victim to rotting banana ville, this is for you! Especially if you’re searching for a bit of a twist on the regular banana bread.

Tahini Banana Bread

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

Tahini Banana Bread

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Serving Size: 1 (8 1/2x 4 1/2-inch) loaf



  • 1 1/2 cups all-purpose flour
  • 2 tablespoons white sesame seeds
  • 2 tablespoons black sesame seeds
  • 3/4 teaspoon salt
  • 1/3 cup melted unsalted butter
  • 1/4 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 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, mashed
  • 1 teaspoon baking soda


  • 2 teaspoons white sesame seeds
  • 2 teaspoons black sesame seeds


  • To make the bread: Preheat the oven to 350 F. Butter and flour an 8 1/2 x 4 1/2 inch loaf pan. (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.
Did you make this recipe?Tag @acozykitchen on Instagram and hashtag it #acozykitchen
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Leave a Reply

  • Reply Ellie | Hungry by Nature March 16, 2016 at 11:34 am

    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!

  • Reply Kari March 16, 2016 at 11:35 am

    I really want to start making my own bread but we don’t use it often enough. Does this bread freeze well?

  • Reply Grace | eat, write + explore March 16, 2016 at 11:54 am

    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!

  • Reply Madeline March 16, 2016 at 12:12 pm

    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! : )

  • Reply Katrina March 16, 2016 at 1:17 pm

    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.

  • Reply annie March 16, 2016 at 5:11 pm

    I’d love a big toasty slice! Soft and warm, with extra tahini drizzled on top.

  • Reply Tori March 17, 2016 at 4:50 am

    I’m just imagining how amazing this is and drooling! It sounds SO GOOD!

  • Reply Ruth Smith March 17, 2016 at 6:24 am

    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!

  • Reply Nathalie March 18, 2016 at 6:58 pm


    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 🙂


  • Reply Chrissy March 19, 2016 at 6:36 pm

    I made tahini pound cake I loved it, so I’m sure this is fantastic!

  • Reply Tuulia March 29, 2016 at 9:42 am

    I’m a true banana and tahini lover, so this is right up my alley! Sounds sooo good!

  • Reply Whitney April 11, 2016 at 6:31 am

    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!

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  • Reply Lau June 30, 2016 at 4:22 pm

    I just made this delicious bread! I baked it in muffin tins and glazed them with a tahini butter cream. Tanks for the recipe!

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  • Reply Bridgit August 3, 2017 at 5:42 am

    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.

    • Reply Adrianna Adarme August 3, 2017 at 9:41 pm

      oh this is wonderful to hear! please report back! 🙂

  • Reply Noms to the Nom revival + A Cozy Kitchen’s Tahini Banana Bread — Review – C'est la svi January 20, 2018 at 8:15 am

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  • Reply Laura March 2, 2018 at 7:02 am

    Do you think this would work with almond flour or a mix of it and coconut flour?

    • Reply Adrianna Adarme March 2, 2018 at 5:14 pm

      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. 🙂