Tahini Banana Bread Recipe

5 from 13 votes

Tahini Banana Bread Recipe

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.

Prep Time15

Cook Time50

Cooling Time30

Total Time1 35

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings:

Author: Adrianna Adarme

Cost: $9

Ingredients

Loaf:

1 1/2 cups all-purpose flour (180g)
2 tablespoons white sesame seeds
2 tablespoons black sesame seeds
3/4 teaspoon kosher salt
3 ripe yet firm bananas (about 1 cup) mashed
1/3 cup melted unsalted butter (76g)
1/4 cup light brown sugar (50g)
1/4 cup granulated sugar (50g)
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
1 teaspoon baking soda

Topping:

2 teaspoons white sesame seeds
2 teaspoons black sesame seeds

Instructions

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 mashed banana, melted butter, sugars, egg, vanilla, tahini and baking soda.
Give it a thorough stir.
Add the flour mixture to the banana 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! If you want, you can also add a sprinkling of turbinado sugar and flakey sea salt--totally optional!
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

Equipment:

8x4-inch loaf pan | Silicon Spatula | Stainless Steel Bowls |

Nutrition