Tahini Banana Bread Recipe
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
16 slices
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Calories
211 kcal
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Course
Dessert
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Cuisine
North American
Tahini Banana Bread Recipe
Description
The Tahini Banana Bread Recipe uses ripe bananas mashed and combined with eggs, brown sugar, melted butter, and tahini to create a rich and moist batter. Dry ingredients including flour, baking soda, salt, and both white and black sesame seeds are gently folded in to preserve the batter's lightness.
Once baked, the loaf reveals a golden crust sprinkled with sesame seeds for texture contrast. Inside, the bread has a soft but slightly dense crumb that incorporates the nutty flavor of tahini, complemented by the toasted notes from the sesame seeds.
This bread can be sliced for breakfast, snacks, or a light dessert. The tahini and sesame elevate the banana bread beyond the typical sweet flavors, offering a more complex and slightly savory character.
You can bake this loaf in a 9x5 or 8x4 inch pan. To avoid overbaking, check doneness after 45 minutes and tent with foil if the top browns too quickly. Let it cool fully before slicing to maintain structure and ready it for serving.
Ingredients
- 3 medium banana 1 ¼ cups
- 2 large egg
- ¾ cup brown sugar
- ½ cup butter melted
- ½ cup tahini at room temperature
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt sea salt
- 2 tablespoons white sesame seed plus extra for topping, each
- 2 tablespoons black sesame seed plus extra for topping, each
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Butter a loaf pan (See notes.) Mash the bananas in a large bowl then whisk in the eggs, brown sugar, melted butter, and tahini.
- In a medium-sized bowl, whisk the flour, baking soda, salt, and sesame seeds.
- Add the dry ingredients to the wet ingredients and mix gently just until combined - do not overmix!
- Pour the batter into the loaf pan and sprinkle sesame seeds on top.
- Bake the banana bread for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Check it after 45 minutes and if the top is browning too quickly, tent it with foil. Let the banana bread cool for 10 minutes then remove it from the pan and let it cool completely on a wire rack before slicing it.
Notes
- This recipe works with either 9x5 or 8x4 inch loaf pans; adjust baking time as needed.
- To prevent top over-browning, tent the loaf with foil if it browns too quickly during baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16slices
Amount Per Serving
Calories 211 kcal
% Daily Value*
| Serving | 1 slice | |
| Calories | 211kcal | 11% |
| Carbohydrates | 26g | 9% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 39mg | 13% |
| Sodium | 202mg | 8% |
| Potassium | 155mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 230IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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