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Tahini Banana Bread Recipe
5 from 45 votes

Tahini Banana Bread Recipe

This Tahini Banana Bread blends ripe mashed bananas with tahini and a mix of white and black sesame seeds for a nutty, moist loaf. Combined with all-purpose flour, sugars, and vanilla, the batter yields a tender crumb with a subtle sesame flavor. A topping of additional sesame seeds adds a gentle crunch and visual appeal to the golden crust.

Prep Time
15 mins
Cook Time
50 mins
Cooling Time
30 mins
Total Time
1 hr 35 mins
Servings: 8
Calories: 176 kcal
Course: Dessert, Breakfast, Snacks
Cuisine: American

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 banana mashed, ripe yet firm, about 1 cup
  • 1/3 cup unsalted butter 76g, melted
  • 1/4 cup light brown sugar (50g)
  • 1/4 cup granulated sugar (50g)
  • 1 large egg at room temperature
  • 1 teaspoon vanilla extract pure
  • 3 tablespoons tahini if there's oil on the top, mix it thoroughly before adding it, smooth paste
  • 1 teaspoon baking soda
Topping:
  • 2 teaspoons white sesame seeds
  • 2 teaspoons black sesame seeds

Instructions

    Cup of Yum
  1. To Make the Loaf:
  2. 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!)
  3. In a medium bowl, mix the flour, white sesame seeds, black sesame seeds, and salt until combined.
  4. In a large bowl, whisk together the mashed banana, melted butter, sugars, egg, vanilla, tahini and baking soda.
  5. Give it a thorough stir.
  6. 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.
  7. Pour the batter into the prepared loaf pan. Give the pan a couple of moderate smacks on the counter to even out the batter.
  8. 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!
  9. 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.
  10. 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

  • Use ripe but firm bananas to achieve a balanced sweetness and moisture level.
  • Thoroughly mix the tahini before adding to ensure a smooth incorporation.
  • A greased and parchment-lined loaf pan helps with easy removal after baking.
  • Adjust sesame seed topping to preference for appearance and texture.
  • Either an 8x4-inch or 9x5-inch loaf pan can be used, noting shape differences in the baked bread.

Nutrition Information

Calories 176kcal (9%) Carbohydrates 32g (11%) Protein 4g (8%) Fat 3g (5%) Saturated Fat 1g (5%) Cholesterol 26mg (9%) Sodium 368mg (15%) Potassium 63mg (1%) Fiber 1g (4%) Sugar 13g (26%) Vitamin A 38IU (1%) Calcium 62mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 176

% Daily Value*

Calories 176kcal 9%
Carbohydrates 32g 11%
Protein 4g 8%
Fat 3g 5%
Saturated Fat 1g 5%
Cholesterol 26mg 9%
Sodium 368mg 15%
Potassium 63mg 1%
Fiber 1g 4%
Sugar 13g 26%
Vitamin A 38IU 1%
Calcium 62mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.