Tahini Banana Bread Recipe

5 from 1 vote

Made with a Middle Eastern twist, this Tahini Banana Bread is soft, sweet, nutty, and unbelievably moist!

Prep Time10

Cook Time55

Total Time1 5

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: banana bread, banana bread recipe, breakfast, dessert, snack, tahini, tahini banana bread

Servings: servings

Preheat the oven to 350 degrees Fahrenheit. In a 9x5 inch loaf pan, add 1 Tablespoon tahini, and spread it out evenly with a pastry brush.
1/3 cup + 1 Tablespoon tahini
In a large bowl, mash the bananas until smooth. Then, add the melted butter, stirring to combine. Add the granulated sugar and brown sugar, whisking until smooth. Whisk in the tahini, eggs, and vanilla extract until well combined.
3 large overripe medium bananas, 6 Tablespoons unsalted butter, 1/2 cup granulated sugar, 1/2 cup light brown sugar, 2 large eggs, 2 teaspoons vanilla extract
In a separate bowl, combine the flour, baking soda, and salt.
1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt
Working in batches, gently fold the dry ingredients into the bowl of wet ingredients. Fold in the sour cream and sesame seeds until smooth. Be careful not to overmix!
1/4 cup sour cream, 2 Tablespoons sesame seeds
Pour the batter into the prepared loaf pan, and bake 50-55 minutes or until a knife can be inserted into the center and comes out clean. If the center is still raw, loosely cover the pan with aluminum foil, and continue to bake for an additional 5 minutes.
Cool for 15 minutes in the pan before transferring the tahini banana bread to a wire rack to cool completely.
Drizzle honey on top followed by a sprinkle of sesame seeds, slice, and serve.
Honey and sesame seeds for garnish
Store at room temperature for up to 3-5 days.