Made with a Middle Eastern twist, this Tahini Banana Bread is soft, sweet, and nutty. Baked until fluffy and moist, it’s topped with black and white sesame seeds for an easy breakfast, snack, or dessert that’s full of nutrients and guaranteed to satisfy your sweet tooth. Serve it on its own or smeared with butter, tahini, or your favorite nut spread!
Table of Contents
Why You’ll Love This Tahini Banana Bread
It’s no secret that we love to add a little Middle Eastern flair to all our favorite recipes! While we love classic banana bread, we think this tahini banana bread takes the traditional recipe to a whole new level that’s guaranteed to knock your socks off!
- Infused with tahini, it’s extra moist and just a little savory.
- It bakes in just under an hour.
- Topped with sesame seeds, it’s the perfect balance of soft and crunchy textures.
- Ultra moist and decadently rich, it’s filling and full of healthy fats.
What Is Tahini?
Particularly popular in the Middle East, tahini, also known as tahina, is a type of paste similar to sunflower seed butter or peanut butter made from sesame seeds. Full of healthy fats, high in fiber, and a good source of iron, it’s smooth, savory, and incredibly delicious.
Typically, you’ll find it in savory recipes like chickpea and cucumber tahini salad, hummus, and baba ganoush. However, it’s also incredible in sweet dishes such as salted tahini chocolate chip cookies and this tahini banana bread!
Ingredients You’ll Need
The items included in this tahini banana bread recipe are pretty similar to other banana breads you’ll find with just a few twists. Here’s what you need:
- Bananas – The riper your bananas, the better your tahini banana bread will taste!
- Butter – Unsalted butter is included in the batter to make this bread extra rich.
- Sugar – A combination of granulated sugar and light brown sugar is used to sweeten the bread while keeping it soft and moist.
- Eggs – These are crucial to providing structure to the bread, helping it hold its shape.
- Tahini – Creamy tahini adds the nutty flavor we love about this recipe and makes for the moistest banana bread you’ll ever taste!
- Flour – Regular all-purpose flour forms the base of the batter. If needed, you could swap out a 1:1 all-purpose gluten-free flour alternative.
- Sour Cream – This is our secret to creating an extra soft texture, adding a bit of tang that balances out the bold flavor of the tahini.
- Baking Essentials – Baking soda, kosher salt, and pure vanilla extract are included to help the tahini banana bread rise and enhance its taste.
- Sesame Seeds – These are mixed into the batter and sprinkled on top of the baked bread for a bit of crunch and a boost of healthy fats.
- Honey – Technically optional, we love to add a drizzle of honey on top to enhance the sweetness even more!
Can I Use Something Other than Tahini?
If preferred, you could swap out the tahini with any other creamy nut or seed butter you prefer such as sunflower seed butter, cashew butter, or almond butter. Just keep in mind that the taste and texture of your bread will change slightly.
How to Make Tahini Banana Bread
This tahini banana bread recipe looks gourmet, but it’s super easy to make!
- Prepare. Preheat your oven, and spread tahini evenly over the inside of a loaf pan.
- Whisk the Wet Ingredients. In a large bowl, mash the bananas until smooth. Then, add the eggs and melted butter, and stir to combine. In the same bowl, whisk in both sugars before adding the tahini, eggs, and vanilla extract. Mix just until smooth, and set the bowl aside.
- Mix the Dry Ingredients. In a separate bowl, combine the flour, baking soda, and salt until well combined.
- Combine the Wet and Dry Ingredients. Working in batches, gently fold the dry ingredients into the bowl of wet ingredients. Once smooth, fold in the sour cream and sesame seeds. Be careful not to overmix!
- Bake. Pour the batter into the loaf pan, and bake until a knife can be inserted into the center of the loaf and comes out clean.
Baking Tip: If the center of the tahini banana bread is still raw after 55 minutes, loosely cover the pan with aluminum foil. Then, continue to bake for 5 minutes or until it has set.
- Cool and Serve. Let the tahini banana bread cool in the pan for 15 minutes before removing it and transferring it to a wire rack. Then, add a drizzle of honey and extra sesame seeds, slice, and serve!
How to Store
We love to make a double batch of this tahini banana bread because it stores really well!
Room Temperature: Wrap it tightly or transfer it to an airtight container, and store it at room temperature for 3-5 days.
Freezer: We recommend slicing your bread and wrapping each piece with aluminum foil. Then, transfer them all to an airtight container, and keep them in the freezer for up to 3 months.
To Serve: When you’re ready to eat, let your tahini banana bread thaw in the fridge overnight. Then, enjoy it warm or cold! Personally, we think it tastes best toasted because it enhances the nutty flavor, but you really can’t go wrong.
More Banana Bread Recipes
Looking for more ways to use up those overripe bananas on your counter? Try out more of our favorite banana bread recipes below!
- Chocolate Hazelnut Banana Bread
- Sheet Pan Banana Bread
- Double Chocolate Banana Bread
- Chocolate Chip Banana Bread Skillet
Tahini Banana Bread Recipe
- 3 large overripe medium bananas mashed
- 6 Tablespoons unsalted butter melted
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- 2 large eggs room temperature
- 1/3 cup + 1 Tablespoon tahini stirred well
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 cup sour cream
- 2 teaspoons vanilla extract
- 2 Tablespoons sesame seeds
- Honey and sesame seeds for garnish
- Preheat the oven to 350º F. In a 9×5 inch loaf pan, add 1 Tablespoon tahini, and spread it out evenly with a pastry brush.
- 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.
- In a separate bowl, combine the flour, baking soda, and 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!
- 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.
- Store at room temperature for up to 3-5 days.
Nutrition information is automatically calculated, so should only be used as an approximation.