Tahini Banana Bread
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This tahini banana bread is rich, sweet, and nutty. It’s made with mashed ripe bananas and creamy tahini, then topped with black and white sesame seeds. This delicious spin on banana bread is easy to make and ready in just over an hour.
It’s no secret that I love banana bread. While a classic chocolate chip walnut loaf will always have a place in my kitchen, I also like to mix things up—and this tahini banana bread is one of my favorite twists. Stirring tahini into the batter gives the loaf a rich, nutty depth and keeps it incredibly moist.
The recipe itself is wonderfully straightforward. I make the banana bread as usual, then blend tahini into the wet ingredients and finish the loaf with a sprinkle of black and white sesame seeds on top. That little detail adds both texture and a subtle toasty flavor that pairs perfectly with the bananas.
I love eating this banana bread warm with a generous smear of homemade butter, but it’s just as good dressed up with Nutella, nut butter, or a drizzle of honey. It works as a cozy snack, a quick breakfast, or—on occasion—a slice served with vanilla ice cream for a special treat.
Store
How long does it keep on the counter? Stored in a bag at room temperature, this tahini banana bread will stay fresh for about 3 days.
Tahini Banana Bread Recipe
Ingredients
- 1 ¼ cups mashed bananas
- 2 large eggs
- 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 sea salt
- 2 tablespoons EACH: white sesame seeds and black sesame seeds (plus extra for topping)
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Butter a loaf pan (See notes.) Whisk in the mashed bananas, eggs, brown sugar, melted butter, and tahini.1 ¼ cups mashed bananas, 2 large eggs, ¾ cup brown sugar, ½ cup butter, ½ cup tahini
- In a medium-sized bowl, whisk the flour, baking soda, salt, and sesame seeds.1 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon sea salt, 2 tablespoons EACH: white sesame seeds and black 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.
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
I would like to use a glass bread pan. Anything different that I should do?
Great question! Glass pans bake faster than metal. To prevent burning, I’d recommend reducing the oven temperature by 25 degrees.
I just made these for the second time as muffins. Soooo good. Baked about 27 minutes at 325 F convection. Moist and amazing. Sprayed tins with avo oil and used coconut sugar.
I tried your recipe with the addition of chocolate chips and it’s delicious! Do you know how many Servings there are in the recipe as written? Thank you!
16 thin slices 🙂
Followed your recipe to a T – came out delicious!!! I tried another recipe for tahini banana bread not too long ago and it was an utter disappointment. Now I know who to go to for foolproof banana bread recipes. I also appreciate how you get straight to the point with your recipes. I didn’t have to read a whole essay about someone’s journey to banana bread making. Sometimes we just don’t have time for that.