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 it's ready in just over an hour!
Ingredients
3 mediumbananas, (1 ¼ cups)
2large eggs
¾cup brown sugar
½cupbutter, melted
½cup tahini, at room temperature
1 ½cupsall-purpose flour
1teaspoon baking soda
½teaspoon sea salt
2tablespoonsEACH: 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.) Mash the bananas in a large bowl then whisk in the eggs, brown sugar, melted butter, and tahini.
3 medium 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.
Notes
Most of our banana bread recipes call for a 9x5 inch loaf pan, but this one can be made in a 9x5 (like in the pictures) or in an 8x4.