This tahini banana bread is moist, fluffy, and filled with tahini which gives this banana bread a delicious nutty flavor. Our banana bread comes together in a snap and tastes absolutely incredible.
If you liked this recipe, you should try our other banana bread recipes, like our chocolate chip banana bread, double chocolate banana bread, and our almond flour banana bread.
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Why this recipe works
- Extremely easy to make.
- An extra moist banana bread that stays moist for 3 days!
- Made with simple ingredients.
- Filled with tahini which adds a delicious nutty flavor and is super good for you!
- Perfect to make when you need a quick breakfast.
- Made in under an hour from start to finish.
- Don’t require an electric hand mixer, all you will need is a whisk.
What is tahini?
Tahini is a middle eastern condiment made with one ingredient which is sesame seeds. The sesame seeds are roasted and blended into a smooth paste, just like peanut butter or almond butter!
Tahini is used in many recipes, as a sauce, in baking, in hummus, in baba ganoush, etc.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Ripe bananas- Use only ripe bananas for this recipe! ripe bananas are more sweet, moist, and easy to mash into a pudding consistency.
If you don’t have ripe bananas, bake regular bananas in a 200c (400f) preheated oven for 10 minutes, this will soften the bananas and make them into a ripe banana texture.
Flour– we used all-purpose flour for this recipe, self-rising flour, and cake flour will work great as well.
Baking soda – to allow the banana bread to rise.
Tahini- Tahini is sesame seed paste. You can find it in any supermarket or make it at home by first roasting the sesame seeds, and then blending them until you get a smooth paste.
Sugar- we used granulated sugar for this recipe. You can use caster sugar as well.
Brown sugar- adds a nice texture and a rich flavor to the banana bread.
Eggs- you will need 2 large eggs for this recipe. Make sure that your eggs are at room temperature.
Vanilla extract- adds extra flavor.
Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.
Instructions
Step 1: Preheat an oven to 180c (350f) and prep a loaf pan with parchment paper.
Into a big mixing bowl, add the ripe bananas and mash them into a pudding-like consistency with a fork or a potato masher.
Step 2: Add the eggs tahini, vanilla extract, brown sugar, and sugar, and mix with a whisk until the mixture is well combined.
Step 3: Then, add the flour and baking soda and mix until just combined.
Pour the batter into a parchment paper-lined loaf pan and top the batter with a whole banana cut in half longwise. (as seen in the video)
Step 4: Bake in a 180c (350f) preheated oven for 50-60 minutes or until a toothpick inserted into the banana bread comes out clean.
Let the tahini banana bread cool for at least 20 minutes before serving.
Expert tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and yogurt. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist banana bread and not dense and dry banana bread.
- Mesure you flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Use only ripe bananas for this recipe! ripe bananas are more sweet, moist, and easy to mash into a pudding consistency. If you don’t have ripe bananas, bake regular bananas in a 200c (400f) preheated oven for 10 minutes, this will soften the bananas and make them into a ripe banana texture.
- Add some of your favorite add-ins! Make this recipe your own and add your favorite muffins add-ins: chocolate chips, chopped walnuts, chopped pecans, chocolate chunks, banana slices, chopped fruit, and more! Be creative!
- Be patient! I know it’s extremely tempting to eat this banana bread as it is pulled out of the oven, but let the loaf cool for at least 20 minutes so it will be more firm and won’t crumble up. This banana bread is extra moist and melt in your mouth delicious, so it will be worth it to wait these 20 minutes.
Faq's
We use all-purpose flour for this banana bread, self-rising flour, and cake flour will work great as well.
This banana bread will last for up to 4 days stored in an airtight container at room temperature.
If you want to make this banana bread, but you don’t have ripe bananas on hand, don’t worry! Bake regular bananas in a 200c (400f) preheated oven for 10-15 minutes, this will soften the bananas and make them into a ripe banana texture.
OR bake the bananas unpeeled a 150c (300f) for about 10 minutes.
Storing
It’s okay to store this banana bread at room temperature. Make sure that you store the banana bread in an airtight container so it won’t dry out.
Freezing
This banana bread is very easy to freeze. After baking, let the loaf cool to room temperature, transfer it into a freezer-friendly Ziploc bag, or wrap it tightly with a plastic wrap.
Freeze up to 3 months. Freeze this as a loaf or as slices.
To thaw: place the cake in the refrigerator overnight or place it a room temperature for a few hours.
Substitutions
There are a few substitutions that may be helpful for your diet:
- Gluten-free - if you want to make this recipe gluten-free, simply replace the flour with gluten-free flour.
- Dairy-free - you can make this cake dairy-free by replacing the butter with vegan butter.
Variations
Add-ins- make this recipe your own and add your favorite add-ins: chocolate chips, chopped walnuts, chopped pecans, mini chocolate chips, chocolate chunks, banana slices, chopped fruit, etc.
Toppings- this banana bread can be topped with crumble topping (or streusel topping), cinnamon sugar mixture, nuts, etc.
Serving tips
We like to serve the banana bread as is with our morning coffee or tea on the side. There are many ways to upgrade your banana bread:
- Toppings- this banana bread can be topped with crumble topping (or streusel topping), cream cheese frosting, cinnamon buttercream frosting, or maple cream cheese frosting. Use your favorite toppings that you like to make the most!
- Spread- spread a slice of this banana bread with peanut butter, almond butter, pecan butter, or even pumpkin butter!
- Add-ins- make this recipe your own and add your favorite add-ins: chocolate chips, chopped walnuts, chopped pecans, chocolate chunks, banana slices, chopped fruit, etc.
More breakfast recipes:
Chocolate chip banana bread- This chocolate chip banana bread is extra moist banana bread that is made with brown butter, greek yogurt, and plenty of mashed bananas making this banana bread super moist, flavorful, and fluffy.
Biscoff banana bread- This biscoff banana bread is extra moist and flavorful banana bread that is filled with biscoff spread, biscoff cookies, and plenty of mashed bananas that make this banana bread super soft.
Healthy almond flour banana bread- This almond flour banana bread is moist, fluffy, gluten-free, dairy-free, grain-free, paleo made in one bowl, and stays fresh for 3 days!
Double chocolate banana bread- This double chocolate banana bread is filled and topped with chocolate chips, extra moist, and melt in your mouth delicious.
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📖 Recipe
Tahini Banana Bread
Ingredients
- 1 ½ Cups Mashed bananas
- ½ Cups Granulated sugar
- ½ Cups Brown sugar
- 1 teaspoon Vanilla extract
- 2 Eggs
- ½ Cups Tahini
- ½ teaspoon Kosher salt
- 1 ⅓ Cups Flour
- 1 teaspoon Baking soda
Instructions
- Preheat an oven to 180c (350f) and prep a loaf pan with parchment paper.
- Into a big mixing bowl, add the ripe bananas and mash them into a pudding-like consistency with a fork or a potato masher.
- Add the eggs tahini, vanilla extract, brown sugar, sugar, and mix with a whisk until the mixture is well combined.
- Then, add the flour and baking soda and mix until just combined.
- Pour the batter into a parchment paper-lined loaf pan and top the batter with a whole banana cut in half longwise. (as seen in the video)
- Bake in a 180c (350f) preheated oven for 50-60 minutes or until a toothpick inserted into the banana bread comes out clean.
- Let the tahini banana bread cool for at least 20 minutes before serving.
TW
Can’t help but fiddle with a recipe, for one because I convert everything to gluten-free for my wife, and for two, just because. Used an even mix of almond flour, oat flour, and a GF mix, a little over 1-1/2 cups total. Added a little yogurt for some more moisture and to cut the sweetness; almond extract instead of vanilla to tie it to the almond flour, and it seemed like a good friend to the tahini too; and some black sesame seeds to marry up to the tahini, and finally some roasted chopped cashews, because they just seem to go w bananas for me. Love using tahini in baking and appreciate the base recipe. The above riff on it is a definite keeper.
Ruth
This banana bread is so damn good!
Julia
Amazing recipe! Came together so quickly and it is truly delicious!!
Lucy
I tried this recipe and my family loved it! It was super moist! Thank you for this recipe!