This Tahini Banana Bread recipe takes a classic American recipe and gives it a Middle Eastern twist for more depth, flavor and character. This recipe is incredibly easy to make and comes together with a few pantry staples, ripe bananas and tahini.
For more Middle Eastern-inspired desserts, try my Tahini Brownies or my Orange Blossom Sugar Cookies.
Tahini Banana Bread: Recipe at a Glance
Prep Time
20 mins
Cook Time
55 mins
Total Time
1 hr 15 mins
Servings
12 Slices
Calories*
271 kcal
Difficulty
Easy
Main Ingredients
All-purpose flour, ripe bananas, tahini, spices, olive oil, eggs, and white/brown sugar.
Technique
Mixing dry/wet ingredients and baking a sweet loaf.
*Calories are estimated
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Table of Contents
Why This Recipe Works
- Easy and approachable: Just combine pantry staples, mash ripe sweet bananas, and bake. No stand mixer or food processor required.
- Flavor fusion: Tahini gives traditional banana bread a nutty and savory flavor. The recipe speaks to my own Middle Eastern roots. You can even add chocolate chips or chopped nuts to it. Make sure to also try my Tahini Brownies.
Ingredients
Nothing overly fancy here. You will need the basics for banana bread, along with some key spices and, of course, tahini. Here is what you will need:
- Sugar: My recipe calls for both white and light brown sugar. The brown sugar adds moisture and depth, but if you don’t have it, you can just use white sugar instead.
- Tahini: This Middle Eastern paste made from sesame seeds is a pantry staple for me. You can get it at your local supermarket or online. It has a nutty flavor profile, which works well with bananas. Make sure to stir your tahini well before using it, as it can separate if it sits too long between uses. Change up the recipe completely and use peanut butter, almond butter or any nut butter for a different flavor profile. Tahini can be used in many savory applications too: Mutabal (Roasted Eggplant Dip), Musabaha (Warm Chickpeas in Tahini Sauce), Kale Chickpea Salad, and Tahini Salad.
- Spices: This recipe calls for cinnamon, cardamom and nutmeg. These spices add warmth to the banana bread and complement the tahini quite well.
- Oil: My recipe calls for a light olive oil, but you can use vegetable oil (neutral oil like avocado oil is a good option).
- Overripe bananas: The heart of the bread; the riper the better.
- Sesame seeds: For decoration and a hint of crunch. You can use white sesame seeds or black sesame seeds. Or a mix of both!
Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
How to Make this Tahini Banana Bread Recipe
Step 1. Preheat the Oven and Mix Dry Ingredients. Preheat your oven to 350°F (175°C) and line a 9×5‑inch loaf pan with parchment paper. In a large bowl, whisk together all the dry ingredients: all purpose flour, sugars, baking powder, baking soda, spices, and salt. Set aside.
Step 2. Prepare the Eggs. In a separate bowl, crack the eggs and whisk until frothy with light bubbles.
Step 3. Mix Wet Ingredients. Add the olive oil, tahini, and vanilla to the beaten eggs. Whisk until smooth and combined.
Step 4. Mash the Bananas. Use a fork to mash the ripe bananas until they’re wet and pulpy, with just a few small lumps left.
Step 5. Make the Banana Bread Mixture. Add the egg–tahini mixture and mashed banana to the dry ingredients. Fold gently with a spatula about 10–15 strokes, just until incorporated.
Step 6. Pour and Dress. Pour the batter into your prepared pan and sprinkle sesame seeds on top for a lovely finish.
Step 7. Bake. Bake on the center rack for 55–60 minutes. The bread is done when the top springs back gently when poked. If it starts browning too fast, loosely tent with foil. Let cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely before slicing.
Expert Tips
- Ripe bananas are key: The sweeter and more speckled they are, the more flavor and moisture your bread will have.
- Don’t overmix: Folding until just combined keeps the bread tender and light.
- Tahini quality matters: Use a smooth, well‑stirred tahini for the best texture. Bitter tahini can overpower the loaf.
- Spice balance: Cardamom and cinnamon play off the tahini beautifully. Adjust to taste, but don’t skip them!
- Keep an eye while baking: Ovens vary, so check at the 50‑minute mark if yours runs hot.
- Additions: feel free to incorporate a cup of chocolate chips, dark chocolate chunks or chopped nuts. Pecans or walnuts would work great. You can also use pistachios, but I think my Pistachio Lemon Bars are a better way to enjoy pistachios!
Tahini Banana Bread Recipe FAQs
Yes! Bake the bread, let it cool completely, then wrap it tightly and keep at room temperature for up to 2 days.
Keep slices in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Absolutely! Wrap the cooled loaf (or individual slices) in plastic wrap and place in a freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge or at room temp before serving.
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Tahini Banana Bread (with Spices and Sesame Topping)
Ingredients
- 2 cups All purpose flour – 248 grams
- ¾ cup White sugar – 150 grams
- ¼ cup Light brown sugar – 53 grams
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Cinnamon
- ½ teaspoon Cardamom
- ½ teaspoon Nutmeg
- ¾ teaspoon Kosher salt
- 2 Large eggs
- ⅓ cup Light olive oil – 67 grams
- ⅓ cup Tahini – 75 grams
- 1½ teaspoon Vanilla extract
- 3 Ripe bananas – about 300 grams
- Sesame seeds for decoration
Instructions
- Preheat the Oven. Preheat your oven to 350°F (175°C) and line a 9×5‑inch loaf pan with parchment paper.
- Mix Dry Ingredients. In a large bowl, whisk together all the dry ingredients: 2 cups All purpose flour, ¾ cup White sugar, ¼ cup Light brown sugar, 1 teaspoon Baking powder, ½ teaspoon Baking soda, ½ teaspoon Cinnamon, ½ teaspoon Cardamom, ½ teaspoon Nutmeg, and ¾ teaspoon Kosher salt. Set aside.
- Prepare the Eggs. In a separate bowl, crack 2 Large eggs and whisk until frothy with light bubbles.
- Mix Wet Ingredients. Add ⅓ cup Light olive oil, ⅓ cup Tahini, and 1½ teaspoon Vanilla extract to the beaten eggs. Whisk until smooth and combined.3 Ripe bananas
- Mash the Bananas. Use a fork to mash 3 Ripe bananas until they’re wet and pulpy, with just a few small lumps left.
- Make the Banana Bread Mixture. Add the egg–tahini mixture and mashed banana to the dry ingredients. Fold gently with a spatula about 10–15 strokes, just until incorporated.
- Pour and Dress. Pour the batter into your prepared pan and sprinkle Sesame seeds for decoration.
- Bake. Bake on the center rack for 55–60 minutes. The bread is done when the top springs back gently when poked. If it starts browning too fast, loosely tent with foil. Let cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely before slicing.
Notes
- Sugar: My recipe calls for both white and light brown sugar. The brown sugar adds moisture and depth, but if you don’t have it, you can just use white sugar instead.
- Tahini: This Middle Eastern paste made from sesame seeds is a pantry staple for me. You can get it at your local supermarket or online. It has a nutty flavor profile, which works well with bananas. Make sure to stir your tahini well before using it, as it can separate if it sits too long between uses.
- Spices: This recipe calls for cinnamon, cardamom and nutmeg. These spices add warmth to the banana bread and complement the tahini quite well.
- Oil: My recipe calls for a light olive oil, but you can use vegetable oil (neutral oil like avocado oil is a good option).
- Overripe bananas: The heart of the bread; the riper the better.
- Sesame seeds: For decoration and a hint of crunch. You can use white sesame seeds or black sesame seeds. Or a mix of both!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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