Tahini Banana Bread (with Spices and Sesame Topping)

Sliced tahini banana bread on parchment paper.

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Tahini Banana Bread (with Spices and Sesame Topping)

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.

Prep Time20

Cook Time55

Total Time1 15

Course: Breakfast, Dessert, Snack

Cuisine: Mediterranean, Middle Eastern

Diet: Vegetarian

Servings: Slices

Author: Luay Ghafari

Cost: $10

Ingredients

2 cups All purpose flour - 248 grams
¾ cup White sugar - 150 grams
¼ cup Light brown sugar - 53 grams
1 tsp Baking powder
½ tsp Baking soda
½ tsp Cinnamon
½ tsp Cardamom
½ tsp Nutmeg
¾ tsp Kosher salt
2 Large eggs
⅓ cup Light olive oil - 67 grams
⅓ cup Tahini - 75 grams
1½ tsp 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 tsp Baking powder, ½ tsp Baking soda, ½ tsp Cinnamon, ½ tsp Cardamom, ½ tsp Nutmeg, and ¾ tsp 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 tsp 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

Refer to the post above for step-by-step recipe photos, tips and helpful advice.

Key Ingredient 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!

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