Easy Tahini Banana Bread. Perfectly moist, full of sweet banana and rich tahini flavor, and quick to mix up with no fancy equipment. Grab your baking essentials, bananas and tahini, and let's get baking!
💌 SAVE THIS RECIPE!
Enter your email and I'll send the link straight to your inbox.
Watch out for more tasty treats coming your way too! Unsubscribe at any time.
If you ever find yourself staring at your mug of coffee or tea wishing you had a slice of something to enjoy with it, then this is exactly what you are looking for.
No bells. No whistles. Just simple, gorgeous Tahini Banana Bread. Perfect for breakfast, brunch, or snack, with or without some vegan butter and a drizzle of tahini or vegan honey.
The bitterness of the tahini balances the sweetness of the ripe bananas perfectly, and the finished bread is soft and moist with a complex, nutty, toasty flavor. I think this might be my favorite banana bread yet!
Oh, and if you feel like adding some bells and whistles, I highly recommend warming up individual slices and serving them with caramelized bananas and a dollop of vanilla ice cream for dessert!
Mel x
Ingredients
Here is what you need at a glance, along with some important ingredient notes & substitution ideas:
- Bananas - These must be very ripe and spotty.
- Flour - The recipe uses all-purpose flour (plain flour in the UK) but you can use spelt flour if you prefer. If you've made my Spelt Banana Bread you'll know how well it works in banana bread!
- Sugar - A mix of brown sugar and cane (or white) sugar. The combination of the two is important in this recipe. The brown sugar adds moisture and caramel flavor, and is also acidic. It reacts with the baking soda giving the loaf a good rise. The cane sugar gives the loaf structure and a really nice crusty crust. I know that people like to reduce sugar or switch them out, or use artificial sweeteners, but for chemistry reasons, it is important that you don't in this recipe or you will not get the intended results.
- Tahini - You can use homemade tahini or store-bought tahini. I do not recommend using any other nut or seed butter in this recipe because they tend to be stiffer and will affect the texture of your batter. If you don't have tahini make this spelt banana bread or this banana bread instead.
- Dairy-free milk - Any such as cashew milk, soy milk, oat milk, or almond milk will do. I do recommend using unsweetened if possible.
- Sesame seeds - These aren't essential because they are only used to decorate the top, but they do add lovely texture, visual appeal, and extra flavor so if you can I recommend it.
Let's Make Tahini Banana Bread!
Can't wait to make it? Here's a quick visual walkthrough (see the recipe card and recipe video for the full and detailed version):
1 - Grease and line a loaf pan with a strip of parchment paper.
2 - Mash the bananas really well with a fork.
3 - Add everything else to make a thick batter.
4 - Spoon into a loaf pan and top with sesame seeds.
5 - Bake until golden, toasty, and delicious!
Then all that is required is for you to get comfy on the sofa with a cozy cuppa and a slice (or three) of your delicious Tahini Banana Bread!
Mix-In Ideas
Elevate your tahini banana bread with mix-ins like:
- chocolate chips
- chopped dates (exceptionally good in this recipe!)
- chopped walnuts
- dried fruit
- shredded coconut
Or top it with some crumbly, nubbly vegan streusel but add a couple of minutes to the bake time.
Recipe
Tahini Banana Bread
Author:WATCH HOW TO MAKE IT
Ingredients
- 3 medium very ripe bananas , 345grams or 1.5 cups when mashed
- ½ cup (120 ml) tahini
- ¼ cup (60 ml) dairy-free milk
- ½ packed cup (100 grams) brown sugar
- ¼ cup (50 grams) cane or white sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- 2¼ cups (280 grams) all-purpose flour , plain flour in the UK (spelt flour works well too)
- 2 teaspoons baking powder
- ½ teaspoon baking soda (bicarb in the UK)
OPTIONAL
- 1 to 2 tablespoons sesame seeds , for sprinkling the top
RECOMMENDED EQUIPMENT
INSTRUCTIONS
- Preheat oven to 350℉ (175℃) and grease a 9 x 5-inch loaf pan. Line it with a strip of parchment paper lengthways along the bottom. Make sure there is some excess at each end so you can use it as handles to lift the loaf out once cooked.
- Peel the bananas, add them to a large mixing bowl then mash with a fork or potato masher until it becomes a pretty smooth puree.
- To the bananas add the tahini, milk, both sugars, vanilla, cinnamon, and salt. Beat well until smooth.
- Add the flour, baking powder, and baking soda to the bowl and gently stir it all together making sure to scrape right into the bottom of the bowl to catch any pockets of flour. Do not over-mix. Stop as soon as you cannot see any dry flour in the mixture.
- Pour/spoon the batter into your prepared pan. Level the top with a spatula then sprinkle very generously with sesame seeds.
- Bake in the oven for 50 to 55 minutes or until a toothpick or skewer comes out clean when inserted into the middle. Light-colored pans will take closer to 55 minutes. Darker/black pans will be ready a little quicker.
- Leave to rest in the pan for 5 minutes then lift out using the parchment paper as handles. Place on a wire rack and carefully turn on its side. Remove the strip of paper. Stand the loaf back up and allow to finish cooling.
NOTES
💌 SAVE THIS RECIPE!
Enter your email and I'll send the link straight to your inbox.
Watch out for more tasty treats coming your way too! Unsubscribe at any time.
Tanisha Barker says
You are my go-to site for vegan muffins/quick breads! I was nervous to try banana bread with tahini, and I am so glad I made this. The tahini adds such a nice flavor and richness to the bread--I will definitely make again (and so easy too!)
Melanie McDonald says
Doesn't it work surprisingly well? I'm so pleased you enjoyed it, Tanisha. Thank you for your review. It's much appreciated!
Surinder says
This was so easy to bake and absolutely delicious!
Melanie McDonald says
I'm so pleased you enjoyed it, Surinder, and thank you for taking the time to leave a review. It's much appreciated!