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–+ servings
slices of tahini banana bread on a plate

Tahini Banana Bread

Author: Melanie McDonald
5 from 5 votes
Easy Tahini Banana Bread. Perfectly moist, full of sweet banana and rich tahini flavour, and quick to mix up with no fancy equipment. Grab your baking essentials, bananas and tahini, and let's get baking!
PREP TIME: 15 minutes
55 minutes
TOTAL TIME: 1 hour 10 minutes
Servings: 10

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

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

Store leftover banana bread in an airtight container for 5 to 6 days or freeze for up to 3 months.

NUTRITION

Serving: 1serving | Calories: 272kcal | Carbohydrates: 48g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Sodium: 182mg | Potassium: 319mg | Fiber: 2g | Sugar: 19g | Vitamin A: 44IU | Vitamin C: 4mg | Calcium: 84mg | Iron: 2mg
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