Tahini Banana Bread is an alternative to traditional banana bread that is both dairy-free and deliciously nutty. The ripe bananas' inherent sweetness is enhanced by the creamy tahini, which adds moisture and a rich, subtle, earthy taste. This loaf is perfect for every meal of the day, especially breakfast and snacks, thanks to its buttery texture and golden crust sprinkled with sesame seeds. It's simple to prepare, and you can customise it with nuts or chocolate. A tasty way to use up ripe bananas, Tahini Banana Bread is simple to prepare and retains its moisture for days.
Ingredients
UNITSIngredients
3 ripeBananas, mashed
½ cupTahini (sesame paste)
¼ cupOlive oil or melted Coconut oil
½ cupBrown sugar
2 largeEggs
1 tspVanilla extract
1½ cupsPlain flour
1 tspBaking soda
½ tspBaking powder
½ tspSalt
1 tspCinnamon (optional)
2 tbspSesame seeds, for topping
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Directions
Description - Step 1
Preheat and Prepare the Tin
Set the oven temperature to 175°C (350°F). Prepare a loaf pan by lightly greasing it and, if desired, lining it with baking paper for easy removal.
Description - Step 2
Prepare Wet & Dry Ingredients
Start by mashing the bananas in a big bowl. Whisk the tahini, olive oil, sugar, eggs, and vanilla extract until evenly combined. In a separate small bowl, mix together the cinnamon, baking soda, baking powder, salt, and flour.
Description - Step 3
Combine and Fold
Transfer the batter to the prepared loaf. Generously coat the surface with sesame seeds and chocolate chips for added crunchy texture.
Description - Step 4
Bake
Cook in a preheated oven for forty-five to fifty minutes. To check if it’s done, insert a toothpick into the centre of the bread; it should come out clean or with only a few wet crumbs. To slow down the browning process, cover with foil for the last ten minutes.
Description - Step 5
Serve
After the banana bread has cooled for 10 minutes in the pan, gently remove it by running a knife along the sides and edges. Savour it with a drizzle of honey or more tahini.
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