Comforting Banana Bread we all love – elevated with nutty tahini and chopped sweet dates
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Believe it or not, I started this post about a year ago! I tested the recipe over and over and couldn’t quite land on the sweet spot, so I just let it lay. For approximately one year. Having forgotten all my previous frustrations, I came back to the ideal that I had in my mind, and I made this incredibly moist Tahini Banana Bread this week. The result? I absolutely nailed it! This loaf (cake, I mean, let’s be honest, it’s cake, not bread!) is everything you could want.
We all know why we love banana bread. It’s a very comforting flavor for a lot of us – either our mothers or grandmothers made a great banana bread, and we have that bar set pretty high. There seem to be endless ways we’re constantly recreating this classic, and for good reason. It’s delicious and a massive crowd pleaser!
How to bake with Tahini
Make sure to always buy RAW tahini paste with no additives or additional sweeteners or flavoring. Some of my favorite brands are Seed + Mill, Baracke and Achva. You can usually find tahini in the kosher section of your grocery store, or next to the nut butters.
Like most nut butters, tahini can sometimes separate, where the oil rises to the top, and the sesame paste solids sink to the bottom of the jar. Be sure to give your tahini a good stir before you pour it out to measure.
I’m sure you can tell by now, but I have a big crush on all things tahini and halvah, such as Tahini Shortbread Cookies, Chocolate Halva Zucchini Bread, and Halva Buckeyes. The combination of ripe bananas and nutty tahini work so well together, it’s like they’re soul mates.
How to make great Tahini Banana Bread
I’ve taken this classic to new heights by adding a few unexpected ingredients. First, tahini is ground sesame paste. It can be used in either sweet or savory recipes, and adds a gorgeous mellow nuttiness and depth of flavor to this banana bread. Tahini is so perfect here because it doesn’t overwhelm the banana flavor, like other nut or seed butters might. Next, adding actual black and white sesame seeds on top adds so much in terms of texture and aesthetic. I mean, how gorgeous are the contrasting sesame seeds on top of the loaf? Before you even bite into it, you know that there is delicious sesame tahini inside!
If you can’t find black sesame seeds, don’t sweat it! Just use white sesame seeds. You’ll still get the nutty flavor, contrast, and crunch. BUT, you can usually find black sesame seeds in the asian section of the grocery store, next to similar ingredients to prepare sushi.
I love adding chopped dates to this Tahini Banana Bread! The chewiness and sweet flavor is like candy, and it melts into the batter just slightly. I love using the sticky, chubby Medjool dates in this banana bread because they add moisture and amazing texture. Make sure that each of your dates is pitted before you chop them, so you don’t ruin your knife.
Substitutions
Last, but certainly not least, get creative with this recipe! If you don’t love dates, it’s fine! You can leave them out (although I highly recommend baking it at least once with them). I often like to add in mini chocolate chips here, and they’re so delicious. You can absolutely use regular chocolate chips, but why do I use mini chocolate chips? I love that there are just delicate little pieces of chocolate scattered throughout, and it doesn’t completely take over, as chocolate can. It’s all about balance here, I want to taste all of the flavors in each bite.
I hope you love this recipe as much as we do at my house! You’ll probably make this recipe over and over again, so be sure to Pin this to your favorite Pinterest board by clicking the “Pin It” icon on any of the images.
Make a loaf, and bring it along with you to picnics, bbq’s, or as a nice hostess gift! Nothing makes me happier than seeing my recipes come to life in your kitchens, so if you make this Tahini Banana Bread, make sure to tag me in your pics @lions.bread on Instagram!
Happy Baking xoxo, LeAnne
Love this recipe? TRY Tahini Shortbread Cookies, Cinnamon Raisin Round Challah, Chocolate Halvah Zucchini Bread
Tahini Banana Bread
Comforting Banana Bread we all love - elevated with nutty tahini and chopped sweet dates
Ingredients
- 3 large very ripe bananas mashed very well
- ⅓ cup salted butter melted, 75g
- 2 large eggs
- ⅓ cup raw tahini - ground sesame paste stirred well, 80g
- 2 teaspoon pure vanilla extract
- ¼ cup granulated sugar 50g
- ½ cup dark brown sugar 105g
- 1 ½ cups unbleached all purpose flour 180g
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon white sesame seeds optional
- 1 teaspoon black sesame seeds optional
- 1 cup chopped Medjool dates pitted, 175g
- 1/2 cup mini chocolate chips optional, 85g
Topping
- 1 tsp white sesame seeds
- 1 tsp black sesame seeds
Instructions
Melt the butter, set aside to cool slightly. Preheat the oven 350 degrees F. Line a 9"x5" inch loaf pan with parchment paper, and spray thoroughly with nonstick cooking spray.
In a medium sized bowl, mash the ripe bananas very well. They should be smooth and liquid. Add the eggs, vanilla extract, tahini, brown sugar, white sugar. Whisk very well to combine. Add the cooled melted butter, stir to combine.
In a separate bowl, combine the flour, salt, baking soda. If using, add the chocolate chips and sesame seeds with the flour to ensure they don't sink to the bottom. Add the dry ingredients to the wet ingredients, and use a rubber spatula to combine well, leaving no dry patches of flour or big lumps. Add the chopped dates, and fold in.
Pour the batter into the prepared loaf pan, and sprinkle the black and white sesame seeds on top generously. Bake for 50-55 minutes until the top is very golden brown, and a toothpick comes out clean with some moist crumbs. Your house will now smell like a bakery! Allow to cool in the pan completely before removing the Tahini Banana Bread. Store in an air tight bag at room temperature for up 2-3 days, or in the fridge for up to 5 days.
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