This scrumptious tahini banana bread is moist, sweet, and perfectly nutty. It’s topped with a homemade tahini glaze for the perfect salty-sweet nutty finish!
Tahini Banana Bread
Banana bread is having a moment. And we’re not complaining. I don’t know about you guys, but our house has seen one or two banana breads a week lately. And while a classic chocolate chip banana bread is obviously delicious, sometimes you want to jazz it up a little and try something fun and different. So when we saw those bananas starting to brown and a half a jar of tahini in the cupboard, we knew we had to make a perfectly moist, tahini banana bread. It’s lightly nutty, salty-sweet, and tastes seriously gourmet. You’re going to love it.
What is tahini?
Tahini is quickly becoming one of 2020’s trendiest foods. But, some of you may be asking “What the heck is Tahini? I know I’ve heard of it, but what is it?” Well, tahini is sesame seed paste. So, think peanut butter, but with sesame instead of peanuts. Tahini is especially popular in Middle Eastern recipes, and you’ve probably eaten it without realizing it. Tahini is often reserved for savory recipes, like hummus, but it’s the perfect complement to sweet desserts too!
If you’ve tried tahini before and didn’t like it, chances are that you tried bad tahini (it totally exists!). Good tahini is uber creamy and slightly nutty, but there are quite a few less-than-amazing tahini brands sold at the store. (Bad tahini is weirdly dry and bitter).
Ingredients for Tahini Banana Bread
This tahini banana bread is based on our go to banana bread recipe, with just one addition: tahini. Duh. If you don’t have tahini on hand, you can try swapping it out for another runny nut butter!
Brown Bananas
Granulated Sugar
Butter
Tahini
Eggs
Baking Soda
All Purpose Flour
Powdered Sugar (for the tahini glaze)
Banana Bread Recipe Ideas
Tahini not your thing? No problem. You’ve come to the banana bread connoisseurs, and we have alllllll the banana bread recipes you’d ever need.
This scrumptious tahini banana bread is moist, sweet, and perfectly nutty. It’s topped with a homemade tahini glaze for the perfect salty-sweet nutty finish!
This scrumptious tahini banana bread is moist, sweet, and perfectly nutty. It’s topped with a homemade tahini glaze for the perfect salty-sweet nutty finish!
Preheat oven to 350ºF. Grease a 9 x 5 inch loaf pan and set aside.
In a large bowl, whisk together mashed bananas with the melted butter, stirring to combine. Add the brown sugar and white sugar. Whisk to combine. Add the tahini and eggs and whisk until fully combined.
In a separate bowl, combine the flour, baking soda, and salt. Fold the dry ingredients into the wet. Do not over mix! Transfer the batter to your prepare pan.
Bake for 50 minutes, or until a knife inserted in the center comes out clean. Allow to cool for 15 minutes before removing from loaf pan.
While the bread cools, make the glaze. In a small saucepan over medium heat, combine the tahini, milk, sugar, and salt and whisk vigorously until smooth and no clumps of sugar remain. Pour the glaze over the warm bread and sprinkle with sesame seeds if desired!
I turned these into muffins for better portion control and they came out to 5 points on WW using a sugar substitute. They have the best banana taste. Will definitely be making these again!!!
This recipe need major editing. You neglected to provide directions for the glaze. It’s obvious to me what to do, but for novice bakers I do think it’s necessary to correct his oversight. You also fail to mention when to add the chips.
Leave a comment and rate this recipe!
Made exactly as stated except used almond milk in the glaze and this banana bread was perfect! Great recipe.
★★★★★
Hi Julie! That is so odd! Thank you for bringing this to our attention–I’ll have our developer look into it 🙂
Lovely recipe, will make again so moist and I love the topping will use on other cakes.
I made this and even without the glaze it was excellent- what a simple quick and tasty recipe. thank you!
So happy to hear you enjoyed this!
I turned these into muffins for better portion control and they came out to 5 points on WW using a sugar substitute. They have the best banana taste. Will definitely be making these again!!!
★★★★★
That’s so awesome! Thank you so much for sharing 🙂
This recipe need major editing. You neglected to provide directions for the glaze. It’s obvious to me what to do, but for novice bakers I do think it’s necessary to correct his oversight. You also fail to mention when to add the chips.
Hi Laura. So sorry about that confusion and thank you for bringing it to our attention. It has been fixed. I hope you enjoy it!