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Home » Baked Goods

Published: Apr 13, 2019 · Modified: Apr 29, 2020 by Libby Bloom · This post may contain affiliate links · Leave a Comment · 1293 words. · About 7 minutes to read this article.

Tahini Banana Bread

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Tahini Banana Bread - naturally sweet and full of flavor. It’s simple to make and can be customized to your liking!

tahini banana bread

So we’ve had another blizzard cyclone. I think that’s what they call it... Though not as bad as the last one, going from 80 degrees and sunny to 30 degrees and snowing, is quite the shock. That’s Colorado for you!

Relaxing inside where it’s cozy and warm, this banana bread seemed like the perfect way to bake the day away. And use up those overripe bananas we've been saving in the freezer!

This Tahini Banana Bread is amazing and super easy to make. It’s the perfect addition to breakfast, or a great evening snack. Ahh, a tasty slice of moist banana bread as a bedtime snack, can’t beat it.

Hi there! Below you’ll find affiliate links to great products that we enjoy using in our own kitchen.

tahini banana bread

Alright, ready to make this Tahini Banana Bread? Let’s get to it!

1 - Preheat your oven to 350 degrees Fahrenheit. Grease a loaf pan - I use coconut oil, butter, or olive oil.

2 - Prep bananas: If your bananas are frozen (save your old bananas in the freezer!), place them on a plate or in a bowl and microwave them until soft. Then mash them until they reach the desired smoothness.

I like to have some chunks of banana in my banana bread, but feel free to mash them until they’re smooth. I usually use a fork to mash them, but you can also use a potato masher or a hand mixer.

3 - Next, combine wet ingredients. In a large bowl, combine oil, tahini, and honey. Then whisk in the eggs. Once the eggs are whisked in, add the remaining wet ingredients - bananas, milk, yogurt, and vanilla. Stir until combined.

4 - Now we add in the dry ingredients. Add the dry ingredients to the bowl of wet ingredients, stirring as you add them: flax seed, baking soda, cinnamon, and salt.

5 - Using a wooden spoon, slowly add in the flour, stirring while you add it. Be sure not to over mix as it can result in a tough bread. Some lumps are okay! Now is when you’ll add in any other additions like nuts, dried fruit, or chocolate. Gently fold in these additions.

6 - Pour the batter into the greased loaf pan and top it with a banana sliced in half. You can also top with oats or chopped nuts.

7 - Bake for 50-60 minutes or until the top is golden brown. To check for doneness, insert a toothpick into the middle of the banana bread. Bake until the toothpick comes out clean.

Because this banana bread is so moist, it will likely need closer to 60 minutes to bake. It’s also helpful to let the banana bread rest outside of the oven for about 10 minutes before eating. It will continue to cook as it rests and cools.

tahini banana bread

Tahini Banana Bread Tips, Tricks, and Tools

Kitchen tools: You’ll need a loaf pan. A good set of mixing bowls is also a necessity.

Freezing bananas: We always save overripe bananas in the freezer. Store them whole, with the peel on. Or peel the bananas before freezing and store in a reusable bag.

When you’re ready for some banana bread or banana ice cream, simply defrost them in the microwave or add straight to the blender for a frosty banana smoothie.

Flour: I used a combination of whole wheat white flour and spelt flour. I find whole wheat white flour acts more like the white flour - sometimes whole wheat flour can be dense, but you get all the benefits of whole wheat. I love spelt flour for its flavor and texture, but you can certainly sub it out for regular flour or plain whole wheat flour.

tahini banana bread

We hope you love this incredibly moist Tahini Banana Bread!

It’s super moist and very easy to put together. This Tahini Banana Bread will become your new go-to banana bread recipe!

This Tahini Banana Bread is a great addition to your breakfast, or makes for a great snack!

Love this simple banana bread? Check out our other delicious Baked Goods like our Pumpkin Muffins or Gluten-Free Banana Pancakes.

tahini banana bread

Did you enjoy this Tahini Banana Bread as much as we do?

Comment below! And rate the recipe to let us know how it turned out! Or save this Tahini Banana Bread for later by pinning it to your Breakfast Board and make sure to tag us at The Crooked Carrot Instagram to show us your Tahini Banana Bread creations!

"Life is 10% what happens to you and 90% how you react to it." - Charles R. Swindoll

📖 Recipe

tahini banana bread

Tahini Banana Bread

Tahini Banana Bread – naturally sweet and full of flavor. It’s simple to make and can be customized to your liking!
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Prep Time: 25 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 25 minutes minutes
Servings: 1 loaf
Author: The Crooked Carrot

Ingredients

  • 4 bananas (ripe) divided
  • 3 tablespoons neutral oil coconut oil / olive oil
  • ⅓ cup tahini
  • ½ cup honey / maple syrup
  • 2 eggs
  • ¼ cup milk regular or plant-based
  • ¼ cup Greek yogurt
  • 1 teaspoon vanilla
  • 3 tablespoons ground flaxseed
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 1 ¼ cups whole wheat white flour
  • ½ cup spelt flour or other whole grain flour
US Customary - Metric

Instructions

  • Preheat oven to 350 degrees F. Grease loaf pan with oil/butter. 
  • Combine wet ingredients: In a large bowl, combine oil, honey, and tahini. Add eggs and whisk until combined.
  • Mash bananas: In a small bowl, mash 3 overripe bananas until they reach your desired consistency. I like some chunks of banana, but feel free to mash until smooth. 
  • Add mashed banana, milk, yogurt, and vanilla to the bowl of wet ingredients. Mix until combined. 
  • Next, add dry ingredients to the wet ingredients, starting with baking soda, flaxseed, cinnamon, and salt. Stir until combined. 
  • Lastly, switch to a wooden spoon and slowly add flour, stirring as you add it in. Stir until just combined – some lumps are okay, but you don’t want to over mix it. If you’re adding in any additional ingredients (nuts, dried fruit, chocolate chips, etc.), gently fold them in now. 
  • Pour batter into loaf pan, smooth the top of the batter and top with one halved banana. 
  • Bake for 55-60 minutes or until the top is golden brown. It’s done when an interested toothpick comes out clean. It’s also helpful to let the bread rest for about 10 minutes as it will continue to cook slightly as it cools. Enjoy!

Equipment

  • Mixing Bowls
  • loaf pan

Notes

LEFTOVERS/STORAGE: This bread is very moist so it will keep outside the refrigerator for only about two to three days. Store in the fridge for up to 5 days. I like to use beeswax wraps to store them. You can also freeze them in an airtight container – glass container or a beeswax wrap (I usually use to beeswax wraps for storing the bread in the freezer)
NUTRITION NOTES: This banana bread is made with whole wheat flour, which has more fiber than regular flour. It’s also packed with bananas, which are high in potassium and fiber. 
MAKE IT DAIRY-FREE: use almond milk instead of regular milk
MAKE IT VEGAN: use maple syrup instead of honey, use flax eggs instead of eggs and use a plant-based milk instead of cow’s milk.
MAKE IT GLUTEN-FREE: use gluten-free flour
SERVING SUGGESTIONS: Top with whatever your heart desires: butter, almond butter, ghee, honey, tahini. All would be amazing.

Nutrition

Carbohydrates: 42g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 36mg | Sodium: 254mg | Potassium: 206mg | Fiber: 4g | Sugar: 20g | Vitamin A: 52IU | Vitamin C: 4mg | Calcium: 11mg | Iron: 1mg
Did you make this recipe?Mention @crooked.carrot or tag #thecrookedcarrot!

Disclaimer: Some of the links above are affiliate links. This means that should you purchase something through the link, The Crooked Carrot will receive a small commission. The item cost remains the same regardless of whether you purchase through our link or not. Any commission earned simply helps us continue to provide all our great content to you. From seasonal recipes to simple nutrition insights & sustainable zero waste tips, we have lots more to give!

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About Libby

Welcome! I'm Libby, Registered Dietitian Nutritionist, photographer & co-adventurer with my husband Dalton. We love all things outdoors, making a mess in the kitchen, and exploring the adventure of life! Read more ↠

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Hey, I'm Libby!

Hi, I'm Libby! Registered Dietitian Nutritionist and Certified Intuitive Eating Counselor. I help people find food freedom, learn to nourish and reconnect with their bodies so they can live a fuller life.

About Libby

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The Crooked Carrot sits on the traditional lands of the Diné Bikéyah (Navajo), Núu-agha-tʉvʉ-pʉ̱ (Ute), and Pueblos people, both past and present, now called Durango, Colorado. I acknowledge the wounds of the past in hopes of being able to heal for a better tomorrow.


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