Tahini Banana Bread – naturally sweet and full of flavor. It’s simple to make and can be customized to your liking!
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.
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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 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.
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!
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
Tahini Banana Bread
- 4 bananas (ripe) divided
- 3 tablespoons neutral oil coconut oil / olive oil
- 1/3 cup tahini
- 1/2 cup honey / maple syrup
- 2 eggs
- 1/4 cup milk regular or plant-based
- 1/4 cup Greek yogurt
- 1 teaspoon vanilla
- 3 tablespoons ground flaxseed
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 1/4 cups whole wheat white flour
- 1/2 cup spelt flour or other whole grain flour
- 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!
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