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tahini Banana bread
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Tahini Banana Bread

Comforting Banana Bread we all love - elevated with nutty tahini and chopped sweet dates

 

Course Dessert
Cuisine American
Keyword banana, Bread, cake, easy cakes, tahini
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 1 loaf

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.