Tahini Banana Bread Recipe 2024

Fluffy, tender, and moist, this banana bread. This bread has a crunchy sesame seed crust and is more cake-like. It's full of bananas, tahini, and brown butter. I recommend topping it with my tahini buttercream and sea salt flakes.

People only just now hear about banana bread? I've been making it for over 15 years. As a rule, I have overripe bananas in the kitchen at the end of every other week, so this recipe has always worked for me. When you bake this recipe's tahini-based banana bread, it's really more like banana cake than bread, but we'll call it bread anyway because it's so tasty. Now is the best time to make this recipe because Ramadan is in full swing. It's a simple baking recipe that makes a lot of food.

Adding tahini to sweet recipes makes them just right because they have the right amount of salty and sweet. Sesame seeds are ground into a paste that is called tahini. You can find it in Middle Eastern stores and most stores these days. The great thing about this recipe is that it tastes even better the next day. It's also getting even softer, tender, and tasty. Let me take a moment to thank the lovely people at William Sonoma in Dubai Mall for giving me their beautiful golden range loaf tin. I fell in love with it right away. I knew what I was going to bake as soon as I saw it. In this way, the sesame seed crust made my regular tahini banana bread better.

Why does banana bread get moist?

You can get the moisture and oils from the bananas themselves, or from the fat in the bread, which could come from the butter or oil you use. How long it takes depends on the banana bread recipe you use. It's good for banana bread to be moist, but we don't want it to be dense, undercooked, or too sticky.

Why is banana bread so comforting?

There is no good reason for this, but here are the reasons I find it so comforting: using something that looks like it's going bad and making it look nice or tasty is a good start. It makes me feel better because bananas remind me of my childhood. We used to eat them in milkshakes, peanut butter sandwiches, pudding, trifle, toast, and crackers. The taste of bananas makes me remember those times. Most of the time, you don't need any fancy tools to make a cake or bread that is light, fluffy, moist, soft, and delicious. We all have a bowl, a whisk, or a rubber spatula, which is what most recipes call for. This makes the recipe easy for people of all baking levels to follow.

What is tahini banana bread?

Banana bread is a quick-style bread that is light and fluffy on the inside and crunchy on top. It takes a bowl and a whisk to mix, and it's baked in a loaf pan. All of those things are in tahini banana bread, but tahini is added to the batter, which makes the bread very tender and soft when it bakes. It tastes even better the next day. To make the tahini in the recipe stand out even more, I added sesame seeds to the crust of the banana bread. I paired this banana bread with a tahini buttercream that is just the right amount of sweet and salty.

In order to make this tahini banana bread, what do you need?

Wet ingredients

It's clear that we need ripe bananas. It's best when it's ripe. I like to put bananas that are too ripe in zip lock bags and freeze them. That way, when I want to make banana bread, I already have ripe bananas on hand. Vanilla, eggs, brown sugar, and browned butter are some of the other things I've used. You could use yogurt instead of the eggs to make this cake or bread without eggs. If you want to use melted butter or olive oil instead of brown butter, I wouldn't even think about it. Brown butter has the best flavor. The brown sugar I used gives this banana bread a deep brown caramel color, and the flavor is so strong and tasty.

Dry ingredients

I used all-purpose flour, corn flour, baking powder, baking soda, cinnamon powder, salt, and milk powder. You don't have to use milk powder, but I think it makes this recipe taste richer when it's baked. If you don't want to use flour, you could use a gluten-free flour mix instead.

To make the tahini buttercream 

Brown butter, tahini, icing sugar, and vanilla are what we use to make the frosting. I like using warm brown butter for this because it makes it easy to melt the sugar and mix the buttercream in well. This could be used as a sauce, but I like to put it in the fridge for five minutes and then spread it on the banana bread slices after they are baked and cut up.

What equipment do you need to make this tahini banana bread?

To mix the batter, we need a bowl, a whisk, and a plastic spatula. The bananas were mashed with a fork. You can now do this step in the mixer too. But you need to use a rubber spatula to mix the dry items into the wet ones. It is baked in the oven in a loaf pan that is 8 or 9 inches across. We need a bowl and a whisk to make the buttercream.

How to make this tahini banana bread?

Pre-heat the oven to 170°F and grease or spray an 8- or 9-inch loaf pan. Put the sesame seeds in the tin and shake it so that the seeds cover the whole outside. Put away. Put the bananas in a bowl and mash them together until they turn into a pulp. Mix the brown butter and sugar together with a whisk until the mixture is smooth. Whisk in the eggs and vanilla until the mixture is smooth. 

Then add the tahini and mix it in again. This could also be done in a blender. Now put all the dry ingredients into the bowl. Using a plastic spatula, mix the ingredients together until there are no more dry spots. Put it in the pan that has been lined, and bake it for an hour, or until a toothpick stuck in the middle comes out clean. Leave it in the tin for a few minutes to cool down before taking it out. To make the buttercream, mix the softened butter, icing sugar, vanilla, and tahini in a bowl until smooth. It will be runny, but the brown butter will get easier to spread as it cools down. Cut the banana bread into slices. While the slices are still warm, put the butter cream on top of them so it melts into the cake.

Serving and storing this tahini banana bread?

The banana bread is ready to be served when it is cool enough to touch. You can serve it plain or with a sprinkle of icing sugar or the tahini buttercream. To make the buttercream melt a little, I like to put it on while the bread is still warm. It will last for three weeks in the fridge if you put it in a jar that doesn't let air in. Slice the banana bread and put it in a jar or zip lock bag that won't let air in. Store it in the fridge for 5 days. It's been frozen for two months. Take it out of the fridge 15 to 30 seconds before you're ready to eat.