This has been my go-to banana bread for the past several months. I make it on Saturday mornings, when we’re going for a cafe vibe in the house. It usually disappears quicker than anything else I bake.
If you, like me, believe that tahini makes things better, this is for you.
tahini banana bread
recipe adapted from broma bakery
[ makes one loaf ]
3 very ripe medium bananas (around 300 grams), mashed
1/2 cup unsalted butter (113 grams), melted
3/4 cup (150 grams) granulated sugar
1/4 cup (50 grams) brown sugar
2 eggs, room temperature
1/2 cup (128 grams) tahini
3/4 teaspoon baking soda
1 teaspoon salt
1 1/4 cups (150 grams) all purpose flour
Sesame seeds, for sprinkling on top
Preheat oven to 350 degrees. Line a 9x5-in loaf pan with a piece of parchment paper
In a large bowl, whisk together the mashed bananas and melted butter. Add the sugars and mix. Add the eggs and mix well. Finally, whisk in the tahini.
In a small bowl, whisk together the baking soda, salt, and flour.
Add the flour to the banana mixture and stir with a rubber spatula until just combined. Be careful not to overmix.
Pour the batter into the loaf pan. Sprinkle the top with sesame seeds. Bake for 50-70 minutes, or until a skewer inserted into the center comes out clean. If the top starts to get too dark during baking, lay a piece of foil over the top of the loaf.
Cool in the pan for 15 minutes, then use the parchment flaps to lift the bread out of the pan. Slice and enjoy, preferably with coffee & friends.