I’m one of those people that doesn’t love super sweet quick breads. When I taste a banana bread or a zucchini bread, or really any other quick bread, I want to taste the base ingredient, not the sugar. Does that sound weird? I’m not trying to throw shade at the recipes that include a lot of sugar, it’s just not my taste. Typically when I make a quick bread I use natural sweeteners like honey or maple syrup. For some reason, my taste buds just prefer those sweeteners over plain sugar. When I found this tahini banana bread recipe from Ambitious Kitchen, I realized it was right up my alley.
While I’ve made my own tahini before, I opted to go store bought for this recipe. Why make something more difficult when it doesn’t have to be? I love the flavor of tahini. I used to only really use it in savory recipes, but I think it does wonder for sweeter recipes too. It compliments so many flavors. Because tahini has a similar texture and flavor to peanut butter, it works really well in this banana bread. My favorite part of this bread though is the sesame seed crust! It makes the bread so crunchy and crisp. Plus, they add to the overall sesame flavor of the bread.
So, if you’re looking for a twist on the traditional quick bread, this recipe is for you! It’s naturally sweetened with a rich, deep flavor. Plus, it comes together in a cinch! Venture out to the non-traditional side with me and make this tahini banana bread. You won’t regret it!
Tahini Banana Bread
- 3 bananas mashed
- 1/4 cup honey
- 1/3 cup tahini
- 1 egg
- 1 teaspoon vanilla extract
- 1/3 cup milk of choice (I used unsweetened coconut milk)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- sesame seeds for topping
Preheat the oven to 350 degrees and prep an 8X4 loaf pan. Set aside.
In a medium bowl, combine mashed bananas, honey, tahini, egg, vanilla, and milk. Whisk to combine.
In a separate bowl, add flour, baking soda, cinnamon, and salt. Whisk to combine and then add to the wet ingredients. Stir thoroughly until combined.
Pour the mix into the loaf pan and smooth with a spatula. Top with sesame seeds. Bake for 55-60 minutes, or until a toothpick inserted into the middle of the bread comes out cleanly.
Allow to cool for 10-15 minutes and serve.
Adapted slightly from Ambitious Kitchen