Jan 26, 2021 (updated Jul 22, 2024) by Cosette Posko

Tahini Banana Bread - Middle Eastern Style

Name: Tahini Banana Bread - Middle Eastern Style
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Cuisine: Lebanese
Ingredients: 3 ripe bananas, browned and spotted is best, mashed (290 grams); 1/3 cup coconut oil, melted (3 oz); 1/3 cup tahini (3 oz) - + 2 extra tablespoons for coating loaf pan; 2 eggs; 1 teaspoon vanilla; 1/3 cup brown sugar (68 grams); 1/3 cup granulated sugar (76 grams); 1 3/4 cup all-purpose flour (245 grams); 1/2 teaspoon baking powder; 3/4 teaspoon baking soda; 2 teaspoons all spice; 1/2 teaspoon kosher salt; 1/2 cup chopped dates, about 4 medjool dates (optional)*; 2-3 tablespoon sesame seeds

Jump to Recipe·Print Recipe· 4.9 from 9 reviews

Tahini + Bananas

My recipe for Tahini Banana Bread is unlike any other!!! With simply 10 minutes to prep and no mixer required - this banana bread is unbelievably moist, tender and packed with a nutty flavor. While many Tahini Banana Bread recipes add tahini into the batter, this one is unique with a layer of tahini in the baking pan which gives a beautiful crust and slightly nutty flavor similar to namoura- a classic Arab dessert. Add dates, nuts and sesame seeds for the ultimate Mediterranean treat or keep plain and simple.

Nuts About Tahini

If you've been here a while, you know I'm nuts about tahini, not because it's the latest trend but because Arabs have been using it since the beginning of time! It's a Middle Eastern condiment that is used in savory dishes including the classic hummus. I think folks also forget how much it lends itself to sweet dishes too. Tahini lends itself to a great alternative to nonstick agents like butter or shortening. The beauty of using tahini as your nonstick agent is it really lends itself to this lovely, subtle nutty flavor in your dessert. We use this method is a Lebanese dessert, Namoura and we're going to use it today baking this banana bread!! It really gives an extra boost of flavor.

Loaf pan with sesame seeds — All those sesame seeds on the top will bake and create such a delicious flavor a subtle crunch.

Storing Tahini

I get so many questions about how to store tahini once you've opened it. Tahini, much like a natural nut butter will separate - oil will come to the top and you'll be left with a chunky clump at the bottom of your canister. The best method is actually to store your tahini upside-down in your cabinet. This allows the mixture to fully incorporate and less stirring when you open. Be sure to place in a container in case any drips - tahini is messy!

Fridge or No Fridge? This is a debatable one and will also depend on how frequently you use tahini. If you plan on using within 2-3 months, storing tahini in a cabinet/pantry is ideal - must be out of direct sunlight and heat. It's much easier to use at room temperature vs out of the fridge.

However, if you aren't using as frequently, you may consider storing in the fridge. Stored in the fridge, tahini can last 6 months to a year opened. Just note you'll need to allow it to warm up before using. You could always buy a larger jar to store in the fridge and pour some out to store in your pantry.

Tahini in loaf pan — Using tahini as a nonstick agent to coat your pan is a little trick I've learned over the years, we use the method in other Lebanese desserts. It also gives your dish a boost of sesame flavor.

Ingredients

Banana breads are simple and delicious, they are typically one bowl, a few pantry ingredients but truly pack a ton of flavor. Not to mention, it's the perfect avenue for using up those bananas no one ate. I love doing add-ins to my bread, today I've shared a version that has dates, but feel free to sub out to your favorite add-in as I've shared below.

Bananas - Our star ingredient, bananas! But not just any bananas, you want them brown and spotted. The more ripe they are the better (aside from completely rotten) - they will yield more sugar and give you a sweeter bread.

Coconut Oil - Coconut oil isn't completely necessary, you really could use any oil in this baked good. I like to think that using a less refined oil we're staying on the healthy train - with me?? But you do you and use whatever oil you prefer.

Tahini - Our magic ingredient! Tahini is another oil component to our bread. Not only is it a flavor booster but it helps to create a moist bread, kind of like adding butter and oil to a cake. Not only will we add it into our bread but we'll also use as a non-stick agent to give the bread an extra nutty flavor.

Eggs - Our binding agent!

Brown Sugar - If I could, I'd write a love song about brown sugar and browned butter, isn't everything brown better? Brown sugar combines granulated sugar and molasses and is a richer and more caramelly in flavor. It's the lovely balance with the sweet bananas.

Sugar - Adding a bit of granulated sugar as well to balance the texture of the bread.

Flour - I'm using all-purpose flour is this recipe, you could more than likely swap out HALF for spelt or whole wheat if you choose. But the all-purpose gives this bread it's fluff.

Spices - Our basics include baking powder, baking soda, salt, vanilla and some all-spice for added flavor.

Add-ins - I adore dates and they are such a healthy part of the Mediterranean diet. Adding some chopped dates to the breads adds a bit of sweetness but also another healthy component. You can certainly add nuts and/or chocolate chips if you'd prefer. But I do urge you to try with dates!

Sesame Seeds - Finally, a little topping of sesame seeds gives this bread such a glorious extra boost of flavor and crunch. I added toasted sesame seeds, but raw would work as they'll toast up while baking.

Making Banana Bread

The best part of making banana bread is ONE BOWL, so less cleanup and such an easy breakfast to make ahead of time. The other beauty is that this is such a wonderful bake for beginning bakers. Pretty much fool-proof. Quick process of making in just a short few steps.

Mash bananas - So easy a toddler can do it, smoosh those bananas up using a fork or potato masher.

Add in your wet ingredients - We're going to add in our coconut oil, eggs, tahini, vanilla and sugars at this time. Whisk all together!

PRO TIP -
Melt your coconut oil in your measuring cup FIRST, then add your tahini and it will slide right out, no waste or sticking!

Dry ingredients - Next, add your dry ingredients and fold into your wet batter. Add your dates or other add-ins just at the end.

Grease - To get that extra tahini flavor, use a bit of tahini and coat your baking pan using a pastry brush or paper towel like you would butter/flour. Coat the bottoms and sides entirely then pour batter and top with sesame seeds.

Bake - Bake your bread until golden brown and tester comes out clean.

I hope you enjoy this bread as much as my family does, it's a true staple and the perfect way to use up those bananas on the counter. I actually enjoy it even more the 2nd day toasted and a little slather of butter. The bread gets a little toasted and the smell of sesame seeds wafts through the kitchen.