Description
Simple and classic banana bread with a little Middle Eastern twist - tahini!
Ingredients
Units
Scale
- 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
Instructions
- Preheat oven to 350 degrees Fahrenheit and set rack to upper middle of oven.
- In a large bowl, mash your bananas using a fork or potato masher until bananas resemble a paste.
- Add your wet ingredients; coconut oil, tahini, eggs, vanilla and sugars to the banana mixture and fold until just combined.
- Next, add your dry ingredients; flour, baking powder, baking soda, allspice and salt. Fold until just about no streaks remain.
- Just before all your flour is incorporated, add your chopped dates and fold until just combined.
- Prepare your 9" loaf pan by pouring about 2 tablespoons of tahini in the bottom and with a pastry brush or paper towel, spread along bottom and sides until fully coated.*
- Pour your batter into prepared loaf and top with sesame seeds.
- Bake for 55-65 minutes until top is golden brown and tester inserted comes out clean.
- Allow to cool for 15 minutes and then remove from pan and allow to fully cool.
- Enjoy!
- Store on counter for up to 5 days or freeze for later use.*
Notes
- Dates are optional but a great addition for some natural sweetness. You may add chocolate chips or nuts in place if desired.
- You may simply coat your loaf pan with butter or shortening then dust with flour if you don't want to use tahini as your non-stick agent.
- Store bread covered at room temperature for 4-5 days. You may also freeze the entire loaf or individual slices. Wrap with plastic wrap then with foil and store in freezer for up to 3 months. Remove slice or loaf and allow to come to room temperature. Best when toasted for best flavor.