Best Tahini Banana Bread Recipe - How To Make Tahini Banana Bread - Good Housekeeping

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This super easy, one-bowl banana bread gets an earthy upgrade from our super easy homemade tahini (in the batter) and sesame seeds (sprinkled on top). Tuck into a thick slice smeared with butter, or cut up cubes to sprinkle over ice cream or yogurt for a delightful treat.

Yields:

8 - 10 serving(s)

Total Time:

1 hr 30 mins

Cal/Serv:

282

Ingredients

• 4 tbsp.

  unsalted butter, melted, plus more for greasing pan

• 1/4 c.

  granulated sugar

• 1/4 c.

  honey

• 1/4 c.

  Homemade Tahini

• 2

  large eggs, at room temperature

• 1 tsp.

  pure vanilla extract

• 1 1/2 c.

  mashed ripe bananas (about 3 medium), plus 1 whole banana halved lengthwise

• 1 tsp.

  baking soda

• 1/4 tsp.

  kosher salt

• 1 1/2 c.

  all-purpose flour

• 2 tsp.

  sesame seeds

Directions

• 1. Step 1Heat oven to 350°F. Brush 9- by 5-inch loaf pan with butter and line with parchment paper, leaving overhang on long sides.
  2. Step 2 In large bowl, whisk together butter, sugar, honey, tahini, eggs, and vanilla until combined. Whisk in mashed bananas, then baking soda and salt until thoroughly combined. Add flour and whisk just until combined and no flour streaks remain.
  3. Step 3Transfer batter to prepared pan and smooth top. Sprinkle with sesame seeds and top with halved banana, cut side up. Bake, tenting top with foil if getting dark, until wooden pick inserted in center comes out clean,
     60 to 70 minutes. Let loaf cool in pan 10 minutes, then use parchment to transfer to wire rack to cool completely.

NUTRITIONAL INFORMATION (per serving): About 282 calories, 11 g fat (4.5 g saturated), 56 mg cholesterol, 212 mg sodium, 43 g carbohydrate, 3 g fiber, 19.5 g sugar (13.5 g added sugar), 6 g protein

Did you make this recipe? Comment below!

Assistant Food Editor

Joy (she/her) is the Assistant Food Editor on the food team, where she develops and tests recipes to ensure both deliciousness and accuracy before they appear in titles like Good Housekeeping, Women’s Health, Woman’s Day, Prevention, and Country Living. After graduating from UChicago with a major in political science, she made the (best) decision to pursue her passion for food by enrolling in pastry school and working at her dream NYC restaurant, Gramercy Tavern. Before joining the GH team, Joy assisted on cookbook and editorial shoots, ran an Instagram micro bakery, and worked as a freelance writer and developer with bylines appearing in Eater, Food52, Simply Recipes, Food Network, and more. Joy has a special place in her heart for croissants and tiramisu, and is always on the hunt for the next cafe to explore in the city (a journey that never ends!).

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