Banana bread is an American staple. A big time comfort food. Un-fussy, un-pretentious and utterly delicious. But also, it’s basically cake.
This banana bread is not basically cake. It’s whole grain, higher in protein than usual (thanks almond flour! thanks tahini!), and has an incredible crumb and depth of flavor from the tahini…which I’m beginning to be convinced should be added to every baked good ever.
I feel very passionately about tahini. Don’t love it? It’s probably because you’re buying tahini that is mechanically ground, which most tahini is these days. This results in a bitter taste—which is not tahini’s inevitable fate! I encourage you to seek out stone ground tahini, which is the traditional processing method. This results in a suuuuper delicious, not at all bitter, eat it straight from the jar tahini. You’ll also want to make sure to get whole sesame (dark) tahini rather than hulled (light) tahini. This is also harder to find, but well worth the search, as it contains much higher nutrient values than tahini made from sesame seeds that have had the hull—the outer shell—removed. THIS IS MY FAVORITE BRAND. (Sorry, emphatic.) If you’re curious to learn more about tahini processing and nutritional values, check out my post here.
I made and photographed this tahini banana bread over Labor Day and took it to two potlucks that weekend…where multiple people from each gathering asked me for the recipe. Just saying. In case you needed any more convincing. :D
Black Sesame Tahini Banana Bread
Makes one 9"x5" loaf or two mini loaves
Adapted from A Cozy Kitchen
1 cup white whole wheat flour (or spelt or regular whole wheat if you can't find the white varietal)
1/4 cup almond meal
1/4 cup buckwheat flour
2 Tbsp. black sesame seeds (or brown), plus more for sprinkling
3/4 tsp. sea salt
1 tsp. baking soda
1/3 cup coconut oil, melted
1/4 cup muscovado sugar (unrefined brown sugar)
1/4 cup raw cane sugar
1 tsp. vanilla extract
3 Tbsp. tahini
4 ripe bananas, 3 mashed & 1 sliced lengthwise
1. Preheat oven to 350°F. Grease and line a loaf pan with parchment. Set aside.
2. Mix flours, sesame seeds, salt and baking soda in a bowl. Set aside.
3. In a separate medium bowl, mix coconut oil and sugars together until the sugar begins to dissolve. Whisk in egg and vanilla extract until mixture is smooth and thickened.
4. Add tahini and the mashed bananas to the wet ingredients. Stir until thoroughly incorporated.
5. Pour the dry ingredients into the wet. Gently stir together until just combined (it's okay if the batter is a bit lumpy).
6. Pour batter into prepared loaf pan. Sprinkle additional sesame seeds on top, then place the two long slices of banana on top, cut side face up. Push them down into the batter so they settle a bit.
7. Set pan on baking sheet (it's easier to pull out of the oven this way). Bake until a toothpick inserted in the center comes out clean, about an hour.