🧾 Ingredients Needed
This easy tahini banana bread comes together with mostly pantry staple ingredients (and is perfect for using up overripe bananas and a jar of tahini!). Here's everything you need to grab:
𓇢 Ingredient Notes & Substitutions
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
- Light Tahini - I love this Lebanese tahini as it's beautifully creamy and light, and does not clump up or separate like some other brands. Tahini adds an incredible sesame flavor and richness to the banana loaf.
- Spotty Bananas - Ensure that you use ripe bananas that are soft and verging on overripe.
- Vegan Homemade Buttermilk - This is a quick and easy dairy-free alternative to buttermilk. Simply mix soy milk and apple cider vinegar. You can swap the soy for oat or almond milk and use lemon juice instead of vinegar if more convenient.
- Coconut Sugar - This adds a hint of caramelized flavor which compliments the tahini. Coconut sugar is a great way to keep the banana bread refined sugar-free if needed, but you can also use brown sugar. Liquid sweeteners such as agave or maple syrup can't be used.
- Olive Oil - I mostly bake with extra virgin olive oil, but if you find the slightly floral flavor of EVOO overwhelming, feel free to reach for a more neutral oil such as canola or sunflower oil.
- Ground Cinnamon - Although optional, it adds a beautiful spiced flavor to the tahini loaf. You can also experiment with adding other spices such as cardamom, nutmeg, or ground ginger.
- Leavening Agents - Both baking soda and baking powder are needed as they work together to create the perfect rise. Don't worry if it seems like a lot, as making banana bread without eggs means compensating with leaveners to get similar results.
🥣 How To Make Tahini Bread
Here are step-by-step images showing how to make tahini bread bread from scratch. Remember, the detailed printable recipe card is at the end of this page:
Step 1: Mash the ripe bananas until smooth in a large mixing bowl. A few banana chunks are fine, but I prefer to mash them thoroughly.
Step 2: Add the wet ingredients to the banana (coconut sugar, light tahini, olive oil, vanilla extract, and homemade buttermilk). Whisk to combine.
Step 3: In 2 parts, sift and carefully fold the dry ingredients into the wet (that's all-purpose flour, raising agents, cinnamon, and sea salt).
Step 4: Transfer the batter to a loaf pan lined with parchment paper and top with sesame seeds before baking. Bake for 55-65 minutes until risen and golden brown.
If you're a fan of tahini recipes, try my tahini cheesecake, tahini chocolate chip cookies, and tahini caramel slices next.
💡 Recipe Tips
Ripe bananas are a must. Underripe bananas are starchy and lack sweetness. They also won't be as easy to mash if on the starchy side. The bananas should be bright yellow with plenty of dark spots and an intense banana aroma.
Line the loaf pan with a parchment sling. Leaving an overhang on both sides of the loaf pan makes it easy to lift the loaf out once baked.
For the perfect crack down the center of the loaf, run a knife dipped in olive oil over the middle of the bread before baking.
I like to bake my loaf cakes on an aluminum baking sheet which conducts heat and helps bake the bread evenly from underneath.
💬 FAQs
I have not tried this. If you want to give it a go, use an all-purpose GF flour blend and let the batter rest for 30 minutes before baking.
I do not recommend using single-ingredient flour such as almond, millet, or oat flour. They will not work and behave a lot differently to standard flour.
When your banana bread has cooled, wrap any leftovers tightly in plastic wrap or foil or place them in an airtight container. It can be kept at room temperature for up to 5 days (provided your environment is not too warm) or in the fridge for up to 7 days.
Yes indeed! First, cut the bread into individual slices and separate them with sheets of parchment. Wrap them well or place them in a sealed container and freeze them for up to a month. To defrost, let it thaw at room temperature for a couple of hours.
🍞 More Quick Bread Recipes
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📖 Recipe
Description
Ingredients
- 118 ml (½ cup) soy milk, *see note 1
- 1 ¼ teaspoons apple cider vinegar
- 350 g (1 ½ cups) ripe bananas, approx 3x medium or 4x small bananas, weighed without skins *see note 2
- 120 g (½ cup) runny light tahini, *see note 3
- 150 g (¾ cup + 2 tablespoons) coconut sugar, or soft brown sugar
- 80 ml (⅓ cup) olive oil, *see note 4
- 1 tablespoon vanilla extract
- 280 g (2 ¼ cups) all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1 tablespoon sesame seeds
Instructions
- Make buttermilk: In a jug, mix the soy milk and apple cider vinegar and set aside.
- Mash the banana: To a large mixing bowl, add the banana and mash using a fork until smooth, a few small lumps are fine.
- Mix the wet ingredients: To the mashed banana, add the vegan buttermilk (soy milk + apple cider vinegar), runny tahini, coconut sugar, olive oil, and vanilla extract. Whisk to combine.
- Mix the dry ingredients: To a separate medium mixing bowl, add the flour, baking powder, baking soda, salt, and cinnamon. Whisk to combine.
- Make the batter: Sift half of the dry ingredients into the wet ingredients and fold the ingredients into the batter. Then fold in the other half of the dry ingredients until there are no pockets or streaks of flour. Do not be tempted to overmix!
- Assemble: Add the batter to the prepared loaf pan and smooth out the top of it with a spatula or knife. Place the pan on top of an aluminum tray or baking sheet. Optionally, dip a knife in olive oil and run it down the center of the loaf, this will help the loaf to crack in the center once it bakes.Sprinkle the top of the loaf with sesame seeds.
- Bake: Bake for 55-65 minutes. The loaf will rise and the top will be golden brown. Check the cake is done at the 55-minute mark by piercing it with a toothpick or a knife, the knife should come out clean with a small few crumbs on it. Continue to bake in 5-minute increments as and if needed until baked through.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a cooling rack to cool completely.
- Storage: When your cake has cooled, wrap any leftovers tightly in plastic or foil or place them in an airtight container. It can be kept at room temperature for up to 5 days (provided your environment is not too warm) or in the fridge for up to 7 days.To freeze, cut the bread into individual slices and separate them with sheets of parchment. Make sure they are wrapped well or place them in a sealed container and freeze for up to a month. To defrost, let it thaw at room temperature for a couple of hours.
Notes
- Soy Milk: This gives the best result, but you can also use almond milk or oat milk.
- Bananas: If measuring with cups, measure the quantity after mashing.
- Tahini: Go for good quality runny light tahini, dark tahini is too bitter. If your tahini is separated, run it through a high-speed blender first until smooth.
- Olive Oil: Or neutral oil like canola (rapeseed oil) or sunflower oil.
Nutrition
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