Tahini Banana Bread

Ingredients

• 3 ripe bananas (Spotty brown or heavily speckled; 2 bananas mashed and 1 banana sliced lengthwise or into thin pieces for the topping)
• 0.5 cup unsalted butter (Melted and cooled slightly)
• 0.5 cup tahini (Thoroughly stirred before measuring; divided between the batter and optional glaze)
• 0.75 cup granulated sugar
• 2 large eggs (At room temperature if possible)
• 1 tsp vanilla extract
• 1.5 cups all-purpose flour (Measured by spooning into cups and leveling)
• 1 tsp baking soda
• 0.5 tsp fine sea salt
• 1 tbsp sesame seeds (For sprinkling over the loaf)
• 0.75 cup powdered sugar (For the optional glaze)
• 2 tbsp milk (For the optional glaze; add enough to reach a drizzling consistency)

Steps

1. 1

   Heat the oven to 350°F (180°C). Grease a 9-by-5-inch loaf pan and line it with parchment, leaving an overhang on the long sides for lifting the finished loaf out of the pan.

2. 2

   In a large bowl, mash two of the ripe bananas until mostly smooth, leaving only a few small pieces for texture. Add the melted, slightly cooled butter, thoroughly stirred tahini, sugar, eggs, and vanilla. Whisk until smooth and evenly combined.

3. 3

   In a separate bowl, whisk together the flour, baking soda, and salt.

4. 4

   Add the dry ingredients to the banana mixture. Fold with a rubber spatula just until no dry streaks remain; do not overmix, or the loaf may become dense.

5. 5

   Scrape the batter into the prepared loaf pan and smooth the top. Arrange the remaining banana in slices over the batter, then sprinkle the sesame seeds evenly over the surface.

6. 6

   Bake for about 1¼ hours, rotating the pan halfway through, until the loaf is deeply browned and a toothpick inserted in the center comes out clean or with only a few moist crumbs. If the top darkens too quickly, tent it loosely with foil.

7. 7

   Cool the loaf in the pan for about 15 minutes. Use the parchment overhang to transfer it to a wire rack and cool completely before glazing or slicing.

8. 8

   For the optional glaze, whisk the powdered sugar, remaining tahini, and milk in a small bowl until smooth and pourable. Drizzle over the completely cooled loaf.

9. 9

   Slice and serve. For the best texture, allow the glaze to set briefly before serving, but serve glazed bread the day it is made.

Notes

The accessible source excerpt does not include the recipe's ingredient list or detailed method because the recipe is behind a membership prompt. The ingredient quantities and steps above are therefore a reconstruction from the available description and standard banana-bread technique, not a verified transcription. Use very ripe bananas with spotty brown or heavily patched peels. Stir tahini thoroughly, scraping the bottom of the jar, so the separated oil is fully incorporated. Unglazed bread can be wrapped and kept at room temperature for up to 4 days or refrigerated for up to 1 week. The sticky glaze makes storage difficult.

Nutrition per serving

• dessert
• quick bread
• baked
• banana bread
• tahini
• vegetarian
• make-ahead