Banana Bread with Tahini Swirl
This bake relies on the contrast between the moist, dense banana crumb and the bitter, nutty ribbons of tahini. By swirling a thick tahini paste through the batter just before it enters the oven, you create distinct pockets of roasted sesame flavor that cut through the natural sweetness of the overripe bananas.
Wait for the spots
Use bananas that are dark brown or nearly black; they provide the necessary moisture and sugar content to carry the tahini.
- 9x5 inch loaf pan
- large mixing bowl
- whisk
- silicone spatula
- skewer or paring knife
What goes in.
- 3large, overripe bananas, mashed
- 1/2 cupmelted unsalted butter
- 3/4 cuppacked light brown sugar
- 1large egg, room temperature
- 1 tspvanilla extract
- 1 1/2 cupsall-purpose flour
- 1 tspbaking soda
- 1/2 tspkosher salt
- 1/3 cuprunny tahini
- 1 tbspmaple syrup (optional, for tahini mixture)
Marbling the batter
Do not overmix the tahini into the batter. Use a skewer to pull the tahini through in a figure-eight motion, stopping before the colors fully combine.
The method.
Prep the oven and pan
Heat your oven to 350°F (175°C). Grease the loaf pan thoroughly or line it with parchment paper for an easy release.
Combine wet ingredients
In a large bowl, whisk the mashed bananas, melted butter, brown sugar, egg, and vanilla until smooth.
Fold in dry ingredients
Add the flour, baking soda, and salt. Fold gently with a spatula until just combined; visible streaks of flour are better than overworking the batter.
Prepare the tahini
In a small bowl, stir the tahini with the maple syrup until smooth. If the tahini is too thick, add a teaspoon of warm water.
Assemble
Pour half the banana batter into the pan. Drizzle half the tahini over the top. Add the remaining batter, then drizzle the rest of the tahini on top. Use a knife to swirl the tahini into the loaf.
Bake
Bake for 55 to 65 minutes. The bread is finished when a skewer inserted into the center comes out clean of wet batter.
Other turns to take.
Sesame crunch
Sprinkle a tablespoon of black and white sesame seeds over the top of the batter before baking for added texture.
Chocolate addition
Fold in 1/2 cup of dark chocolate chips into the batter for a deeper flavor profile.
When it doesn't go to plan.
Whisk the tahini well before measuring; the oils often separate in the jar.
Let the bread cool in the pan for 15 minutes before moving it to a wire rack to prevent it from crumbling.
If the top browns too quickly before the center is set, drape a piece of aluminum foil over the pan for the final 15 minutes of baking.
The ones that keep coming up.
Can I use natural, crunchy tahini?
Yes, but ensure it is well-mixed. If it is too grainy, it will affect the final texture of the crumb.
How do I store this?
Keep it at room temperature in an airtight container for up to three days, or freeze slices individually wrapped.
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