Tahini Banana Bread

The one thing Ill never forget from 2020 specially the early days of the global pandemic and what seemed the whole world jumped on was the Banana bread wagon. Remember how everybody was obsessed about banana bread to the point there was a shortage of all purpose flour. Well that was 2020 and aren’t we glad thats behind us. Back to banana breads! Let me introduce you to our latest favorite Tahini Banana Bread.

My husband loves a good banana bread and every ones in a while when we get coffee over the weekend he always gets a slice as a treat.  And every once in a while when I get an urge to bake I make a banana bread for him. This time I thought of going a step further and I tried something fun and different. I deliberately let a few bananas go super ripe just for this occasion and paired it with tahini, the result was a super moist, tender, nutty, a little salty, yet sweet and oh so delicious banana bread. I promise it will be one of your favorite banana bread recipes. 

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Tahini Banana Bread, makes 8-10 slices

INGREDIENTS

• 3 overripe medium bananas, mashed, about 1 cup mashed
• ½ cup avocado or any neutral oil
• ½ cup brown or coconut sugar
• 2 eggs, room temperature
• 1/3 cup good quality organic tahini
• 1 teaspoon vanilla extract
• 4 dates pitted and chopped
• 2 leveled teaspoons baking powder
• ½ teaspoon salt
• 1 ½ cups paleo ,gluten free baking mix or all purpose flour
• Tahini Caramel
• 3 tablespoons tahini
• 1-2 tablespoons cream or milk to thin
• 3 tablespoons confectionery sugar
• ¼ teaspoon of salt
• toasted sesame seeds for sprinkling on top, optional

INSTRUCTIONS

1. Preheat oven to 350ºF. Grease a 9 x 5 inch loaf pan and set aside.
2. In a large bowl, whisk together mashed bananas, brown sugar with the oil, stir to combine. Add the tahini , vanilla and eggs and whisk to make smooth batter.
3. In a separate bowl, combine the flour, baking powder, and salt. Fold the dry ingredients into the wet. Do not over mix. Transfer the batter to the prepare pan.
4. Bake for 40-50 minutes, or until a knife o skewer inserted in the center comes out clean. Allow to cool for 15 minutes before removing from loaf pan.
5. While the bread cools, make the tahini caramel glaze. In a small saucepan over medium heat, combine the tahini, milk, sugar, and salt and whisk vigorously until smooth. Pour the glaze over the warm bread and sprinkle with toasted sesame seeds for added crunch. Enjoy!