Tahini Swirl Banana Bread
Moist banana bread with a nutty tahini-honey swirl, perfect for breakfast or a snack.
It’s a one-bowl wonder that comes together quickly, and the result is a tender, flavorful loaf that’s perfect for breakfast, an afternoon snack, or even dessert. The tahini adds a subtle savoriness that balances the sweetness of the bananas and honey, making this loaf feel grown-up yet comforting.
Serve it slightly warm or at room temperature, and watch it disappear. It’s the kind of bake that makes your kitchen smell amazing and your mornings a little brighter.
Ingredients
- 3 very ripe bananas, mashed (about 1 cup)
- 1/3 cup tahini, well stirred
- 1/4 cup honey
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted and slightly cooled
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup plain yogurt (or sour cream)
- 2 tablespoons sesame seeds (optional, for topping)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper, leaving overhang on the long sides.
- In a small bowl, mix the tahini and honey until smooth. Set aside.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- In a large bowl, whisk the melted butter, granulated sugar, and brown sugar until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla and yogurt.
- Add the mashed bananas and mix until incorporated.
- Gently fold the dry ingredients into the wet ingredients until just combined; do not overmix.
- Pour half of the batter into the prepared loaf pan. Dollop half of the tahini-honey mixture over the batter and swirl with a knife. Pour the remaining batter on top, then dollop the remaining tahini mixture and swirl gently.
- Sprinkle with sesame seeds if using.
- Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent with foil after 30 minutes.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Cook’s tips
- Use very ripe bananas with brown spots for maximum sweetness and moisture.
- Stir tahini well before measuring, as it separates.
- Don’t overmix the batter to keep the bread tender.
- For a deeper swirl, use a skewer to gently swirl without fully incorporating.
Substitutions
- Swap honey with maple syrup for a vegan version.
- Use gluten-free all-purpose flour blend if needed.
- Replace yogurt with plant-based yogurt or applesauce.
Storage & reheating
Store cooled bread wrapped tightly at room temperature for up to 3 days, or refrigerate for up to 1 week. Freeze slices for up to 3 months.
Frequently asked questions
Can I make this banana bread vegan?
Yes, substitute the honey with maple syrup, the eggs with flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg), and the yogurt with a plant-based yogurt. Use a vegan butter substitute.
What if I don’t have tahini?
You can substitute with another nut or seed butter like almond butter or sunflower seed butter, though the flavor will differ.
How do I know when the bread is done?
A toothpick inserted into the center should come out clean or with a few moist crumbs. If it comes out with wet batter, bake for another 5 minutes and check again.
Can I use frozen bananas?
Yes, thaw frozen bananas and drain excess liquid before mashing. They work perfectly and are often sweeter.
