Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Tahini Banana Bread
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- Level: Easy
- Total: 3 hr 5 min (includes cooling time)
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 543
- Total Fat
- 30 g
- Saturated Fat
- 3 g
- Carbohydrates
- 62 g
- Dietary Fiber
- 4 g
- Sugar
- 30 g
- Protein
- 9 g
- Cholesterol
- 47 mg
- Sodium
- 331 mg
Tahini helps keep this bread moist and adds a nutty flavor that pairs perfectly with bananas.
- Level: Easy
- Total: 3 hr 5 min (includes cooling time)
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 543
- Total Fat
- 30 g
- Saturated Fat
- 3 g
- Carbohydrates
- 62 g
- Dietary Fiber
- 4 g
- Sugar
- 30 g
- Protein
- 9 g
- Cholesterol
- 47 mg
- Sodium
- 331 mg
Ingredients
Directions
- Preheat the oven to 325 degrees F. Spray a 9-by-5-inch glass loaf pan with cooking spray.
- Whisk the flour, baking powder, baking soda and salt in a medium bowl. Add the granulated sugar, eggs and 2/3 cup tahini to the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until creamy, 3 to 4 minutes. Reduce the speed to low and add the bananas, oil, vanilla and cinnamon. Add the flour in 3 batches, making sure it is well combined after each addition.
- Pour the batter into the prepared pan. Mix the black and white sesame seeds in a small bowl and sprinkle on top. Bake until deep golden brown and a skewer inserted into the center comes out clean or mostly clean with some moist crumbs clinging to it, about 1 hour and 20 minutes. Let cool in the pan for 15 minutes, then remove to a wire rack to cool completely, about 1 hour.
- Stir together the confectioners' sugar, 4 teaspoons warm water and the remaining 2 tablespoons tahini in a small bowl until smooth. Drizzle the top of the bread with the glaze.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
