Tahini Banana Bread
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 543
- Total Fat
- 30
- Saturated Fat
- 3
- Carbohydrates
- 62
- Dietary Fiber
- 4
- Sugar
- 30
- Protein
- 9
- Cholesterol
- 47
- Sodium
- 331
- Total: 3 hr 5 min (includes cooling time)
- Active: 25 min
Ingredients
Nonstick cooking spray, for the pan
2 cups all-purpose flour (see Cook's Note)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup granulated sugar
2 large eggs
2/3 cup plus 2 tablespoons tahini
4 very ripe bananas, mashed (about 1 cup)
1/2 cup vegetable oil
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1 teaspoon black sesame seeds
1 teaspoon white sesame seeds
3 tablespoons confectioners' sugar
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.)