Tahini Banana Bread

Name: Tahini Banana Bread
Prep time: 10 min
Cook time: 85 min
Total time: 95 min
Ingredients: 1 1/2 cups mashed ripe bananas ((about 3-4 bananas)); 3/4 cup extra-virgin olive oil; 1/2 cup tahini; 3/4 cup granulated sugar; 3/4 cup brown sugar ((light or brown works)); 1/2 cup buttermilk; 2 large eggs; 1 teaspoon vanilla extract; 1 teaspoon baking soda; 1 teaspoon salt; 2 cups all-purpose flour; 1 1/2 teaspoons white vinegar; 1/2 cup milk (remove 1 1/2 teaspoons of milk)

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This no butter tahini banana bread is incredibly moist, sweet, and so delicious! The tahini gives it a slight nutty flavor while the extra-virgin olive oil and buttermilk gives it the melt-in-your-mouth texture.

Tahini banana bread loaf with two slices already cut. It sits on a wooden cutting board with a dish of butter pads in the background.

I’ve been loving adding tahini to my baked goods (like these tahini pumpkin chocolate chip cookies). So when I realized the bananas on my counter were about to go bad, I knew it was time to whip up some banana bread. Why not add some tahini to them?

And thank goodness I did because this tahini banana bread is SO. GOOD. I think you’re going to love it too.

This recipe does call for buttermilk but I always make my own substitute. To make the 1/2 cup of buttermilk this recipe calls for, I add 1 1/2 teaspoons of white vinegar to a measuring cup and add milk until it reaches 1/2 cup total. I let it sit while I’m making the batter and after a few minutes, it’s the perfect buttermilk substitute.

If you’re looking for more recipes, check out these fluffy buttermilk pancakes or whip up some buttermilk cornbread with a pot of chili for dinner.

Interested in sourdough discard recipes? Try these sourdough discard banana chocolate chip muffins or sourdough discard peanut butter cookies!!

Looking for another delicious bread option? Check out this chocolate chunk banana bread or cranberry wild rice bread!

Why You’ll Love This Recipe

Super Moist – The bananas, extra-virgin olive oil, and buttermilk make this banana bread incredibly moist.
Simple – This banana bread came together easily. I pretty much used one bowl aside from the bowl I used to mash my bananas in. A whisk and spatula were all I used to mix the ingredients. No need for a hand or stand mixer.
Lower Oven Temp = Perfectly Baked Banana Bread – Ever had the trouble of baking banana bread but the inside is not cooked while the top of the bread is starting to burn? You don’t have to worry about this with this recipe! I bake the bread at 325 degrees Fahrenheit which allows the bread to bake slower but more evenly. It came out perfect.

Three slices of tahini banana bread with butter spread on them. They are sitting on top of a wooden cutting board with a dish of butter pads and the loaf next to them.

Ingredients

Extra-Virgin Olive Oil – add moisture and richness to the banana bread. Make sure that it’s extra-virgin olive oil, as this kind has the mildest flavor.
Granulated Sugar
Brown Sugar – I used dark-brown sugar for this recipe, but light-brown sugar would be just as lovely.
Mashed Bananas – I like to mash them *just enough* but still leave some chunks of banana because I love the texture of it in my bread. Mash them to your liking!
Buttermilk (or milk and white vinegar) – Gives the banana bread even more moisture.
Vanilla Extract – Packs a lot of flavor!
Eggs
Tahini – Adds flavor, depth, and nuttiness to the banana bread.
All-Purpose Flour
Baking Soda
Salt

See recipe card for quantities.

Step-By-Step Instructions

Step 1: Set oven to 325 degrees Fahrenheit. If you do not have buttermilk, make your own with vinegar and milk (full instructions in the recipe card below). Set aside. Mash 3-5 bananas in a large bowl. Set aside.

tahini and olive oil in a mixing bowl with a whisk.

Step 2: In a large mixing bowl, whisk together the tahini and extra-virgin olive oil.

Tahini, olive oil, brown and white sugar, vanilla extract and eggs mixed together in a mixing bowl.

Step 3: Add the granulated sugar, brown sugar, vanilla extract, and eggs. Add the buttermilk. Whisk until combined.

All the ingredients for the tahini banana bread in a mixing bowl with a spatula.

Step 4: Fold in the mashed bananas with a spatula or wooden spoon. Then add the baking soda, salt, and gradually pour the flour into the mixing bowl. Mix until completely combined.

Tahini Banana Bread batter in a loaf pan with parchment paper.

Step 5: Prepare a loaf pan (I use a 6-inch by 10-inch glass pan) with parchment paper and pour the batter into it. It will nearly fill the loaf pan. Bake the bread for 80-85 minutes. If using a metal pan, bake for 70-75 minutes.

Fully baked loaf of tahini banana bread on a wooden cutting board.

Step 6: Stick a toothpick in the center of the banana bread. If moist crumbs stick to it, it is done. If it still has wet batter on it, it needs to be baked longer. Allow it to cool for 10-15 minutes before cutting into slices and serving. Top the slices with butter and enjoy!

Hint: Make sure to mix the ingredients until just combined. This is because the more you mix, the more the gluten develops. If you over mix, you run the risk of a dense banana bread. We’re going for moist here!

Substitutions and Variations

Tahini – While the tahini adds flavor to this banana bread, you certainly don’t *need* it. So if you don’t have any on hand, this bread should come out beautifully without it too.
Butter – If you don’t have extra-virgin olive oil, you can use melted butter. If using salted butter, you can leave the teaspoon of salt out of this recipe. If using unsalted, keep the salt in the recipe.
Buttermilk Substitute – If you don’t have buttermilk (or don’t want to make the buttermilk substitute) you can add whole milk or try greek yogurt. It will have a bit different texture.
Cinnamon – In the fall, it’s fun to add some spices to banana bread. Add a teaspoon of cinnamon, 1/4 teaspoon of nutmeg, and 1/4 teaspoon of ginger for an added autumnal flavor.
Nuts – Add some chopped walnuts or pecans to this banana bread to give it a little crunch.
Chocolate Chips – I love to add chocolate chips to my banana bread. Dark chocolate or semi-sweet chocolate chips work.

Equipment

Pyrex Measuring Cup – for buttermilk
Measuring Cup
Measuring Spoons
Mixing Bowl
Whisk
Spatula
Loaf Pan (I use a glass 6×10-inch loaf pan)
Parchment Paper

Storage

Store in an airtight container for up to 3 days. The banana bread will last in the fridge for up to 5 days.

If freezing, store in an airtight container for up to 3 months. Allow it to come to room temperature before eating.

Top tip

I baked my banana bread in a glass loaf pan and took 85 minutes to fully bake. If you use a metal loaf pan, your banana bread should take 70-75 minutes.

FAQ

Do I have to use tahini?

Tahini adds a unique flavor and nuttiness to this banana bread. But you certainly don’t have to add it to the banana bread. It will still be delicious without it.

What can I substitute for the tahini?

If you wish to use a different nut or seed butter, almond butter or peanut butter would also work. This will change the flavor the banana bread. I haven’t tested it with either of these butters, so let me know how it pans out for you if you do try one of them!

Is this tahini banana bread gluten-free?

No, it is not. You can certainly try it with gluten-free flour instead of all-purpose flour. It will most likely change the texture/taste of the banana bread, though.

Do I need ripe bananas for this banana bread?

Definitely! They make the banana bread so sweet. You’ll know your bananas are ripe if they have brown spots on the peel.

Can I use frozen bananas for this recipe?

Yes! Just make sure you thaw them before adding them to the batter.

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