Tahini Banana Bread
This 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.
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Servings: 10 people
Equipment
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
If Making Buttermilk Substitute
- 1 1/2 teaspoons white vinegar
- 1/2 cup milk (remove 1 1/2 teaspoons of milk)
Instructions
Make the Buttermilk Substitute (skip this step if you have buttermilk):
- First, add 1 1/2 teaspoons of white vinegar to a 1/2 cup measuring cup. Fill the rest of the 1/2 cup with milk. Let sit while preparing the other ingredients. It should only take a few minutes for the milk to start to curdle (that's what we want it to look like!).
For the Tahini Banana Bread:
- Preheat the oven to 325 degrees Fahrenheit. Mash the bananas in a bowl. Set aside. In a large mixing bowl, add extra-virgin olive oil, tahini, granulated sugar, and brown sugar. Whisk thoroughly.
- Whisk in the eggs. Add the vanilla extract and buttermilk. Add the baking soda and salt, then with a spatula, gradually mix in the flour. Make sure to scrape the sides. Stir the ingredients until just combined. Do not over-mix!
- Cover the loaf pan with parchment paper, then pour the batter in. If using a glass loaf pan, bake for 80-85 minutes. If using a metal pan, bake for 70-75 minutes. The banana bread will be done when you stick a toothpick in the center and moist crumbs stick to it. If wet batter sticks to the toothpick, it needs to bake longer.
- Allow the banana bread to cool on a cooling rack for 10-15 minutes before cutting into slices and serving. Top the slices with butter. Enjoy!
Notes
I used a 6-inch x 10-inch glass loaf pan for this banana bread. If you're using a smaller pan, keep an eye on bake time. Also, metal pans cook this banana bread faster.
Make sure to use ripe bananas for this recipe. The banana peel should have brown spots on it. Ripe bananas add natural sweetness to this banana bread and help make the bread moist!
Storage:
Store this tahini banana bread in an airtight container at room temperature for up to 3 days. If stored in the fridge, it will last about 5 days. To freeze this banana bread, store it in an airtight container for up to 3 months. Allow it to thaw to room temperature before eating.
Nutrition
Serving: 1slice | Calories: 449kcal | Carbohydrates: 53g | Protein: 6g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.004g | Cholesterol: 39mg | Sodium: 379mg | Potassium: 135mg | Fiber: 1g | Sugar: 32g | Vitamin A: 82IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 2mg
Calories: 449kcal
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