Tahini banana bread is about to become your new favorite baking obsession, and I’m not even exaggerating. This moist, nutty loaf is packed with ripe bananas, creamy tahini, Greek yogurt, and topped with the prettiest mix of black and white sesame seeds. Trust me, once you try this twist on classic banana bread, there’s no going back.
I first made this banana bread with tahini on a lazy Sunday afternoon when Isabella asked for something “different but still banana bread.” I had a jar of tahini sitting in the pantry from a hummus night earlier that week, and I thought… why not? Henry was skeptical (he always is with my kitchen experiments), but after one slice, he grabbed a second piece before I could even cut one for myself. That’s when I knew this recipe was a keeper.
The tahini adds this rich, slightly savory depth that pairs so well with the sweetness of ripe bananas and brown sugar. Plus, with Greek yogurt in the batter, every slice stays incredibly moist for days. If you love baking with simple, wholesome ingredients, you’ll also want to check out my healthy banana bread recipe for another favorite in our house.
Why You Will Love This Tahini Banana Bread
- Quick to prep the batter comes together in about 10 minutes with no fancy equipment needed
- Moist and tender thanks to the combo of tahini, Greek yogurt, and ripe bananas
- Nutty and rich with a flavor that’s totally different from your average banana bread
- Beautiful presentation with that sesame seed topping and bits of bittersweet chocolate
- Stays fresh for days it actually tastes better the next day (no, seriously)
- Family approved Emma, Noah, and Isabella all fight over the last slice
Ingredients For This Sesame Banana Bread
- Non-stick cooking spray for greasing the pan
- 6 ounces white whole-wheat flour (about 1-1/2 cups)
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1-1/2 cups mashed ripe banana (about 3 bananas)
- 1/3 cup 2% Greek yogurt this keeps the bread so moist
- 1/2 cup tahini (well stirred) the star ingredient
- 3 tablespoons unsalted butter (melted)
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 teaspoon white sesame seeds
- 1 teaspoon black sesame seeds
- 2 ounces bittersweet chocolate (finely chopped)
Substitution note: If you don’t have tahini on hand, almond butter or peanut butter will work. But the tahini gives the bread a unique, slightly earthy flavor that’s hard to beat.
How To Make This Moist Banana Bread Recipe Step By Step
- Preheat your oven to 350°F. Grease a 9-by-5-inch loaf pan with non-stick cooking spray.
- Mix the dry ingredients. In a medium bowl, whisk together the white whole-wheat flour, baking soda, and salt. Set it aside.
- Beat the wet ingredients. In a large bowl, use an electric mixer on medium speed to beat the mashed bananas, Greek yogurt, tahini, melted butter, vanilla extract, and eggs until smooth.
- Add the sugars. Beat in the granulated sugar and brown sugar until everything is well combined. (The batter will smell amazing at this point fair warning.)
- Fold it together. Gently fold the dry ingredients into the wet mixture. Don’t overmix a few small lumps are totally fine. Fold in the chopped bittersweet chocolate.
- Pour and top. Transfer the batter to your prepared loaf pan. Sprinkle the white and black sesame seeds evenly over the top.
- Bake for 55-60 minutes until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Storage And Reheating Tips
This tahini banana bread stores really well, which makes it great for meal prep or weekend baking.
Keep it covered at room temperature for up to 2 days. After that, wrap it tightly and refrigerate for up to 5 days. The flavors actually deepen overnight, so day-two slices are my personal favorite.
You can also freeze individual slices wrapped in plastic wrap for up to 3 months. Just pop a frozen slice in the toaster or microwave for about 30 seconds, and it tastes freshly baked.
Your Questions About Tahini Banana Bread Answered
Can i replace tahini with another ingredient?
Yes, you can swap tahini for almond butter or peanut butter and the bread will still turn out great. That said, tahini gives this moist banana bread recipe a unique, slightly savory flavor that’s really special. I’d say try it with tahini at least once before switching things up.
Can i make this banana bread without chocolate?
You bet. The chopped bittersweet chocolate is a nice touch, but it’s completely optional. The bread is plenty flavorful on its own thanks to the tahini and brown sugar combo. Skip the chocolate and you won’t need to change anything else.
How ripe should the bananas be for this recipe?
The riper, the better. You want bananas with lots of brown spots on the skin the kind most people would toss in the trash. Those super ripe bananas are sweeter, softer, and mash easily, which gives your sesame banana bread the best texture and flavor.
How should i store tahini banana bread?
Store it covered at room temperature for up to 2 days. For longer storage, wrap the loaf tightly (or individual slices) and refrigerate for up to 5 days. It also freezes well for up to 3 months.
Time To Bake This Tahini Banana Bread
This tahini banana bread is one of those recipes that feels special but is so simple to pull together. The nutty tahini, sweet ripe bananas, and that gorgeous sesame seed topping make every slice worth savoring. My kids ask for it almost every weekend now, and I’m happy to say yes every time.
Give it a try and let me know how yours turns out! Drop a comment below, and if you make it, be sure to tag me on Instagram. I’d love to see your bakes. Don’t forget to save this recipe to Pinterest so you always have it handy.
Recipes You May Like
If this tahini banana bread has you craving more baked goodness, you’ll love these favorites from my kitchen:
- Chocolate Chip Banana Bread a classic twist that never gets old
- Greek Yogurt Banana Bread another moist, protein-packed loaf the whole family loves
- No Butter Banana Bread for those lighter baking days
Happy baking
Amelia
Tahini Banana Bread With Sesame Seeds and Chocolate
- Total Time: 70 minutes
- Yield: 1 loaf (about 10 slices) 1x
Description
This moist, nutty tahini banana bread is packed with ripe bananas, creamy tahini, Greek yogurt, and topped with the prettiest mix of black and white sesame seeds and bittersweet chocolate. Once you try this twist on classic banana bread, there’s no going back.
Ingredients
- Non-stick cooking spray
- 6 ounces white whole-wheat flour (about 1–1/2 cups)
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1–1/2 cups mashed ripe banana (about 3 bananas)
- 1/3 cup 2% Greek yogurt
- 1/2 cup tahini (well stirred)
- 3 tablespoons unsalted butter (melted)
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 teaspoon white sesame seeds
- 1 teaspoon black sesame seeds
- 2 ounces bittersweet chocolate (finely chopped)
Instructions
- Preheat your oven to 350°F. Grease a 9-by-5-inch loaf pan with non-stick cooking spray.
- In a medium bowl, whisk together the white whole-wheat flour, baking soda, and salt. Set it aside.
- In a large bowl, use an electric mixer on medium speed to beat the mashed bananas, Greek yogurt, tahini, melted butter, vanilla extract, and eggs until smooth.
- Beat in the granulated sugar and brown sugar until everything is well combined.
- Gently fold the dry ingredients into the wet mixture. Don’t overmix a few small lumps are totally fine. Fold in the chopped bittersweet chocolate.
- Transfer the batter to your prepared loaf pan. Sprinkle the white and black sesame seeds evenly over the top.
- Bake for 55-60 minutes until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
Store covered at room temperature for up to 2 days, or wrap tightly and refrigerate for up to 5 days. Freezes well for up to 3 months just pop a frozen slice in the toaster or microwave for about 30 seconds. The flavors actually deepen overnight, so day-two slices are the best. You can swap tahini for almond butter or peanut butter, but tahini gives the bread a unique, slightly earthy flavor that’s hard to beat.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
