tahini date banana bread
no, the internet doesn’t need another banana bread recipe, but I’ve made this a few times for friends and family and couldn’t stop getting comments about how good it was and requests to make it again so HERE WE ARE. Maybe you will make this and have the same thoughts. Maybe you will eat it in one sitting. Maybe you will never need another banana bread recipe again. Maybe!
Tahini and dates make an incredibly *moist* (yes, I said it) banana bread that even tastes better the following day. Give it a try, and let me know what you think!
INGREDIENTS
1 1/4 cup all purpose flour
1 tsp. baking powder
1 tsp. salt
3 ripe bananas + 1 for topping (optional)
1 tsp. cinnamon
1/2 cup (1 stick) unsalted butter
3/4 cup granulated sugar
1/4 cup dark brown sugar
1 tsp. vanilla extract
1/2 cup tahini
2 large eggs, room temperature
10 medjool dates, chopped
1/4 cup sesame seeds + more for topping
DIRECTIONS
Prep: Preheat oven to 350ºF/180ºC. Prepare a 9x5” loaf pan or an 8x8” baking dish with a generous coating of nonstick spray and parchment paper that hangs over the sides, for easy release after baking.
Brown the butter: In a small saucepan, melt 1 stick of butter over medium-high heat. Once butter starts to foam, whisk constantly. You will see the butter begin to take on a toasty brown color, and have a nutty fragrance. When the butter has a toasted brown color (about 2 more minutes), turn off heat and let cool for 10 minutes.
Make the batter: In a small bowl, whisk together the 1 1/4 cup flour, 1 tsp. baking powder and 1 tsp. salt.
In a large bowl, mash three overly ripe bananas with 1 tsp. cinnamon. Add browned butter, 3/4 cup granulated sugar, 1/4 cup brown sugar, 1 tsp. vanilla extract, 1/2 cup tahini, and 2 eggs. Whisk until well combined.
Add dry ingredients to wet ingredients and gently fold until no dry streaks remain. Fold in the chopped dates and 1/4 cup sesame seeds until just dispersed throughout the batter. Avoid over mixing the batter!
Bake: Pour the batter into your prepared loaf pan. If desired, top with an additional sliced banana and extra sesame seeds. Bake for 45-50 minutes, or until a cake tester comes out clean.
