I love this banana bread because the tahini gives it a lovely depth of flavor and nutty sweetness. Once you start making banana bread, you'll never throw away a too-ripe banana again!
Technique Tip: The riper the bananas you use, the sweeter your banana bread will be. Make sure you don't over mix the batter once you add the flour, as this will make it tough.
Swap Option: Use honey in place of maple syrup, coconut oil in place of butter, milk in place of yogurt, soft brown sugar in place of Demerara sugar, plain flour in place of whole wheat flour. You can use chocolate chips, shredded coconut, cranberries, or raisins in place of walnuts for different textures.
- 1/4 cup creamy tahini
- 2 tablespoons maple syrup
- 1 stick butter (4 ounces)
- 1 1/4 cups Demerara sugar
- 1/2 cup plain yogurt, whole milk preferred
- 2 eggs
- 1 teaspoon baking soda
- 4 ripe bananas, peeled and mashed (about 2 cups)
- 1 teaspoon vanilla extract
- 2 1/4 cups whole wheat flour
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup chopped walnuts (optional)
- 1 tablespoon sesame seeds
1. Preheat the oven to 350 F. Line your loaf pan with baking paper.
2. Mix together tahini and maple syrup and set aside.
3. Melt butter in a medium pot. Remove from heat and whisk in sugar. Then add yogurt, eggs and baking soda.
4. Add bananas and vanilla, then stir to evenly combine. Add half of the tahini mixture, reserving some to swirl on top.
5. Sift in flour, cinnamon, salt and stir until you have a smooth batter. Do not over mix or the loaf will be tough. Gently mix in walnuts, if using.
6. Spoon mixture into prepared tin. Gently swirl the remaining tahini on the top of the cake in a pretty pattern. Sprinkle with sesame seeds.
7. Bake until a skewer inserted into the center comes out clean (about 1 hour). Cool for 10 minutes before turning out. Leave to cool on a wire rack. Store in an airtight container at room temperature for up to 2 days, or in the fridge for up to 10 days. It is great sliced and served with butter, or toasted.
If you want to make muffins: Line a 12-well muffin pan with paper molds. Spoon 1/4 cup of the batter mixture into each muffin tin. Bake at 350 F until risen, set and lightly golden (about 25 minutes).