Print

Tahini Date Banana Bread Recipe

Tahini Date Banana Bread Recipe
Print Recipe

★★★★★

5.3 from 30 reviews

This Tahini Date Banana Bread is a moist, flavorful twist on classic banana bread, enriched with creamy tahini and naturally sweet medjool dates. Perfectly spiced with cinnamon and topped with sesame seeds and flaky sea salt, this bread offers a unique combination of nutty and sweet flavors, ideal for breakfast, snacks, or dessert. Vegan-friendly and dairy-free, it’s both wholesome and delicious.

Ingredients

Scale

Dry Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 tsp cinnamon
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt

Wet Ingredients

  • 1 1/4 cups mashed overripe banana (about 3 bananas)
  • 1/2 cup brown sugar
  • 1/4 cup cane sugar
  • 1/4 cup non-dairy milk (such as almond or oat milk)
  • 1/4 cup olive oil
  • 3 tbsp tahini
  • 1 tsp vanilla extract

Add-ins and Toppings

  • 12 medjool dates, pitted and chopped
  • Sesame seeds for topping (optional)
  • Flaky sea salt for topping (optional)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8×4 inch loaf pan thoroughly and line it with parchment paper, leaving some overhang on the sides to easily lift out the bread later.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cinnamon, baking powder, baking soda, and salt until evenly combined. This ensures your leavening agents and spices are well distributed throughout the bread.
  3. Combine Wet Ingredients: In another bowl, beat the mashed overripe bananas with the brown sugar, cane sugar, non-dairy milk, olive oil, tahini, and vanilla extract until the mixture is smooth and homogenous.
  4. Mix Wet and Dry Ingredients: Pour the wet banana mixture into the bowl with the dry ingredients. Stir gently until just combined; be careful not to overmix to keep the bread tender.
  5. Add Dates: Fold the chopped medjool dates into the batter, distributing them evenly without breaking them down too much.
  6. Pour Batter and Add Toppings: Transfer the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle sesame seeds and a pinch of flaky sea salt over the surface for a crunchy, flavorful finish.
  7. Bake the Bread: Bake in the preheated oven for 60 to 65 minutes, or until the bread is deeply golden brown and a toothpick or cake tester inserted in the center comes out clean.
  8. Cool and Serve: Allow the banana bread to cool in the pan for about 30 minutes. Then lift it out using the parchment overhang and transfer to a wire rack to cool further. Slice and enjoy once completely cooled for best texture.

Notes

  • Use very ripe bananas for maximum sweetness and moisture.
  • Medjool dates add natural sweetness and chewy texture but can be substituted with raisins or chopped dried figs if desired.
  • Tahini adds a rich, nutty undertone and also makes this loaf dairy-free.
  • Non-dairy milk like oat, almond, or soy milk works well for a vegan version.
  • Don’t overmix the batter to keep the bread tender and moist.
  • Store banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
  • To freeze, wrap tightly in plastic wrap and foil, then freeze for up to 3 months.

Nutrition

Keywords: banana bread, tahini bread, vegan banana bread, date banana bread, dairy-free dessert, healthy banana bread, quick bread

Find it online: https://foodbylina.com/tahini-date-banana-bread-recipe/