Today we’re stirring black sesame tahini into banana bread and changing the entire banana bread game.
Well, okay, we’re not really changing the game. It’s still regular old banana bread.
But the addition of black sesame tahini not only turns this loaf a beautiful shade of charcoal, it also gives it a deep, earthy, nutty flavor. And the layer of sesame seeds and sugar on top? Crunchy, seedy bliss.
This is a delightfully different banana bread.
Let’s do this!
If you’ve had tahini before, you already know that it’s a silky smooth, slightly bitter, more sophisticated cousin of peanut butter. It’s used to make hummus, makes killer dipping sauces, and is great drizzled over stir-fry, noodles, or even a bowl of oatmeal!
While it’s usually used for savory purposes, I think tahini melds beautifully into sweets, too. It balances the sweetness with its bitter undertones, and adds an earthy element to otherwise overly sacarine dishes.
The difference between standard (white) tahini and black tahini is simply this: standard tahini is made by grinding white sesame seeds into a paste, black tahini is made by grinding black sesame seeds into a paste. Really, that’s it.
Both can be used interchangeably, though black tahini will invariably turn whatever you’re making black.
In this case, banana bread. For some reason, a black loaf of banana bread that isn’t chocolatey just gets me excited.
I also find the flavor of black sesame tahini to be every so slightly more nutty and savory, which is a fun addition to banana bread. I have this brand in my cabinet right now, and usually find black tahini at Asian Markets mores than anywhere else. Every once in a while I see it on clearance at a Marshalls or TJMaxx (for like $3 a jar- in which case I buy five at a time and get very unusual glances from the cashier). 
I don’t usually like to create recipes using hard-to-find ingredients, since I want everyone to be able to make them with ease. My goal is to make healthy cooking and baking easy and accessible to everyone, and to not overwhelm beginners with unusual ‘health food’ ingredients. That said, I think the black sesame tahini is just plain fun to bake with. If you only have access to regular tahini (which should be in your regular grocery store, maybe in the ‘natural’ or ‘international’ aisles, or maybe just on the shelves next to the peanut butter), don’t let that stop you from baking this tahini-infused loaf. I’ve made it with regular tahini several times, and love the flavor; black tahini is not a deal breaker here. Just a fun twist.
Either way, I think you’re going to love this banana bread. It’s:
Tender
Sweet
Slightly nutty
Healthy
and Totally delicious!
If you make it, let me know how it turns out! Leave a comment below, or take a picture and tag me on Instagram. I love seeing your creations!
Black Sesame Banana Bread
Ingredients
- 3 large ripe bananas (the more black spots, the better)
- 1 egg
- 1/2 cup maple syrup
- 1/4 cup black sesame tahini*
- 2 Tablespoons extra virgin olive oil or coconut oil, melted
- 1 teaspoon vanilla extract
- 1 1/2 cups white whole wheat flour**
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Topping
- 2 Tablespoons black sesame seeds
- 1 teaspoon organic cane sugar
Instructions
- 1. Preheat oven to 350 degrees Fahrenheit. Grease a loaf pan with nonstick spray or line with parchment paper. Set aside.
- 2. Peel bananas and mash them in a large mixing bowl (I like to use a potato masher to make this easier, but a fork works, too). Add egg, maple syrup tahini, olive oil, and vanilla, and mash once more to fully combine.
- 3. Add all remaining ingredients and use a rubber spatula to stir the batter until fully combined. Pour batter into prepared loaf pan, and top with sesame seeds and sugar.
- 4. Bake for 40-45 minutes, or until banana bread is cooked through (since it's a dark loaf, it's hard to tell by looking/touching when it's ready. A toothpick inserted into the center should come out clean).
- 5. Let banana bread cool for 10-15 minutes before turning it out of the pan and letting cool completely on a wire rack. Slice and serve when warm, or store cooled bread in an airtight container at room temperature for up to 5 days.
Notes
**White whole wheat flour has the same nutritional profile as regular whole wheat, but a more mild flavor and texture. If desired, regular whole wheat, all-purpose, or a combination of the two may be used in place of the white whole wheat called for in this recipe.
Vegan Friends: this recipe works just as well with a flax egg in place of the chicken egg (1T ground flax + 3 Tablespoons water). The final loaf will be ever so slightly more dense, but still quite enjoyable.