Fluffy Sesame Banana Bread with Tahini

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This Sesame Banana Bread is moist and fluffy with a nutty flavor from tahini, and great texture from toasted black and white sesame seeds.

Straight on view of a loaf of sliced banana bread on a cutting board with a knife and dish towel and a jar of honey in the background.

Why You Should Try This Banana Bread

If you love banana bread but want to try something unique, this sesame banana bread is the way to go. Tahini provides moisture and a subtle nutty flavor to the bread. The sesame seeds run throughout, as well as, on top of the bread, giving a crispy, crunchy texture.

My inspiration for this recipe was Bon Appetit’s Sesame Banana Bread. I found their version a bit too sweet, so I cut back on the amount of sugar. I also use sour cream in my version for moisture and tanginess to further balance out the sweetness. The result is a moist and fluffy banana bread, which one of my friends proclaimed was the “best banana bread” he ever had (thanks, Eric :)).

Ingredient Notes

Bananas- As you likely already know, it’s important that the bananas you use for banana bread are very ripe. The skin should definitely have some black spots on it for the best results.
Sesame seeds- You can use either black or white sesame seeds or a combination of both.
Tahini- This provides a great, nutty flavor to the bread. I think almond butter would also work well.
Sour cream- If you don’t want to use sour cream, plain, full fat, Greek yogurt is a good substitute.

Banana Bread Ingredients including bananas, black and white sesame seeds, tahini, flour, brown sugar and eggs.

Recipe Steps

To start, grease, flour and line a 9×5 inch loaf pan (1). Then, toast a portion of the sesame seeds in a pan over the stove until the white seeds turn golden (2). Next, whisk together the dry ingredients (3). Then whisk together the eggs and brown sugar thoroughly (4).

Banana bread steads including prepping the pan, toasting sesame seeds and combining dry ingredients.

Whisk in the oil, vanilla and sour cream into the eggs and sugars (5). Next, combine the wet and dry ingredients, and fold in the toasted sesame seeds (6). Then, transfer the batter to your prepared pan and top with untoasted sesame seeds (7). Bake on the center rack of the oven at 350F for approximately 45-55 minutes (8).

To serve, I love to spread the bread with softened butter, a drizzle of honey and a sprinkle of flakey salt. Maple syrup works great too!

Banana bread steps including combining the wet and dry ingredients and baking the loaf.

Recipe FAQs

Is banana bread a type of bread?

Banana bread is referred to as a quick bread. It’s leavened with baking powder and/or baking soda, rather than yeast. The composition of the batter is similar to that of a muffin.

What do you eat with banana bread?

Banana bread is good to eat on it’s on. You can also spread a slice with butter and add a drizzle of honey or maple syrup on top.

Should you refrigerate banana bread?

After slicing into the banana bread, you can store it in an airtight container and leave it on the counter at room temperature for up to 2 days. You can store it in the refrigerator for up to 5-7 days. You can also wrap it in plastic wrap and store it in the freezer for up to 3 months.

How do you get bananas to ripen quickly?

In order to make bananas ripen more quickly, place them in a brown bag and seal it shut. The carbon dioxide will build up in this enclosed environment, causing the bananas to ripen more quickly.

Angled view of a loaf of banana bread on a cutting board with a slice in front of it topped with butter and honey on a light surface.

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Straight on close up view on sliced Sesame Banana Bread on a cutting board with a bowl and jar of honey in the background.

Fluffy Sesame Banana Bread with Tahini

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Author: Sabrina Russo
Total Time: 1 hour
Yield: 1 loaf 1x

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Description

This Sesame Banana Bread is moist and fluffy with a nutty flavor from tahini, and great texture from toasted black and white sesame seeds.

Ingredients

Scale

2 tbsp white sesame seeds, divided
2 tbsp black sesame seeds, divided
1 ¾ cups all purpose flour
1 teaspoon Diamon Crystal kosher salt (½ tsp fine salt)
1 teaspoon baking powder
½ teaspoon baking soda
2 large eggs, at room temperature
½ cup granulated sugar
¼ cup light brown sugar, packed
⅓ cup vegetable or canola oil
¼ cup tahini paste (sesame seed paste)
3 to 4 medium overripe bananas, mashed (1 ½ cups)
¼ cup sour cream or plain, full fat Greek yogurt (at room temperature)
1 teaspoon vanilla extract

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Instructions

Heat oven and prep pan: Preheat oven to 350°F. Grease a 9×5 inch loaf pan. Line with parchment, overhanging on two sides. Grease and flour parchment.
Toast sesame seeds: In a small skillet, add 1 tablespoon each of white and black sesame seeds. Turn the heat to medium and toast the seeds for about 2-3 minutes, stirring frequently, or until fragrant and the white seeds are lightly golden. Transfer to a bowl.
Mix dry ingredients: In a large bowl, whisk together flour, baking soda, baking powder and salt.
Mix wet ingredients: In another bowl, whisk together eggs, granulated sugar and brown sugar until well-combined. Whisk in oil and tahini. Stir in sour cream, mashed bananas and vanilla.
Combine wet and dry: Stir dry ingredients into wet ingredients in 2-3 additions until just combined. Do not over-mix. Stir in toasted sesame seeds.
Bake: Pour batter into the prepared pan and smooth out the top. Sprinkle the remaining untoasted sesame seeds evenly over the top. Bake on the center rack of the oven for 45-55 minutes or until a tester inserted into the center comes out clean.
Cool and serve: Cool in the pan for 8-10 minutes, transfer to a wire rack and allow to cool completely. To serve, I suggest topping the bread with softened butter, a drizzle of honey or maple syrup and a sprinkle of flakey salt. Enjoy.