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Tahini Banana Bread

This banana bread is fluffy, tender and moist. Packed with bananas, tahini and brown butter this bread is more cake and has a crunchy sesame seed crust that not only looks pretty but also tastes delicious! Serve it with my tahini buttercream and sea salt flakes.
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Prep Time 15 minutes
Cook Time 1 hour
Course Bread, Breakfast, Brunch, Cake, Celebration, Dessert, Iftar, Sweet tooth, tea time
Cuisine American, Middle Eastern
Servings 8 people

Equipment

  • Large mixing bowl
  • Fork
  • Whisk
  • Rubber spatula
  • 8/9 inch loaf tin

Ingredients
  

Banana bread -

  • 3 large bananas
  • 3/4 cup brown sugar
  • 1/2 cup browned butter
  • 3 eggs
  • 1 tbsp vanilla
  • 1/2 cup tahini
  • 1 1/2 cup flour
  • 2 tbsp corn flour
  • 1 tbsp milk powder optional
  • 1/2 tsp cinnamon powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt

Crust -

  • 4 tbsp black sesame seeds
  • 4 tbsp white sesame seeds

Tahini buttercream -

  • 1/4 cup melted browned butter
  • 3 tbsp tahini
  • 3/4 cup icing sugar
  • 1 tsp vanilla

Instructions
 

  • Preheat the oven to 170℃ and line an 8 or 9 inch loaf tin with baking spray or oil. Add the sesame seeds into the tin and shake it around to give it an even coating on all edges. Set aside.
  • In a mixing bowl add the bananas and mash them together until its a pulp. Add the brown sugar, brown butter and whisk until smooth. Add the vanilla, eggs and whisk until smooth. Add the tahini and whisk again. You could do this in a blender as well.
  • Now add all the dry ingredients into the bowl and switch to a rubber spatula, fold together until no dry pockets of flour.
  • Pour into the lined tin and bake for 1 hour or until a tooth pick inserted into the center comes out clean. Set it aside to cool in the tin for a few minutes before removing from the tin.
  • While its cooling down make the buttercream by whisking the browned butter, icing sugar, vanilla and tahini until smooth. The buttercream will be runny, as the brown butter cools down it will become more spreadable.
  • Remove the banana bread from the loaf tin and slice, spread the butter cream over the slices while warm so it melts into the cake.

Notes

  • If you are using an 9 inch tin the banana bread might bake in 50 minutes. I would recommend doing a tooth pick test at the 50 minute mark to make sure you are not over baking the cake.
  • You can frost the top of the cake once it has cooled completely if you prefer. I liked this easy spreading option instead.