Cakes, Loaves

Salted Tahini Banana Bread


Prep Time : 15 Minutes | Cook Time : 60 Minutes | Total Time : 2 hours | Difficulty : Easy

Hello my lovelies! I’ve been a fan of banana and sesame together for a while now. They are perfect partners in crime. The soft nuttiness of sesame goes perfectly with sweet banana. If you don’t want to commit to a fully frosted cake (though I really do recommend trying it) how about a quick and easy banana bread to get you hooked? A little halva and sea salt sprinkled on top set off the flavours to perfection. It melts into the top making a golden puffy chewy topping. I have found the baking time for this banana bread varies wildly depending on the size of loaf pan you are using so start checking around 35 minutes and go from there. This is also the right amount of batter for a 6 cup bundt pan and it does release very well – you just can’t have nice bits on top so swirl the halva through before baking for pockets of nutty goodness. If you find you want a more powerful sesame flavour try this loaf again with an extra tablespoon of tahini.

Make sure you use good quality tahini that hasn’t been sitting around too long getting bitter. The browner your bananas the better. I also find that if they have been previously frozen (in the bottom the freezer is where all overripe bananas go around here) they break down more easily into the batter.

Heat the oven to 180C (350F). Line a loaf pan with baking paper.

In the bowl of a standing mixer or a large bowl beat together the banana puree, melted butter, yoghurt, lemon juice, vanilla extract and egg. Beat it until it’s super smooth.

Add the tahini and sugar and beat again until the sugar has melted in. It will be very liquidy now.

Add the flour, salt, cinnamon and baking soda and fold until just mixed.

Scrape the batter into the prepared loaf pan and smooth the top. Sprinkle with crumbled halva and flaky salt.

Bake for 45 to 60 minutes until a skewer inserted into the centre comes out clean. Because of the topping it’s hard to press the top of the loaf to see if it springs back! The halva will have melted and gone all toasty brown on top.

Let the loaf cool in the pan for a few minutes before turning out onto a wire rack to cool completely.

Now get slicing!

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Salted Tahini Banana Bread


Prep Time : 15 mins | Cook Time : 60 mins | Total Time : 2 hours | Difficulty : Easy

Makes : 1 medium loaf (or cake)

Soft sweet banana bread with a hint of nutty sesame topped with halva and sea salt.

Ingredients:

  • 1 cup banana puree (about 3 medium bananas)
  • 4 tablespoons (55 grams) melted unsalted butter
  • 1/4 cup (65 grams) greek yoghurt
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 2 to 3 tablespoons tahini
  • 1/2 cup (100 grams) firmly packed brown sugar
  • 1/2 teaspoon fine salt
  • 1 teaspoon ground cinnamon
  • (180 grams) all purpose flour
  • 1 + 1/4 teaspoons baking soda

To finish:

  • 3 ounces (85 grams) halva
  • 1/2 teaspoon flaky sea salt

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 

Equipment:

  • Standing or hand held electric mixer
  • Medium loaf pan (approx. 9 x 5 inches) lined with baking paper

Directions:

Heat the oven to 180C (350F). Line a loaf pan with baking paper.

In the bowl of a standing mixer or a large bowl beat together the banana puree, melted butter, yoghurt, lemon juice, vanilla extract and egg. Beat it until it’s super smooth.

Add the tahini and sugar and beat again until the sugar has melted in. It will be very liquidy now.

Add the flour, salt, cinnamon and baking soda and fold until just mixed.

Scrape the batter into the prepared loaf pan and smooth the top. Sprinkle with crumbled halva and flaky salt.

Bake for 45 to 60 minutes until a skewer inserted into the centre comes out clean. Because of the topping it’s hard to press the top of the loaf to see if it springs back! The halva will have melted and gone all toasty brown on top.

Let the loaf cool in the pan for a few minutes before turning out onto a wire rack to cool completely.

Now get slicing!

Cook’s Notes:

  • Make sure you use good quality tahini that hasn’t been sitting around too long getting bitter.
  • The browner your bananas the better. I also find that if they have been previously frozen (in the bottom the freezer is where all overripe bananas go around here) they break down more easily into the batter.
  • The baking time for this banana bread varies wildly depending on the type of loaf pan you are using so start checking around 35 minutes and go from there.

 – This banana bread will keep well in an airtight container at room temperature for 4-5 days. If it’s a little stale try toasting a slice and spreading with a little butter – 

Adapted from The Dahlia Bakery Cookbook by Tom Douglas and Shelley Lance.

© 2018 Wellington Bakehouse. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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