The Surprising Ingredient That I Add to Every Loaf of Banana Bread

When I worked on a book of blender recipes, I took a deep dive into everything puréed. Of course, I had a whole chapter on making nut and seed butters. It was a heady time, and my fridge was filled with jars of pistachio, hazelnut, and cashew spreads. With all that nutty bounty, I started adding nut butter to all kinds of recipes.

I had been adding peanut butter to my banana bread for a while, so I decided to experiment with other butters. Tahini, which is essentially sesame seed butter, has a toasty flavor that I thought would balance out the sweetness of the bread. The first loaf was even better than expected! Long after I finished the blender project, I still use tahini as my one-ingredient upgrade. 

Why Tahini Works in Banana Bread

That jar of tahini you bought for making hummus will add a subtle toasted sesame flavor to banana bread. It also has a mild bitterness, which gives the butter a little bite to complement the sweetness of overripe bananas. I’ve found that it adds a creamy richness to each loaf, too.

Because tahini has a Middle Eastern pedigree, it pairs well with dried fruit. For bursts of fruity sweetness, I stir in bits of chewy dates, figs, or raisins. If I’m feeling decadent, I might stir in chunks of dark chocolate. Then, for an effortless topping, a sprinkle of sesame seeds, which both identifies that elusive flavor and looks pretty on the loaf’s burnished golden top.

How To Add Tahini to Your Recipe

The key is not to go overboard. One-third to one-half cup of tahini is the most a typical loaf needs. I simply mash the tahini with the banana until it’s well-incorporated, then proceed with adding eggs, oil, and milk. The smooth purée should blend easily into your wet ingredients.

Because the tahini has some oil, I take out a couple of tablespoons of the oil in the recipe, and make sure to use two eggs to bind it all together well.

Be careful that you don’t overmix the banana bread batter. I stir the flour blend into the banana mixture until it’s almost completely combined, then sprinkle in my dried fruit or chocolate. I use a folding motion to mix the add-ins throughout the batter, then scrape it into a prepared pan. The last step is to smooth the top and sprinkle it with sesame seeds. I can’t resist cutting into this loaf while it’s still warm!