Maple Tahini Swirl Banana Bread
Do you love banana bread as much as we do? Then take it to the next level and try our special Maple Tahini Swirl Banana Bread recipe! Swirl in tahini, maple, and sesame seeds spread – it will all add a toasty, nutty, decadent element to the bread, making it incredibly addictive and not too sweet. We hope you’ll enjoy this tasty twist of baked goodness!
Prep Time: 15 minutes
Bake Time: 1 hour and 15 minutes
Total Time: 1 hour, 30 minutes
Yield: 1 loaf
Ingredients
- 1⅓ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon cinnamon
- 3 small ripe bananas or 2 large bananas
- 2 eggs
- ⅓ cup tahini paste
- ½ cup grade A maple syrup
- ½ cup light brown sugar (can sub with granulated)
- 1 stick (8 tablespoons) melted, salted butter (can use unsalted butter – just adjust the kosher salt measurement to 1 teaspoon)
- ⅓ cup full fat, plain yogurt or sour cream
- 1 teaspoon vanilla extract
- optional ingredient to add in: ⅔ cups bittersweet chocolate (chocolate and tahini are a match made in heaven)
Tahini swirl
- 1 tablespoon grade A maple syrup
- 2 tablespoons tahini paste
- 2 tablespoons sesame seeds; plus 2 tablespoons extra for dusting the loaf tin after the buttering
- Pinch salt – either kosher or sea
Method
- Pre-heat the oven to 325 degrees F.
- Butter a 9 x 5 loaf tin and sprinkle the two extra tablespoons of sesame seeds evenly on the inside. The sesame seed dusting in the tin adds even more of that toasted sesame flavour.
- Make the swirl first – mix the swirl ingredients together and keep to the side.
- Place the flour, baking soda, cinnamon, and salt in a bowl and whisk together, to combine. Put to the side.
- In a large bowl mush the bananas well. Add in sugar, tahini paste, maple syrup, melted butter, yogurt (or sour cream), vanilla, and eggs and mix well.
- Using a whisk, mix the dry ingredients into the wet ingredients in two stages. Do not over-mix (if adding in the chocolate, this is when you would fold it in, after all the dry is mixed into the wet).
- Pour half of batter in the tin and then dollop half of the swirl on top. Gently swirl the tahini into the batter, then pour the rest of the batter on top and finish with the tahini swirl. Gently swirl the tahini horizontally on top of the cake.
- Place a sheet tray in the oven and place the banana bread on top of the tray (this helps with any spillage) in the pre-heated oven for 1 hour to 1 hour and 15 minutes. If the banana bread is getting too dark, loosely tent with tin foil to stop it from browning.
- Test with a toothpick or knife to see if it’s wet in the middle. When the toothpick comes out clean it’s done. Delicious on its own, but schmear this Maple Tahini Swirl Banana Bread with butter and drizzle some maple syrup and a sprinkle of sea salt – pure perfection!
