• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • Cookies
  • Bread
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Cookies
    • Birthday Cake Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans
  • Shop

Tahini Flax Seed Banana Bread

January 23, 2020 by Joy the Baker 37 Comments

Jump to Recipe

I did it again. I bought bananas with great hopes of probably smoothies and healthy afternoon snacks and here we are – where we always end up – at banana bread. 

Honestly it’s what we deserve and where we belong so why fight it? 

Today’s recipe offering is a must-make.  While I think everything I post is delicious, go ahead and put a little star next to this recipe.  Maybe let your bananas go a few extra days so you’ll feel obligated.   

We’re bringing together tahini and flax, adding moisture and a round, nutty flavor to our bread.  Not a thing wrong with it, I’ll tell you that much. 

Let’s get going!

Here’s what you’ll need for this super moist and delicious bread: 

• 3 very ripe bananas for the batter + 1 less ripe banana to top the bread before baking. 

• Tahini, whole milk, and oil for our fats.  Could you use butter, you sure could! 

• Eggs and flax seed meal will help the bread bind.  I have whole flax seeds on hand and grind them up in a little coffee grinder I’ve transformed into a spice grinder. 

• Brown sugar and granulated sugar + cinnamon and allspice + leavening and salt. Sweetness, spice, flavor and leavening. 

• Whole wheat flour, mostly. And a bit of all-purpose flour, too.  The whole wheat will add a nuttiness and weight to the bread, bringing structure to all the moisture.



First, whisk together the dry ingredients.  

Whole wheat flour meets all-purpose flour.  Cinnamon, all-spice, baking soda, and salt.  

Give it a good whisk and set aside to add to the wet ingredients later. 

In a big bowl, mash the super ripe bananas.  

I use a fork to mash the bananas very well, the less lumps the better when it comes to the fruit inside the batter. 

Whisk the eggs into the mashed bananas. 



We’ll layer in the west of the ingredients starting with the brown and white sugar. 

Sure, sugar may not read as a ‘wet ingredient’ but will dissolve well into the wet ingredients.

Add the oil and flax seed meal and whisk well.  

Add tahini.  

Tahini is a spread made from ground sesame seeds. It’s more pourable than an almond or peanut butter and lends itself so easily to both sweet and salty interpretations.  

To the banana bread it will add a savory nuttiness to balance the sweetness of the bread. 

Whole milk to add to a moist crumb. 

Would a nut milk substitute do?  Yes of course! 

Stir the dry ingredients into the wet.  

Give this a good stir to smooth out any lumps but this also gives the flour time to absorb some of the liquid of the batter.  The batter will thicken slightly as you stir. See? It’s all working. 

Pour the batter into a parchment lined and lightly greased baking sheet. 

Pop out that ripe but firm banana and slice it in half lengthwise.  

How often do we do this?  Honestly, not often at all.  Cool cool cool. 

Gently place the banana strips atop the banana bread batter. 

I dramatically held my breath as I did this.  Did it help? Yes, definitely. 

Sprinkle generously with sesame seeds.  This feels good. This feels right. 

Bake until deeply golden, lightly puffed, and cooked through. 

Here’s the thing – if you’re anything like me, you’ll check this banana bread 6 to 8 times towards the end of baking.  Is it done yet?  Ok how about now… is it done yet?  Surely now it’s done… is it done yet?  

This bread takes a good while to bake – 50 -60 minutes being a ‘good while’.  

The first 30 minutes of baking are critical – don’t stomp around the kitchen, open the oven, or rotate the pan. The leavening is going to work and the eggs and flour and working to support the bread structure.  It’s an important time not to jostle.  

Later, towards the end of baking, the bread is sturdier and can handle the open oven, poking and prodding.  

Look at this darling! 

The crumb is tight and tender, super moist, and wonderfully flavorful.  It’s sweet with bananas, nutty with flax and tahini. It feels balanced and indulgent.  Banana bread is always a win.  It feels like you can add just about anything besides spinach and crawfish and be a success – but this is maybe one of my favorite banana breads yet.  

See also: Browned Butter Banana Bread. 

Photos with my friend Jon Melendez. 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Tahini Flax Seed Banana Bread

★★★★★ 5 from 1 reviews
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours
Pin Recipe
Print Recipe

Ingredients

Scale
  • 1 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 3 over ripe bananas, mashed (1 1/4 – 1 1/2 cups)
  • 2 large eggs
  • 1/4 cup neutral oil
  • 1/2 cup granulated sugar
  • 1/2 cup lightly packed light brown sugar
  • 1/4 cup ground flaxseed meal
  • 1/3 cup whole milk
  • 1/3 cup tahini
  • 1 ripe but firm banana, peeled and sliced in half lengthwise
  • 1 1/2 tablespoons white sesame seeds, for topping

Instructions

  1. Place a rack in the center of the oven and preheat to 350 degrees F. Grease a 9×5-inch loaf pan, line with parchment paper and lightly grease the paper. Set aside.
  2. In a large bowl, whisk together flours, baking soda, salt, ground cinnamon and ground allspice.
  3. In a medium bowl, mash the bananas. Whisk in eggs. Stir in oil followed by sugars and flax seed. Whisk in milk and tahini.
  4. Pour the wet mixture into the larger bowl with the dry ingredients. Fold together with a spatula until no more flour bits remain. Give it a good stir for about 2 minutes.
  5. Pour the batter into the prepared baking pan and top with the sliced firm banana and sesame seeds. Bake for 55 to 60 minutes, or until a skewer inserted into the center of the loaf comes out clean. Rotate the pan 30 minutes into the baking process.
  6. Remove from the oven and allow to cool in the pan for 20 minutes before running a butter knife along the edges of the pan and inverting the bread onto a wire rack to cool completely.
  7. This bread lasts, well wrapped at room temperature for up to 4 days. It is also great to store, well wrapped, in the freezer.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Previous PostNext Post

Filed Under: Bread, Breakfast, Fruit, Recipes

Previous Post: « Let It Be Sunday, 254!
Next Post: Let It Be Sunday, 255! »

Reader Interactions

All Comments
I Made This
Questions
  1. Killian

    February 15, 2022 at 6:12 pm

    Lovely?

    ★★★★★

    Reply
  2. Sania

    January 27, 2020 at 6:56 pm

    Does it matter if it is tahini from hulled sesame or do can we use the unhulled sesame seeds tahini?

    Reply
    • joythebaker

      January 28, 2020 at 6:27 am

      Either works!

      Reply
  3. Sina

    January 27, 2020 at 2:17 pm

    Made it yesterday and it’s 2/3 gone already – in a family of four where normally I’m the only banana bread loving person…
    This tahini version is genius, the sesame seeds on top are such a great idea! Thanks Joy :-)

    Reply
  4. Sandy

    January 26, 2020 at 2:08 pm

    I used almond milk instead of whole and peanut butter instead of tahini…..it’s gorgeous…..waiting an hour until it’s done! I licked my finger and the batter tastes delicious. ?

    Reply
    • joythebaker

      January 28, 2020 at 6:27 am

      Sounds delicious!

      Reply
  5. Susan Caparelli

    January 25, 2020 at 11:16 pm

    Hello Joy,
    I am egg intolerant and wondering what I could replace with. I have Bob’S Red Milll Egg Replacer
    Which I think is a potato starch. I have used flax egg but there is already flax. Can you help?

    Reply
    • joythebaker

      January 28, 2020 at 6:28 am

      I would try the egg replacer!

      Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

RELATED POSTS IN Bread

inside of warm cinnamon roll on plate
How To Make The Best Single Serve Cinnamon Roll

Micro batch baking – the invitation is to get all the way into it with me!  This is all very Kristin Wiig  making herself a single, sad cupcake in the movie Bridesmaids, save for the fact that there is absolutely zero sadness in me eating a single cinnamon roll over the kitchen sink in my…

Read More

Orange roll on a plate with a fork.
Christmas Morning Orange Rolls

Think of tender breakfast rolls and cinnamon rolls without the cinnamon, scented with heavenly orange and just the right amount of warming nutmeg and ginger. Honestly if cinnamon rolls disappeared from the world, we’d all be just fine – these orange rolls hit the spot. I’m headed back to Los Angeles for the Christmas weekend…

Read More

Baked pull apart garlic bread baked in a loaf pan.
Erin’s Roasted Garlic Herb Pull-Apart Bread

What’s better than a fresh baked loaf of bread? Making that loaf pull-apart in buttery sheets scented with herbs and laden with butter. This pull apart garlic bread is a contender for any dinner table, but would be especialy impressive instead of store bought rolls this Thanksgiving! Let’s bake! At the Wilson family Thanksgiving table,…

Read More

Primary Sidebar

Fresh baked emails, delivered to your inbox

Jump to Recipe

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Jump to Recipe

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

Jump to Recipe

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

Jump to Recipe
joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

JOY @ WILLIAMS SONOMA

Jump to Recipe

SHOP THE CAKE LINE OF CAKE MIXES!

DRAKE ON CAKE

Jump to Recipe

Passionate from miles away since 2015.

Check it out on Instagram

Drake on cake instagram.

 

BREADS YOU’LL LOVE

inside of warm cinnamon roll on plate

How To Make The Best Single Serve Cinnamon Roll

Orange roll on a plate with a fork.

Christmas Morning Orange Rolls

Baked pull apart garlic bread baked in a loaf pan.

Erin’s Roasted Garlic Herb Pull-Apart Bread

LET’S MAKE COOKIES!

Raspberry linzer cookie recipe stacked on baking sheet.

Raspberry Lemon Linzer Cookies

Iced Oatmeal Cookies layered on a cooling rack.

Eggnog Iced Oatmeal Cookies

My 12 Best Christmas Cookie Recipes

Footer

Instagram

joythebaker

📚Baker and author of books and magazines
🎂Creator @drakeoncake
💁🏻‍♀️Classes with me @thebakehousenola
🍰 Products with @williamssonoma

joythebaker
🙋‍♀️ if you buy bananas just so they can 🙋‍♀️ if you buy bananas just so they can languish on the counter long enough to be baked. ⁣
⁣
These Almond Flour Banana Bread cookies are stacked with walnuts and chocolate and one of the best way I know how to celebrate a speckled banana. Find the recipe linked in the profile! xo #bananabread #glutenfreerecipes #joythebaker #cookies #bakingrecipes
Just tryna get the most cheese on my most simple s Just tryna get the most cheese on my most simple small-batch bagel recipe. Get in on this with me: ⁣
⁣
2 Easy No Yeast Bagels⁣
1/2 cup self-rising flour⁣
4 tablespoons greek yogurt (plus a teaspoon or two more if needed)
1 large egg, beaten for egg wash⁣
1/3 - 1/2 cup grated gouda or gruyere⁣
Everything bagel seasoning⁣
3 tablespoons baking soda with 2 cups of boiling water. ⁣
⁣
Place a rack in the upper third of the oven and preheat oven to 375 degrees F.  Line a baking sheet with parchment paper and spray the paper lightly with nonstick spray. ⁣
⁣
In a small bowl, use a firm spatula to work together the flour and yogurt. Add a few teaspoons of yogurt if it feels dry and knead into a cohesive ball for 5 minutes or so. Sprinkle with a bit more flour if it gets overly sticky. Cover with a damp paper towel and gather your toppings. ⁣
⁣
Divide dough in two and roll each piece into a roughly 8-inch rope. Bring the ends around and pinch into a circle. ⁣
⁣
Sprinkle the bottom of the prepared pan with grated cheese in two spots.  Pour boiling water over the baking soda and float each bagel in the water for 20 or so seconds.  Use a slotted spot or spatula to transfer the bagels on top of the cheese.  Brush lightly with egg. Sprinkle with more cheese and everything bagel seasoning. ⁣
⁣
Bake for 20 - 22 minutes until deeply golden and bubbling.  Allow to cool for 10 minutes before slicing and smearing with cream cheese.
Here to remind you that you can mix a few ingredie Here to remind you that you can mix a few ingredients together tonight and have a hot little loaf of bread in the morning. ⁣
⁣
This easy, nearly no-knead Rye Bread is essentially a magic trick. I’ll leave the recipe linked and big love to my friends @lecreuset for the most elite bread pot!
Cinnamon Rolls but make ‘em Mardi Gras. 💜💛 Cinnamon Rolls but make ‘em Mardi Gras. 💜💛💚⁣⁣
⁣⁣
For the rolls: ⁣⁣
• 3/4 cup lukewarm milk⁣⁣⁣
• 1 large egg⁣⁣⁣
• 1 large egg yolk⁣⁣⁣
• 6 tablespoons unsalted butter, softened⁣⁣⁣
• 3 cups all-purpose flour, plus more for dusting⁣⁣⁣
• 2 ¼ teaspoons instant yeast⁣⁣⁣
• 2 tablespoons light brown sugar⁣⁣⁣
• ¾ teaspoon salt⁣⁣⁣
• ½ teaspoon vanilla extract⁣⁣⁣
⁣⁣⁣
For the filling:⁣⁣
• 1/3 cup unsalted butter, softened⁣⁣⁣
• 1 cup brown sugar, packed⁣⁣⁣
• 2 teaspoons ground cinnamon⁣⁣⁣
⁣⁣⁣
For the icing:⁣⁣
• 4 ounces softened cream cheese⁣⁣⁣
• 1 cup confectioners’ sugar or glazing sugar⁣⁣⁣
• 1 tablespoon milk⁣⁣⁣
⁣⁣⁣
1. To make the dough, place all of the dough ingredients in the bowl of a stand mixer fitted with a dough hook. Mix on low until the dough begins to come together. You may want to speed up the process by first mixing all of the ingredients together by hand with a spatula before putting the bowl on the stand mixer. This will help the dough hook work. The dough will come together into a soft, though not too sticky dough ball after several minutes of hand mixing and stand mixer mixing.⁣⁣⁣
2. Place the dough in a lightly greased bowl and lightly dust the top of the dough with flour. Let rise for 60 minutes while you prepare the filling and icing.⁣⁣⁣
3. To make the filling: Combine the butter, brown sugar, and ground cinnamon into a paste. Set aside.⁣⁣⁣
4. To make icing, whisk together cream cheese and sugar. Add the milk and whisk until smooth.  Place in a small bowl and refrigerate. ⁣⁣⁣
5. Roll the dough into a 18 x 12 inch rectangle.⁣⁣⁣
6. Spread the cinnamon filling evenly over the dough.⁣⁣⁣
7. Beginning with one long edge, roll the dough into a log. Cut the log into 8 or 10 equal slices. Place the slices in a greased 9×13-inch baking pan, cover with plastic wrap, and let rise for 30 minutes. ⁣⁣⁣
8. Place a rack in the upper third of the oven and preheat the oven to 375°F.  Bake the rolls for 30 to 35 minutes, until they’re golden brown and bubbling. Remove the rolls from the oven.⁣⁣⁣
9.  Drizzle icing over the warm buns and enjoy! ⁣
I’ve taken these Little Banana Pancakes on as a I’ve taken these Little Banana Pancakes on as a personality trait. ⁣
⁣
Full recipe linked in the bio or just take the concept and a box of pancake mix and I’ll see you at the kitchen table. Xo
This recipe is an essential life skill. Not an und This recipe is an essential life skill. Not an understatement. Two Giant Chocolate Chip Cookies recipe linked in the bio, babes. Xo 🍪
Load More... Follow on Instagram

Copyright © 2023 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up