Every so often, a grand idea pops up… Sometimes they work; sometimes they’re absolute kitchen disasters. This particular idea worked wonderfully; and I think banana bread may just never ever be the same after you try this one!
This particular recipe is inspired by my pretty fierce angel, grandma Jeannnette, who lost a brave battle to this pandemic exactly two weeks ago. She was the indisputable hummus, tahini, and za’atar queen. My Jeannette cooked with such grace and warmth; feeding an army of grandkids each time. Everything she touched just fell into place so perfectly and effortlessly. She will be missed every day; but most importantly- she will be remembered every day. Whenever I step into the kitchen to create; she’s in my heart and thoughts each time. Forever.
Alright, let’s dive into this! Tahini is my BFF… but you probably knew that, already. It still strikes a chord when so many of you are surprised to hear that tahini comes from well, sesame seeds! You make it just the same exact way you would make peanut butter from scratch in a blender; and they share the same sticky, nutty, slightly tangy taste. Chances are; if you like peanut butter, you’ll also love tahini. The difference is- while I can eat peanut butter by the spoonful (don’t judge)… with tahini, you have to dress it up a little bit!
For this deliciously nutty and sweet glaze we’re going to be using:
- vanilla extract
- fresh lemon juice
- organic powdered sugar
- grass-fed butter or vegan butter
- tahini (of course)
- milk! It could be grass-fed milk, almond milk or oat milk!
I initially set out to add tahini to the banana bread batter itself; BUT the batter and the glaze proved to be a bit too much. Tahini overkill is a thing. If I had to pick WHERE to add the tahini to… I’ll stay with the glaze because, you guys.. this glaze is money! It is UNREAL.
I’m sorry (not sorry) for all the hype, so you’ll just have to trust me and try it. You can add this glaze to any banana bread recipe you like; but I specifically worked on a separate banana bread recipe that yields the best kind of texture to take a bath under this glaze.
Tahini Glaze Banana Bread
Ingredients
- 1 + 2/3 cups of oat flour (pulverized old-fashioned rolled oats) OR, all-purpose flour
- 1 teaspoon of baking soda
- 1/2 teaspoon of cinnamon
- 1/2 teaspoon of cardamom
- 1/4 tsp of sea salt
- 1 tablespoon of sesame seeds
- 4 small OR 3 large very ripe bananas, mashed (hack: use a potato masher!)
- 2 eggs at room temperature
- 2 teaspoons of pure vanilla extract
- 1 cup of coconut sugar or brown sugar
- 1/2 cup of softened (not melted) coconut oil, vanilla ghee or grass-fed butter
For the Tahini Glaze
- 1 tablespoon unsalted butter or vegan butter spread
- 1/3 cup of good quality tahini
- 1/3 cup of whole, grass-fed milk (or almond and/or oat milk for plant-based options)
- 1 cup powdered icing sugar
- 1 teaspoon vanilla extract
- 2 teaspoons fresh lemon juice
- 2 tablespoons of greek yogurt (or thick skyr)
Instructions
You’ll need one large bowl and one medium bowl for this one. 😉
- Preheat your oven to 350F and line a loaf baking pan with parchment paper.
- Large bowl: combine your softened coconut oil or butter with the coconut or brown sugar to form a grainy, moist paste.. no electrical mixer required!
- Medium bowl: mash the bananas, whisk and add the 2 eggs, vanilla and mix.
- Add medium bowl into the larger bowl and mix your wet ingredients together. Add the flour, baking soda, sea salt, cinnamon, and cardamom. Whisk to combine well.
- Pour batter onto the pan; sprinkle the sesame seeds on top. Want the loaf extra crunchy? Sprinkle 1 tablespoon of coconut sugar. Works perfectly to add texture and the perfect bit of crunch.
- Bake for 55 minutes to an hour; or until a toothpick inserted in the middle comes out mostly clean. Lift the loaf using the parchment paper sides and place it on a cooling rack.
Glaze Instructions
In a small saucepan over medium heat, melt your butter. Whisk in tahini and milk of your choice, stirring constantly until well-blended for ~2 minutes. Add your greek yogurt or Skyr and vanilla and mix again, it should start to thicken quite nicely. Remove from the heat and whisk in powdered icing sugar and the fresh lemon juice.
No-Mess Glaze Coat:Â While the banana bread is still slightly warm, place a baking sheet or tray right below the cooling rack supporting it. The same exact way you would when you roast a turkey or chicken to trap the juices. The baking tray will capture all the tahini glaze that will fall to the sides and then trickle below. Pour warm glaze over the banana bread. Allow it to cool completely and glaze to solidify before serving. For best results; always keep it refrigerated once the glaze is on.
Presentation/Toppings:Â I tried so many things here; but what worked best was BANANAS! Simple and beautiful. Somewhat thickly sliced banana rounds with a sprinkle of sesame seeds make for the perfect topping. Only add them right before serving, so they don’t brown (if you do it too far in advance).
By: Aleyda / The Dish On Healthy
If you like this recipe; be sure to also try my Peanut Butter Banana Bread for another winning little banana bread that’s easy, delish and made with all good things!
