I made banana bread for the first time in 2020 when it became a raging quarantine trend, and I was just blown away by how something so simple could be so utterly moist and pure joy!
In this recipe, I’m giving this beautiful canvas of a bread a twist by adding in aromatic espresso and some creamy tahini. Tahini is a toasted sesame paste, commonly used in Middle Eastern cooking. It has a wonderful savory nuttiness that adds a whole new taste dimension to the bread.
I am really excited to bring this recipe to you and have included substitutions so you can make this paleo and/or vegan. Enjoy and do tag @thedancingcookbook or #thedancingcookbook so I can see your pillowy banana bread too! 🙂
Espresso Tahini Banana Bread
Sweet meets savory in this incredible banana bread with aromatic espresso notes and nutty tahini. Make it as is, paleo or vegan!
Ingredients
- 1 espresso shot/Instant coffee mixed with 15ml hot water
- 1.5 cup all purpose flour/whole wheat flour OR 1 cup whole wheat flour + 0.5 cup almond flour
- 3/4 tsp salt
- 1-2 tbsp sesame seeds
- 1 egg (room temperature)/1 flax egg (1 tbsp flax meal + 3 tbsp water)/0.25 cup yogurt
- 0.3 cup maple syrup/0.5 cup sugar
- 1 tsp vanilla extract
- 0.25 cup + 1 tbsp neutral vegetable oil (preferably olive/coconut)
- 2-3 Tbsp Tahini paste
- 2 large/3 small bananas (ripe)
- 1 tsp baking soda
Instructions
- Prepare the espresso shot/instant coffee concoction.
- Measure out the flour(s), salt and sesame seeds in a bowl and mix well.
- In another bowl, assemble the wet mix: Whisk together the egg/flax egg/yogurt, oil, vanilla and maple syrup/sugar. Then, add in the tahini and mix well.
- Peel and mash the bananas. Add the mashed bananas, coffee and baking soda to the wet mix.
- Add the dry flour mix to the wet mix and fold with a spatula until well incorporated.
- Pour the prepared batter into a 8.5x4.5/9x5 loaf pan lined with parchment paper and spread evenly.
- Top with sesame seeds/ sliced banana/dark chocolate chips/walnuts and bake at 350 F for 45-50 mins or until a toothpick inserted into the center comes out clean. The bread will rise well and may crack at the top.
- Remove from oven and allow to cool in the pan for ~10 minutes, then transfer onto a cooling rack.
Notes
- For more texture, add in toasted walnuts (walnuts heated for 5-7 mins in the oven at 200 F) or dark chocolate chips to your batter.
- Your kitchen will smell extremely amazing while this bread bakes, but wait for it to cool before you dig in!
- The bread can be stored at room temperature for 3-4 days in an airtight container/plastic wrap.
- The bread ages really well and will taste best on day 2 or 3.