Gingerbread-Tahini Banana Bread takes the classic holiday flavor into new sweet realms. This aromatic, spice-filled bread is whole-grain, nutrient-packed, and ideal for Christmas or any other morning you’re craving a warming baked good.Guys. Can someone please explain how Christmas is less than a WEEK away? I know it sneaks up every year, but this year it swooped in like a bat out of you-know-what. Probably a terrible analogy considering the essence of Christmas, but my holiday panic is rapidly setting in. Does anyone else feel like it’s hard to enjoy all the season has to offer when you’re bogged down with work deadlines and just day-to-day adulting?
Basically I’m relishing in the memories of being 8 years old, blissfully decorating gingerbread houses with my only concern being how many Christmas cookies to leave out before bed.But at least there’s baked goods to support us through the holiday chaos, amiright?
This moist bread is delicately flavored with warm notes of cinnamon, ginger, and molasses. Tahini adds savory depth and unparalleled nuttiness, which is enhanced by the nutty whole-wheat flour. Using a whole-grain flour also gives this treat a heftier, more winter-worthy base, coupled with a layer of complexity that all-purpose flour simply cannot achieve.Make sure to stir tahini well in the jar before you measure (it should be pourable). If the paste is still too thick, add a splash of water to the jar and keep stirring until the mixture is loose and smooth. I prefer using Soom brand because it’s supremely smooth with no oil slick on top—perfect for mixing into batters and spreading on anything from fruit to toast.
For an extra hit of decadent nuttiness, I highly recommend drizzling tahini over the bread once it cools, too.This bread is moist, dense, and just-sweet-enough to satisfy a sweet craving but not send you into mid-morning nap mode if enjoyed first thing in the morning. It’s delicious warmed with a smear of grass-fed butter or your favorite nut butter, or simply enjoyed plain!
And if you need to explain what tahini is to your guests or family members (I know I’ll have to), just tell them it’s the liquid gold that their pantry has been missing. 😉
- 200 grams ripe, mashed banana (about 2 medium bananas)
- 2 large eggs
- ¾ cup brown sugar
- ¼ cup tahini (sesame seed paste) - I like Soom brand
- 3 Tbsp. melted and cooled coconut oil (or canola oil)
- 2 Tbsp. molasses
- 1½ tsp. vanilla extract
- 1½ cups white whole-wheat flour
- ¾ tsp. baking soda
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
- ½ tsp. nutmeg
- ½ tsp. kosher salt
- 1 tsp. white or black sesame seeds (optional)
- Preheat oven to 350°F. Coat a 9- x 5-inch loaf pan with cooking spray.
- Combine banana and next 6 ingredients (through vanilla) in a large bowl; whisk to combine.
- Spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, cinnamon, ginger, nutmeg, and salt in a bowl, stirring with a whisk. Add flour mixture to banana mixture; mix just until combined. Pour batter into prepared pan; sprinkle with sesame seeds.
- Bake at 350°F for 45 to 50 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan 10 minutes on a wire rack. Remove bread from pan; cool completely. Drizzle extra tahini over top, if desired.