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.
Gingerbread-Tahini Banana Bread for the Holidays:
Can someone please explain how Christmas is less than a WEEK away? I know it sneaks up every year, however this year it SERIOUSLY swooped in. And I know this isn’t in the spirit of Christmas, but is anyone else having a hard time enjoying all this season has to offer? Between work deadlines, shopping, and simply just being PRESENT, it’s easy to feel overwhelmed.
Basically, I’m relishing in the memories of being 8 years old, blissfully decorating gingerbread houses with my only concern being how many cookies to leave out before bed. Can anyone else relate? But at least there’s baked goods to support us through the holiday chaos, right?
This moist bread is imbued with warm notes of cinnamon, ginger, and molasses. Tahini adds savory depth and richness, 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, it’s a nutrition + flavor win.
What is Tahini?
In short, my secret weapon for achieving nutty, savory depth in both sweet and savory recipes. Tahini is made from ground sesame seeds, and has a texture similar to a loose peanut butter. Just 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 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. (Use code dishingouthealth to save 10% on all soomfoods.com orders!) Alternatively, Whole Foods 365 brand tahini is also a good choice.
For an extra hit of decadence, I highly recommend drizzling tahini over the bread once it cools, too.
And if you need to explain what tahini is to your guests or family, just say it’s the liquid gold that their pantry has been missing! This bread is moist, flavorful, and just-sweet-enough to satisfy a sweet craving but not send you into mid-morning nap mode. Which is why you can enjoy for breakfast, dessert, or a midday snack. It’s delicious served warmed with a smear of grass-fed butter or your favorite nut butter, or plain!
If you give it a try, be sure to tag #dishingouthealth so I can see your beautiful creations!
More Healthy Quick Bread Recipes to Try:
Gingerbread-Tahini Banana Bread
- 200 grams ripe mashed banana (about 2 medium bananas)
- 2 large eggs
- 3/4 cup brown sugar
- 1/4 cup tahini sesame seed paste - I like Soom brand
- 1/4 cup melted and cooled coconut oil sub canola oil
- 2 Tbsp. molasses
- 1 1/2 tsp. vanilla extract
- 1 1/2 cups white whole-wheat flour
- 3/4 tsp. baking soda
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1/2 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, 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 55 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.