How do you reinvent a classic banana bread the Mediterranean way? Simply add to your banana bread tahini and olive oil instead of butter, and date instead of sugar. The end result is an explosion of flavors!
You are going to love this tahini date banana bread. It is nutty, fluffy, and soft. Made gluten-free and naturally sweetened, it is great for breakfast, snacks, or dessert.
What is tahini?
Tahini is a butter/paste made from sesame seeds. Very popular in the Eastern Mediterranean, the Levant, and Northern African cuisines. A nutty, rich, slightly fluid paste that can be served on its own, or used in many sweet or savory dishes, like hummus, baba ganoush, and halva.
Tahini is a seed, and that makes it a great substitute for peanut or tree nut butter. It is the perfect alternative for people with related allergies.
Ingredients for tahini date banana bread
Bananas: Well, you can't have banana bread without bananas. I use ripe bananas (brown and spotted or black but only outside). The ripper they are the sweeter the taste, so you have a more natural sweet flavor to the bread.
Tahini: The star ingredient. Banana bread is typically made with butter, but in this recipe, I've used tahini instead. Tahini gives a nutty flavor to the banana bread, and makes it Mediterranean!
Dates: Medjool dates are perfect. Large, sweet, and easy to be found, they provide an incredible sweetness to this cake.
Olive oil: is there a more Mediterranean way to make a dessert than with olive oil? Healthy fats and an amazing taste. A little goes a long way. Use mild olive oil, if you want a subtle taste.
Spices: Cinnamon and cardamom are heavily used in Eastern Mediterranean desserts. And since we transform a classic American dessert into a Mediterranean inspired, we couldn't skip them.
Flour: I use all-purpose gluten-free flour. If you can consume gluten, you can use the same amount in grams of all-purpose flour.
Eggs: They are used as binding agents. Eggs also help the bread rise. I always use organic eggs. We can omit them and use any other egg substitute, but the cake will not rise as high.
Tips & tricks
For an egg-free version, use an extra half of banana and 2 tablespoon of flaxseeds or chia seeds, soaked in 6 tablespoon warm water, for ~ 10 minutes. The cake will not rise as high as it would using eggs, but it will still be very tasty and vegan.
Grease your baking pan with olive oil or use some tahini for an extra nutty flavor. Coat the bottom and sides using a brush, and dust it with some flour. Then, pour the batter on top.
The loaf pan that I used in this recipe is 23.5cm x 13cm x 7cm (8.5in x 4.5in x 2.6in).
Instead of cardamon, we can also use allspice.
Add ⅓ cup chocolate chips or cacao nibs or your favorite chopped nuts.
How to serve the tahini date banana bread
Serve the banana bread plain, or topped with:
- Chocolate hazelnut spread.
- Tahini paste.
- Tahini chocolate spread. Mix 2 tablespoon cocoa powder, 2 tablespoon water, ¼ cup olive oil, ⅔ cup tahini, and 3 tablespoon honey/maple syrup.
How to store the tahini date banana bread
Store the tahini banana bread in an airtight container, in a cool place, or in the fridge, for up to 5 days.
Freeze the tahini banana bread wrapped in cling film, for up to 3 months. To thaw, unwrap, and defrost it at room temperature. You can also freeze individual slices, by putting them in a zip lock bag and placing parchment paper between each slide.
Are you a tahini fan?
See also this recipe:
Tahini Date Banana Bread
- 130 g/4.6 oz Medjool dates pitted
- 80 g/2.82 oz tahini
- 2 tablespoon olive oil extra virgin
- 300 g/10.58 oz bananas very ripe
- 2 large eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ½ teaspoon baking soda
- 1 teaspoon baking powder gluten-free
- 235 g/8.28 oz all-purpose flour gluten-free
- 1 tablespoon apple cider vinegar
- 1 tablespoon sesame seeds
- Preheat the oven at 180°C (325°F). Brush a loaf tin with some olive oil, or use a paper liner.
- In a food processor, place the dates, tahini, and olive oil and blend until smooth.
- Next, add the bananas, eggs, and spices, and pulse 3-4 times, until incorporated.
- Add the baking soda and powder, vinegar, and flour, and blend until fully incorporated.
- Transfer the batter to the loaf tin, smooth the top with a spatula, and cover with sesame seeds.
- Bake for 45-50 minutes, until a cake tester comes out almost clean.
- Let the bread cool in the tin, and then transfer it on a wire rack and let it cool completely.
- Enjoy 😋
Servings: 1 (76g) | Calories: 178kcal | Carbohydrates: 29g | Protein: 6g | Fat: 8.5g | Saturated Fat: 1.4g | Trans Fat: 0g | Cholesterol: 31mg | Sodium: 74mg | Potassium: 363mg | Fiber: 5g | Sugar: 11g | Vitamin B1: 0.333mg | Manganese: 1.386mg | Calcium: 81mg | Iron: 2.15mg | Phosphorus: 255mg
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