Tahini Pistachio Banana Bread is the bake that manages to be both familiar and astonishingly fresh. Imagine the comforting aroma and moist crumb of classic banana bread, then add a mystery—nutty tahini blending with bright, buttery pistachios for a loaf that’s irresistibly moreish. This version is as fitting for breakfast on the go as it is as an afternoon pick-me-up with tea, and it just so happens to be easy to whip up. Whether you’re a banana bread devotee or simply looking to wow your taste buds with an unexpected flavor twist, this bakery-worthy treat is destined to make repeat appearances in your kitchen.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of Tahini Pistachio Banana Bread is that it relies on a handful of pantry staples jazzed up with tahini and pistachios. Each ingredient brings a special something: creamy moisture, richness, a subtle toastiness, or a touch of crunch. Here’s what you’ll want to gather before you begin:
- Ripe bananas: These add natural sweetness and keep the crumb ultra-moist; the more speckled, the better!
- Tahini: Nutty and creamy, tahini gives the bread its signature flavor and a tender texture.
- Olive oil or neutral oil: Oil works its magic for a moist slice, and olive oil adds even more depth.
- Eggs: Two large eggs bind everything together and lend structure.
- Brown sugar: This brings caramel-y notes and an extra layer of moistness.
- Granulated sugar: Regular sugar keeps sweetness balanced and the crumb light.
- Vanilla extract: Just a teaspoon rounds out flavors and highlights the bananas.
- All-purpose flour: The bread’s sturdy but soft foundation; sift it if you want extra lift.
- Baking soda: The leavener that ensures your loaf rises just-right.
- Salt: Don’t skip it—it sharpens all the other flavors in one simple pinch.
- Cinnamon: A warm whisper of spice that pairs beautifully with banana and tahini.
- Pistachios (shelled and chopped): Half a cup adds gorgeous nutty crunch and a pop of green.
- Sesame seeds (optional): A final sprinkle for a hint of extra crunch and visual flair.
- Extra chopped pistachios: Scattered on top, they provide the perfect toasty finish.
How to Make Tahini Pistachio Banana Bread
Step 1: Prep Your Pan and Oven
Begin by getting your oven nice and hot—preheat it to 350°F (175°C). Grease your trusty 9×5-inch loaf pan with oil or butter, or, for effortless removal, line it with parchment paper. This step ensures your banana bread pops right out, perfectly golden and intact.
Step 2: Whisk Together Wet Ingredients
In a large bowl, mash your ripe bananas until they’re mostly smooth but with a few chunky bits for texture. Add the tahini, oil, eggs, both sugars, and vanilla extract. Whisk everything together until the mixture looks creamy and inviting—this is where most of your banana bread’s flavor magic happens!
Step 3: Combine Dry Ingredients
Grab a second bowl and whisk together the flour, baking soda, salt, and cinnamon. Mixing dry ingredients separately ensures that your leavening agent and spices are distributed evenly, so the loaf rises beautifully and tastes balanced in every bite.
Step 4: Mix Wet and Dry Ingredients
Now, gently stir the dry ingredients into the wet banana mixture. Be careful not to overmix; just stir until you no longer see streaks of flour. Overworking at this stage can make the bread tough instead of tender.
Step 5: Fold in the Pistachios
Take your chopped pistachios and fold them through the batter. Their nutty flavor and chewy crunch are a highlight in every slice of this Tahini Pistachio Banana Bread, so don’t skimp!
Step 6: Pour and Top
Pour your batter into the prepared pan and smooth the top with a spatula. Sprinkle on the extra pistachios and, if you’re feeling fancy, a shower of sesame seeds. These add an extra layer of crunch and make the final loaf look bakery-worthy.
Step 7: Bake and Cool
Slide the pan into the oven and bake for 55 to 65 minutes. You’ll know it’s done when a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter). Let the loaf cool in the pan for 10 minutes, then lift it out and transfer to a wire rack. Allow it to cool completely—this helps set the crumb, making slicing a breeze.
How to Serve Tahini Pistachio Banana Bread
Garnishes
A thick slice is gorgeous as-is, but for a crowd-pleaser, drizzle with a bit more tahini or honey and scatter extra pistachios or sesame seeds on top. Powdered sugar or a dollop of Greek yogurt also add a creamy contrast to each nutty, moist bite.
Side Dishes
This bread shines alongside a strong cup of coffee, robust black tea, or a glass of cold milk. For brunch, pair it with fresh fruit or tangy plain yogurt. The savory notes from the tahini play well with salty cheeses, too—try a few slices beside creamy ricotta or feta for a sweet-savory breakfast platter.
Creative Ways to Present
For a twist, cut the Tahini Pistachio Banana Bread into thick fingers to serve as dippable “sticks” with a small bowl of honey or more tahini. Turn leftover slices into French toast, or use cubes in a unique bread pudding. Wrapped mini loaves tied with twine make thoughtful gifts, especially when shared with friends or family.
Make Ahead and Storage
Storing Leftovers
Once the loaf has fully cooled, wrap it tightly in plastic wrap or store in an airtight container at room temperature for up to three days. The moisture from bananas and tahini helps keep it super fresh; just resist slicing until needed to preserve the crumb.
Freezing
To freeze, wrap the whole loaf or individual slices tightly in foil or freezer-safe wrap. Place in a zip-top bag and freeze for up to three months. Whenever the craving hits, you’ll have Tahini Pistachio Banana Bread at the ready—just allow it to thaw at room temperature or pop a slice in the toaster.
Reheating
For the best texture, reheat individual slices in a toaster or warm in a low oven (about 300°F) for 5 to 10 minutes. This refreshes the crumb, brings out the aroma, and slightly toasts the edges of pistachios for an even deeper flavor.
FAQs
Can I make Tahini Pistachio Banana Bread without eggs?
Absolutely! Replace each egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg, let it sit for a few minutes). The bread stays moist and delicious, with a subtle nuttiness.
What can I use instead of pistachios?
If you don’t have pistachios, chopped walnuts, pecans, or even hazelnuts will work beautifully. Each will give the bread its own unique flavor and texture but keep the spirit of this treat.
Does Tahini Pistachio Banana Bread taste very strongly of tahini?
Tahini adds rich nuttiness, but with the banana and pistachio, it’s not overpowering—just a subtle, toasty background note. Even tahini skeptics tend to fall for this harmonious blend!
Can I make this recipe gluten-free?
Yes! Simply swap in your favorite gluten-free all-purpose baking blend for the regular flour. Make sure it has xanthan gum for the best structure, and check label instructions for substitution ratios.
Why is my banana bread dense or sinking in the middle?
Overmixing the batter or using overly ripe, watery bananas can lead to a dense or sunken loaf. Measure your bananas, use fresh baking soda, and stir until just combined for an airy, perfectly baked Tahini Pistachio Banana Bread.
Final Thoughts
Warm, nutty, and just a little bit exotic, Tahini Pistachio Banana Bread is a kitchen adventure that never disappoints. Whether you bake it to share or keep it all to yourself, I promise it’ll become a crave-worthy favorite. Give it a whirl, and you might just have a new go-to loaf!
Print
Tahini Pistachio Banana Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (about 10 slices)
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: Middle Eastern, American
- Diet: Vegetarian
Description
Indulge in the rich, nutty flavors of this delightful Tahini Pistachio Banana Bread. This moist and tender banana bread is elevated with the earthy taste of tahini, crunchy chopped pistachios, and a sprinkle of sesame seeds on top.
Ingredients
Wet Ingredients:
- 3 ripe bananas (mashed)
- 1/3 cup tahini
- 1/4 cup olive oil or neutral oil
- 2 large eggs
- 1/2 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup shelled pistachios (chopped)
- 1 tablespoon sesame seeds (optional, for topping)
- 2 tablespoons chopped pistachios (for topping)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a 9×5-inch loaf pan.
- Mix wet ingredients: In a large bowl, combine mashed bananas, tahini, oil, eggs, sugars, and vanilla.
- Combine dry ingredients: In another bowl, whisk flour, baking soda, salt, and cinnamon. Add to wet mixture.
- Add nuts: Fold in chopped pistachios. Pour batter into pan, top with sesame seeds and extra pistachios.
- Bake: Bake for 55–65 minutes until a toothpick comes out clean. Cool before slicing.
Notes
- This banana bread has a rich, nutty flavor thanks to the tahini and pistachios.
- Stores well at room temperature for 2–3 days or can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 15g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg
