Tahini Banana Bread with Raspberries
This recipe is hands down one of my faves! I have baked it several times to make sure I get the recipe just right before sharing it with you. I really enjoy creating recipes with different combinations and elements of flavor. Also, what can beat baking with fresh fruit? Well in this case I can say fresh fruit and not so fresh fruit due to the aged, ripe bananas. There is something beautiful about adding a twists to a classic recipe without losing the integrity of the original. I feel that was accomplished with this recipe.
The tahini, paste created from ground sesame seeds, adds a delicious element of nuttiness. I added orange zest to brighten up the overall flavor of the banana bread and add some contrast against the tahini and brown sugar. The orange zest also complimented the raspberries in a way unimaginable. The huge pops of flavor that come from the bright, tart, and sweet raspberries is very welcomed in this taste melody. The crunch of the sesame seeds on top is a great finisher. It echoes the wonderful tahini flavor and is added to the top of the batter to give a nice, addictive crunch that adds wonderful texture.
This banana bread has layers of flavor that are undeniable without being too much. It is super moist but it is also a nice tall loaf that rises a great deal with the distinctive banana bread crack down the center of the loaf. Check out the recipe below. Comment below and let me know what you think or if you have any questions. Let me know if you try it!
Tahini Banana Bread with Raspberries
Yield: 16 servings (1 slice)
2 cups of all-purpose flour
2 tsp of baking powder
½ tsp of baking soda
1 tsp of salt
3 ripe bananas, mashed (measured 1 ½ cup)
½ cup of granulated sugar
½ cup of brown sugar
2 eggs
½ cup canola oil
2/3 cup tahini
1 tsp vanilla
zest of 1 orange
12ozs fresh raspberries
1 tsp black sesame seeds
1 tsp white sesame seeds
Preheat oven to 350 °F. Prep your bread pan by oiling it and/or adding parchment paper to avoid sticking
Mix the flour, baking powder, baking soda, and salt in a bowl.
Add mashed bananas, sugar, tahini, oil, and vanilla to a separate bowl. Mix until thoroughly combined. Add eggs one by one being sure to mix thoroughly after each addition. Add the orange zest. Stir until completely mixed.
Add the flour mixture to the wet mixture until completely mixed and no dry flour remains.
Gently fold your raspberries into the mixture. If using frozen, toss in a small amount of flour (about 2 tbsp) before folding into the mixture.
Add the batter into your prepared bread pan. Top with the black and white sesame seeds.
Place into the preheated oven. Bake for 70 minutes or until the banana bread springs back when pressed lightly in center.
Allow the bread to cool. You can eat it while its warm or allow it to completely cool. Enjoy!
-Jean
