We plan and we plan and sometimes things just unexpectedly fall into our laps. So was the case with this tahini banana bread.
It all started when, one day last week at work, I found that someone left perfectly ripe banana on the table for anyone to take. It wasn’t even that brown, but merely had a few specs here and there (not brown enough for my banana tastes actually). I shrugged, grabbed it, and figured I had a snack for the next afternoon.
A few hours later, I wandered into the kitchen to find two more bananas in the same state of tad-overripe, so I snagged them, too, and figured there was no better course to forge ahead on except that of way of the banana bread.
I do love banana bread, but almost never make it and eat it even less. It’s not usually the most healthy solution to start the day, chock full of sugar to much oil, and so I often avoid it and head towards the All Bran or omelets. But, again, fate stepped in and showed me the way.
I had the idea for the tahini banana combo for a while. Hardly a novel one, I’ll grant you, but since I adore peanut butter and banana in every combination, I had been itching to try this little twist upon that. I’d have added chocolate chunks but didn’t have any in the pantry, so I kept it simple with a sprinkle of sesame seeds on top and let it be.
It came out exactly how I wanted. How often does that happen on the first try? It was: not too sweet, not greasy at all, and not overpoweringly of tahini- barely any at all, but enough to give the whole thing a nutty background that I found quite pleasing. Very pleasing indeed.
Now this one, I wouldn’t feel too guilty about starting the day with it.
Adapted from Joy the Baker.
Tahini and butter come together to create a moist, nutty loaf of tahini banana bread, sweetened with brown sugar and a hint of maple syrup.Tahini Banana Bread
Ingredients
Directions
