Meet your new favorite baking obsession: Tahini Date Banana Bread. This is not your run-of-the-mill banana bread—here, the nutty depth of tahini marries the luscious sweetness of dates and bananas for a loaf that’s as moist and tender as it is packed with flavor. One bite and you’ll understand why this recipe has become my go-to whenever I have overripe bananas on the counter (or just need a comforting treat with a delightful twist).

Tahini Date Banana Bread Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in Tahini Date Banana Bread is carefully chosen to play its part, creating that perfect slice every single time. There’s nothing overly fancy here, just pantry staples coming together to create something extraordinary. Let’s run through what you’ll need—and why it matters.

All-purpose flour: This forms the sturdy but soft structure of your bread, ensuring a tender crumb every time.
Cinnamon: Adds warmth and a hint of spice, making the entire loaf smell (and taste) irresistible.
Baking powder & baking soda: These leaveners guarantee a light and lofty rise, so your loaf never turns out dense.
Salt: Balances the sweetness and brings out the other flavors beautifully.
Mashed overripe banana: The star—bananas add natural sweetness, moistness, and that dreamy flavor.
Brown sugar: Gives rich, caramel undertones that pair beautifully with banana and tahini.
Cane sugar: Lends a touch of extra sweetness and helps the crust caramelize perfectly.
Non-dairy milk: Keeps the loaf tender and moist, while making the recipe completely dairy-free.
Olive oil: Adds moisture and a subtle savory note, making the bread supremely soft.
Tahini: This adds creaminess and nutty flavor for the signature twist in this recipe.
Vanilla extract: Rounds everything out with a beautiful, fragrant finish.
Medjool dates, pitted and chopped: Their jammy sweetness gives you that sticky, caramelized bite in every slice.
Sesame seeds and flaky salt for topping (optional): They add crunch and a final flourish of flavor you’ll love.

How to Make Tahini Date Banana Bread

Step 1: Prep Your Pan and Gather Ingredients

Start by preheating your oven to 350 F (175 C). Line a greased 8×4-inch loaf pan with parchment paper, leaving an overhang on the sides—this will make it so much easier to lift your Tahini Date Banana Bread out later. Measure out all your ingredients so you can move smoothly through the recipe. Trust me, a little organization at the start makes baking even more fun.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. Give it a thorough mix so the leaveners and spices are evenly distributed—you want every bite of your Tahini Date Banana Bread to have that hint of spice and perfect texture.

Step 3: Combine the Wet Ingredients

In a separate bowl, beat together your mashed bananas, brown sugar, cane sugar, non-dairy milk, olive oil, tahini, and vanilla extract. The mixture should be completely smooth and unified. Take a second to appreciate the magical aroma—this is where the flavor magic beings for your Tahini Date Banana Bread.

Step 4: Bring It All Together

Now, pour the wet ingredients over the dry ingredients. Use a spatula or wooden spoon to gently mix until just combined—don’t overwork it, or you’ll lose that tender crumb! Fold in the chopped Medjool dates so they’re evenly distributed, ensuring little pockets of sweet, sticky joy in every bite.

Step 5: Pour, Top, and Bake!

Pour your batter into the prepared loaf pan and smooth the top. Sprinkle generously with sesame seeds and a pinch of flaky salt if you’re feeling extra fancy. Slide the pan into the oven and bake for 60–65 minutes. The bread will turn a deep golden brown and your kitchen will be filled with the irresistible scent of Tahini Date Banana Bread. It’s done when a cake tester or toothpick inserted in the center comes out clean.

Step 6: Cool and Slice

After baking, let the bread cool in the pan for about 30 minutes—this helps it set and makes slicing a breeze (even though it’s always so tempting to dive in right away). Use the parchment overhang to lift it gently out, then slice and enjoy your gorgeous loaf of Tahini Date Banana Bread!

How to Serve Tahini Date Banana Bread

Garnishes

For the perfect finishing touch, a scattering of sesame seeds brings a subtle crunch and echoes the tahini flavor beautifully, while a pinch of flaky salt on top makes each bite even more addictively delicious. You can also try a dusting of powdered sugar or a gentle drizzle of tahini for an extra-special flair.

Side Dishes

This bread is pretty much a star on its own, but for a dreamy brunch, serve slices of Tahini Date Banana Bread alongside fresh berries, a dollop of coconut yogurt, or a cup of chai. It also pairs wonderfully with a spread of creamy nut butter or a light, citrusy fruit salad.

Creative Ways to Present

Want to impress? Turn slices into individual toasts and top with whipped tahini, a twirl of honey, or roasted nuts. For dessert, cube the bread and layer it in a parfait glass with yogurt and extra chopped dates. Or wrap mini loaves in parchment and string for the sweetest homemade gift.

Make Ahead and Storage

Storing Leftovers

Wrap cooled slices of Tahini Date Banana Bread tightly in plastic wrap or store them in an airtight container at room temperature. The flavor actually deepens after a day, so don’t hesitate to bake ahead—your breakfast (or snack) plans just got even better!

Freezing

This bread freezes fantastically. To freeze, wrap the whole loaf or individual slices in a layer of plastic and then foil. Stash in the freezer for up to three months. When you’re ready, thaw it overnight in the fridge or on the countertop for a little treat any time you like.

Reheating

For that just-baked warmth, pop slices in a toaster or low oven for a few minutes. The edges crisp up, the dates go gooey, and the tahini aroma is as dreamy as the day you baked it. A little (or a lot) of vegan butter on top doesn’t hurt, either.

FAQs

Can I use another type of flour in Tahini Date Banana Bread?

Absolutely! You can substitute whole wheat flour for a nuttier, slightly denser loaf, or try a 1:1 gluten-free blend if you want to keep it gluten-free. Just note that different flours may change the texture and baking time a bit.

Can I swap out the dates?

If you don’t have dates, chopped dried figs or raisins make a good substitute and bring that same pop of sweetness. However, Medjool dates have an unmatched caramel richness, so try the original if you can.

What type of tahini should I use?

Look for good-quality, creamy tahini with no added sugar or oils—ideally, it’s just ground sesame seeds. Well-stirred tahini (not separated) works best for that rich, velvety texture in your bread.

Is this recipe suitable for kids?

Definitely! The natural sweetness from bananas and dates is kid-approved, and the lack of nuts makes it school-friendly, too. You can skip the flaky salt on top for younger kids if you prefer.

How do I know when my banana bread is done baking?

Start checking at the 60-minute mark. Insert a cake tester or toothpick into the center; it should come out clean or with just a few moist crumbs, but no wet batter. The loaf will also be deeply golden and your kitchen will smell incredible.

Final Thoughts

If you’re looking for a fresh twist on a classic, you truly can’t go wrong with Tahini Date Banana Bread. This recipe is like giving your favorite banana bread a modern, nutty hug—and every slice disappears way too fast in my house. Go on, grab those bananas and give it a try. I promise, you’ll be making it again and again!