This peanut butter and tahini banana bread is a nutty spin on a classic. Light and airy banana bread loaded with creamy peanut butter and tahini. With just 10 ingredients this bread comes together quickly and couldn’t be easier. Not only is this bread delicious, but it’s also freezer friendly! Perfect for gifting during the holidays or as a fun weekend bake.
Tools I used for this recipe:
- Non-stick Loaf Pan – there is nothing worse than the corners of your bread sticking to the pan, I’ve had this pan for a few years now and it is still non-stick + easy to clean
- Parchment Paper – parchment paper is such a versatile item to keep on hand. I use this to line my loaf pan after greasing it
- KitchenAid 6 Qt. Stand Mixer – I always recommend a stand mixer as it saves time and helps to keep baked goods consistent.
Peanut butter & tahini keep this banana bread light and airy!
If you like this banana bread, you’ll love…
Whole Wheat Banana Oat Muffins
Grocery List:
- Butter
- Sugar
- Peanut butter
- Tahini
- Eggs
- Vanilla
- Flour
- Baking Soda
- Salt
- Bananas
Instructions:
Preheat your oven to 350 degrees F, grease or line a 9×5 loaf pan, set aside.
In the bowl of a hand or stand mixer fitted with a paddle attachment cream together the softened butter and sugar until light and fluffy, 3-4 minutes. Mix in the peanut butter and tahini. Add in the eggs one at a time, and the vanilla. Mix to combine. Add in the mashed bananas and gently mix to incorporate.
In a separate mixing bowl combine the flour, salt, and baking soda, mix to combine. Slowly add the dry ingredients into the wet until incorporated, careful not to overmix. Pour the batter into the greased load pan and bake at 350 for 50-55 minutes, or until a toothpick inserted in the middle comes out clean. Allow to cool slightly before slicing.
Peanut Butter & Tahini Banana Bread
Ingredients:
- 1/2 cup Unsalted butter, softened
- 1 cup Granulated Sugar
- 1/2 cup Creamy peanut butter
- 1/4 cup Tahini
- 2 Eggs, room temperature
- 3-4 Large, Ripe Bananas, mashed
- 1 tbsp Vanilla Extract
- 1 1/4 cups All-purpose Flour
- 1 tsp Baking soda
- 1/2 tsp Salt
Instructions:
- Preheat your oven to 350 degrees F, grease or line a 9×5 loaf pan, set aside.
- In the bowl of a hand or stand mixer fitted with a paddle attachment cream together the softened butter and sugar until light and fluffy, 3-4 minutes. Mix in the peanut butter and tahini. Add in the eggs one at a time, and the vanilla. Mix to combine. Add in the mashed bananas and gently mix to incorporate.
- In a separate mixing bowl combine the flour, salt, and baking soda, mix to combine. Slowly add the dry ingredients into the wet until incorporated, careful not to overmix. Pour the batter into the greased load pan and bake at 350 for 50-55 minutes, or until a toothpick inserted in the middle comes out clean. Allow to cool slightly before slicing.
Nutrition:
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe?
I would love to see it! Take a picture and post to Instagram with the tag @theheartylife and the hashtag #theheartylife – You can also leave me a question or comment below! If you’ve tried this recipe, feel free to give it a star rating on the recipe above.
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