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Tahini Banana Bread with Sunflower Seeds

A deliciously unique banana bread featuring creamy tahini and crunchy sunflower seeds, perfect for any time of day.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 175
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 300 grams whole-grain spelt flour Keep it fresh for best results!
  • 80 grams raw sunflower seeds Plus extra for topping.
  • 40 grams pumpkin seeds Optional, but they give a deliciously earthy flavor.
  • 50 grams chia seeds A health booster that keeps everything moist.
  • 1 tablespoon baking powder Make sure it's fresh for the best loft!
  • 1/2 teaspoon baking soda Helps with rise and texture.
  • 1/2 teaspoon salt Enhances the flavors.
  • 2 teaspoons cinnamon A warm hug in spice form.
  • 1/2 teaspoon fresh-ground nutmeg For that comforting aroma.
Wet Ingredients
  • 60 grams semi-dried dates, chopped Natural sweetness that reduces the need for sugar.
  • 400 grams overripe bananas, mashed Weighed without skin; the riper, the better for sweetness!
  • 120 ml non-dairy milk Almond or oat milk works great.
  • 60 grams runny tahini Beware of the thick stuff; we need it spreadable!
  • 60 ml olive oil A flavorful fat that works well in baking.
  • 60 ml maple syrup or honey Sweetness that balances everything beautifully.
  • 1 teaspoon pure vanilla extract Because what’s baking without vanilla?

Method
 

Preparation
  1. Preheat your oven to 180°C (350°F). Line or grease a standard loaf tin for easy removal later.
  2. In a large mixing bowl, whisk together the spelt flour, sunflower seeds, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
  3. Toss in the chopped dates and stir them in the flour mixture to coat them lightly.
  4. In a shallow bowl, mash the overripe bananas until smooth.
  5. Add the mashed bananas to the bowl along with the non-dairy milk, tahini, olive oil, maple syrup, and vanilla extract. Mix until well incorporated.
  6. Make a well in the center of your dry ingredients. Pour the banana mixture into this well and gently stir until just combined.
  7. Pour the batter into the prepared loaf tin and gently tap the tin against your counter to settle the batter.
  8. Sprinkle a handful of sunflower seeds over the batter for presentation and extra crunch.
  9. Bake for 50-55 minutes, or until golden and a toothpick inserted into the center comes out clean.
  10. Once baked, let the loaf cool in the tin for 10 minutes before transferring to a cooling rack.
Serving
  1. Once completely cooled, slice and enjoy! It keeps beautifully for 3-5 days on the counter, wrapped well, and can be frozen for later indulgence.

Notes

Ensure your bananas are at their ripest—the browner, the better! Use high-quality tahini and dates for the best flavor. This banana bread loves being wrapped tightly and can last up to 5 days at room temperature.