If you’re looking to take classic banana bread on a wild, delicious spin, you absolutely have to try Tahini Pistachio Banana Bread. This recipe turns simple everyday ingredients into a moist, nutty, and subtly sweet loaf that’s perfect for breakfast, snacking, or even a nourishing dessert. The magic is in the combination: creamy tahini lends a rich earthiness, roasted pistachios add crunch and color, and ripe bananas keep everything irresistibly tender. Every bite is a flavor-packed celebration—and trust me, this is the kind of crowd-pleaser that disappears fast!
Ingredients You’ll Need
It’s truly amazing how a few pantry staples and a handful of pistachios can create something so special. Each ingredient in Tahini Pistachio Banana Bread plays a role—building flavor, crunch, moisture, and that signature golden hue that makes this loaf impossible to resist.
- 3 ripe bananas, mashed: Overripe bananas are best for natural sweetness and ultra-moist texture.
- 1/2 cup tahini: Tahini gives the bread a creamy, nutty backbone and a lusciously soft crumb.
- 1/3 cup maple syrup or honey: Adds gentle sweetness and a hint of caramel; choose maple syrup for a vegan loaf.
- 2 large eggs: These bind everything together and help the loaf rise beautifully.
- 1 teaspoon vanilla extract: Rounds out the flavors and imparts a warm aroma.
- 1 cup all-purpose flour: Offers tenderness and structure so your bread holds up nicely when sliced.
- 1/2 cup whole wheat flour: Adds a lovely nutty flavor and a bit more fiber and depth.
- 1 teaspoon baking soda: Key for the perfect lift—no dense banana breads here!
- 1/2 teaspoon salt: Balances and highlights both the sweet and nutty elements.
- 1/2 teaspoon ground cinnamon: A subtle but crucial warm note running through every bite.
- 1/2 cup shelled pistachios, roughly chopped: Brings color, crunch, and a pop of flavor that makes every slice exciting.
- Optional extra pistachios and sesame seeds for topping: For bakery-worthy looks and crunch on top.
How to Make Tahini Pistachio Banana Bread
Step 1: Prepare the Pan and Preheat the Oven
Start by getting your oven nice and hot at 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or lightly grease it, making sure your Tahini Pistachio Banana Bread will lift out with zero drama. This simple step helps you get that perfect loaf every time.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, mash your ripe bananas until smooth. Add the tahini, maple syrup (or honey), eggs, and vanilla extract. Whisk the mixture together until it’s creamy, golden, and completely uniform—this will give your banana bread its signature moistness and exquisite flavor.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, salt, and cinnamon. Blending these dry ingredients first guarantees your leavening agent is evenly distributed, ensuring a perfect, fluffy result.
Step 4: Bring the Batter Together
Gradually add your dry mixture to the wet ingredients, stirring gently until just combined. Don’t overmix—stopping as soon as you see no more dry streaks will keep your Tahini Pistachio Banana Bread beautifully tender and light.
Step 5: Add the Pistachios
Fold in the chopped pistachios, distributing them through the batter. Every slice should have a few bright green gems; they’re the highlight that makes this loaf irresistibly fun to eat.
Step 6: Pour, Top, and Bake
Pour your batter into the prepared pan, smoothing the top for even baking. Sprinkle with extra pistachios and a shower of sesame seeds if you’re feeling fancy. Pop it into the oven and bake for 50–60 minutes, or until a toothpick poked into the center comes out clean. Your kitchen will smell heavenly!
Step 7: Cool and Enjoy
Let the bread cool in the pan for about 10 minutes, then run a knife around the edges and lift it out onto a wire rack. Let it cool completely—if you can resist! Slicing too soon makes it tricky to get clean pieces, so patience pays off here.
How to Serve Tahini Pistachio Banana Bread
Garnishes
For a picture-perfect finish, top your slices with a flurry of extra pistachios, a few toasted sesame seeds, or even a light drizzle of tahini. The toppings add crunch, color, and an extra hit of nutty goodness, making every bite as beautiful as it is tasty.
Side Dishes
This bread is divine on its own, but if you want to make it part of a bigger brunch spread, try pairing it with Greek yogurt, a bowl of fresh berries, or a steaming mug of cardamom-spiced tea. The flavors play together so well, you’ll feel like you’re eating breakfast in a café!
Creative Ways to Present
Show off slices on a rustic wooden board for a cozy, wholesome vibe. Or, turn them into petit tea sandwiches by spreading a little cream cheese or date butter between two thin slices. For dessert, imagine a slice warmed up and topped with a scoop of pistachio gelato. Pure bliss!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Tahini Pistachio Banana Bread wrapped tightly in foil or stored in an airtight container at room temperature for up to three days. This keeps it moist and prevents it from drying out—if it even lasts that long!
Freezing
Banana bread freezes wonderfully. Once cooled completely, wrap individual slices or the whole loaf in plastic wrap and then foil. Freeze for up to two months. When you’re ready for a treat, thaw at room temperature or give it a gentle warm-up in the oven.
Reheating
For that just-baked magic, pop slices in a toaster oven for a few minutes until warmed through. It revives the bread’s moist, fluffy texture and brings out all the toasty tahini and pistachio flavors. Add your favorite spread if you like!
FAQs
Can I make Tahini Pistachio Banana Bread vegan?
Absolutely! Simply swap the eggs for flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water). Choose maple syrup over honey, and you’ll have a delicious, fully vegan loaf.
What’s the best substitute for pistachios?
If pistachios aren’t available, chopped walnuts or pecans work beautifully, though you’ll lose that pop of green color. Hazelnuts or even sunflower seeds offer a fun twist too.
How do I know when the bread is fully baked?
The best way is the toothpick test—insert a toothpick or thin skewer into the center of the loaf. If it comes out clean or with just a few moist crumbs, your bread is ready. Avoid overbaking to keep it moist.
Can I make muffins instead of a loaf?
Yes, you can! Divide the batter among muffin cups and bake at 350°F (175°C) for about 18–22 minutes, checking doneness with a toothpick. They make great snacks for on-the-go.
Do I have to use both flours?
No worries if you only have one type—just substitute the missing flour with more of what you have. Using part whole wheat adds nuttiness, but either way, your Tahini Pistachio Banana Bread will be delicious.
Final Thoughts
I can’t recommend Tahini Pistachio Banana Bread enough. It’s the kind of loaf that surprises you with every bite—comforting, unique, and packed with character. Whether you bake it for yourself or to share, this is one recipe you’ll want on repeat. Treat yourself and let me know how it turns out!
Print
Tahini Pistachio Banana Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (8 slices)
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: Middle Eastern-Inspired, American
- Diet: Vegetarian
Description
Indulge in the rich flavors of this Tahini Pistachio Banana Bread, a delightful Middle Eastern-inspired twist on a classic treat. The nutty tahini and crunchy pistachios add a unique depth of flavor to this moist and wholesome loaf.
Ingredients
For the bread:
- 3 ripe bananas, mashed
- 1/2 cup tahini
- 1/3 cup maple syrup or honey
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup shelled pistachios, roughly chopped
- optional extra pistachios and sesame seeds for topping
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
- Mix wet ingredients: In a large mixing bowl, combine the mashed bananas, tahini, maple syrup (or honey), eggs, and vanilla extract. Whisk until smooth.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, salt, and cinnamon.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped pistachios.
- Bake: Pour the batter into the prepared loaf pan, smooth the top, and sprinkle with extra pistachios and sesame seeds if desired. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For a vegan version, substitute the eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water).
- This bread is naturally dairy-free and refined sugar-free if using maple syrup.
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 11g
- Sodium: 200mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 35mg
