It’s been a while since I shared a sweet breakfast recipe and boy do I have a nice one for you today, a sesame chia banana bread with honey and tahini! I am a big fan of freshly baked bread! So much so that I far too often devour the entire loaf while it’s still warm from the oven, so I only make my own breads infrequently… Quick breads, like this one, are among my favourites because they are so easy to make. You literally just mix the ingredients, pour them into a loaf pan and bake. This quick bread starts with a base of a banana bread that uses honey and tahini to sweeten and to help keep the bread nice and moist. In addition to the flour I like to add some rolled oats for the extra, flavour and fibre. This bread is finished off with sesame seeds and chia seeds for the crunchy texture and to add all of the beneficial nutrients of both! This sesame chia banana bread with honey and tahini is so easy to make and so good that you’ll be making it all week long!
Sesame Chia Banana Bread with Honey and Tahini
A moist, tasty and healthy banana bread with tahini, honey, sesame seeds and chia seeds!
ingredients
- 1 cup (about 3) very/over-ripe bananas, mashed
- 1/2 cup honey
- 1/2 cup tahini
- 2 eggs, slightly beaten
- 1/3 cup milk
- 1 1/2 cups all-purpose flour
- 1 cup rolled oats
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 tablespoon white sesame seeds
- 1 tablespoon black sesame seeds
- 1 tablespoon chia seeds
directions
- Mix the bananas, honey, tahini, eggs and milk, followed by the mixture of the flour, oats, baking soda and salt, followed by the seeds.
- Pout the batter into a greased loaf pan and bake in a preheated 350F/180C oven until the top is lightly golden brown and a toothpick pushed into the centre comes out clean, about 60 minutes.
Option: Add 1 teaspoon vanilla extract.
Option: Replace the tahini with peanut butter.
Option: Use almond milk or other milk substitute.
Note: If the top starts getting too dark before the centre is done, cover with foil.
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I looooove chia seeds! They are wonderful in banana bread, and I bet this is so delicious!
Oh my goodness! Sesame and tahini in a banana bread……YEAH!
I'd just like to know the SIZE of the portion which is shown by the nutritional facts. So how big or better "How much does it weigh?" the slice which has 273 calories? Weight Watcher points would be very helpful as well
you can create a recipe in Weight Watchers and set the portion to 10 or 12 and it will calculate the points for you!
Love this, Kevin! It has ALL the good stuff packed into one wholesome bread… getting my bananas nice 'n rip on the counter as we speak 🙂
Yummy! Awesome recipe, thanks for sharing!
I left out the chia seeds and was concerned there might be too much unabsorbed liquid but that was not a problem. I should however, have soaked the oatmeal for 30 minutes or so before adding. The finished product had bits of "crispy " oat flakes in it that didn't help the texture of the bread. Love the addition of tahini. And hey, I still had 3 slices while it was warm.
Hi Kevin. Thank you for this amazing recipe! Honestly this is the best banana bread I have ever tasted. The sesame seeds and the Tahini in this are so tasty!! I added some shredded coconut instead of all the oats, and also added a 4-spice mix to it for an even more exotic touch. I turned it into muffins. This is soooo good!! Thank you for your delicious recipes.
Julia Graf: I'm glad you enjoyed it! I love the sound of the modifications that you made!
Hi Kevin! I saw Julia Graf adapt your recipe to muffins in one of her Fit Friday videos on YouTube, then followed the link she provided to your site. I follow a Paleo diet and don't eat wheat, so adapted your recipe to be grain-free. The sesame and banana combination is really delicious!
Cassandra Plank: I'm glad you enjoyed it and I'm happy to hear that it can be modified for Paleo and grain-free!
Im impressed! I bought a liquid tahini from Greece and didn’t know what to use it for hence why I googled a cake recipe with this ingredient. I made this recipe using the exact ingredients and it tasted amazing and looks just as pretty as the photo. Im going to make it again next weekend and might try afew modifications as mentioned by others on the blog. This one is going in my recipe book
This is a very nice recipe. It tasted very different from other banana breads I’ve tried, due to the tahini. I would make it again, but only on special occasions. It is not the type of cake for every day, but for those times you want something different and special.
I haven’t seen a bread this gorgeous in a long time!! Captivating! The line up of bananas, creative. I’ve never wanted to add tahini, today… sold. Thank you ♥️
Nice twist with the seeds. I did add a dash of vanilla. Added an extra layer of flavor. Also covered last 8 minutes baking convection.
Just made a double recipe and veganized this one. Made 30 hefty muffins with flax seeds in the place of eggs, so even more vegan 3s!!! Made pecan milk, subbed pure maple syrup for honey and followed the rest. Next time I may use agave, as mine came out dark inside, not pretty like yours!! Still, a really simple and healthy recipe that’s very, very good.
Hi, Kevin
I’d love to try this but need to lower the carbs – would almond flour work instead of all-purpose flour?
Thank you,
Eleni