Tahini Pistachio Banana Bread is one of those magical recipes that tastes even better than it sounds. Imagine the sweet comfort of classic banana bread, but with a nutty swirl of tahini and a burst of toasted pistachios in every bite—the result is moist, deeply flavorful, and gorgeously speckled with green. It’s the kind of treat you’ll want to bake again and again, perfect for breakfast, tea time, or those long afternoons when only a slice of something homemade will do.

Tahini Pistachio Banana Bread Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this Tahini Pistachio Banana Bread brings its own touch to the final loaf. The bananas promise moisture and sweetness, tahini adds a gentle earthiness, and the pistachios pop with color and crunch. You won’t need any fancy equipment or technique—just good, simple pantry staples that work together beautifully.

Ripe bananas: The secret to natural sweetness and a super-moist crumb—make sure they’re heavily speckled or brown.
Tahini: Well-stirred tahini brings a creamy, nutty richness that pairs beautifully with banana.
Olive oil or melted coconut oil: For extra moisture and a subtle, nuanced flavor—choose olive oil for earthiness or coconut oil for a light, tropical hint.
Brown sugar: Lends gentle caramel notes that complement the nutty tahini.
Eggs: Essential for structure and a tender, light texture.
Vanilla extract: Rounds out the flavors with warmth and depth.
All-purpose flour: Provides structure—don’t overmix to keep your bread fluffy.
Baking soda and baking powder: The dynamic duo that ensures a lovely, even rise.
Salt: Brings out all the subtle flavors in the loaf. Don’t skip it!
Ground cinnamon: Cozy spice that elevates the banana and pistachio notes.
Ground cardamom: Adds a delicate, Middle Eastern-inspired perfume to the bread—so worth including.
Shelled pistachios, chopped: For irresistible crunch and those stunning green flecks in every bite.
Sesame seeds (optional): Sprinkle on top for extra crunch and a bakery-style finish.

How to Make Tahini Pistachio Banana Bread

Step 1: Prep Your Oven and Loaf Pan

Before anything else, make sure your oven is preheated to 350°F so it’s perfectly hot and ready for baking. Take a standard 9×5-inch loaf pan and grease it with a little oil or line it smoothly with parchment paper—this is your best trick for fuss-free, easy removal once your bread is baked and cooled.

Step 2: Mash the Bananas

Grab a big mixing bowl and toss in your ripe bananas. Mash them thoroughly with a fork or potato masher until they’re smooth and almost creamy. The riper your bananas, the more natural sweetness and flavor you’ll get—think banana bread bliss!

Step 3: Whisk in Wet Ingredients

Now, stir in your tahini, olive or coconut oil, brown sugar, eggs, and vanilla extract to the mashed banana. Whisk everything together until you have a lovely, cohesive, speckled batter. If your tahini was a little stiff, give it an extra minute to blend fully for a velvety mix.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and cardamom. This step keeps your leaveners and spice evenly distributed, ensuring your Tahini Pistachio Banana Bread rises beautifully without any clumps of flour or spice pockets.

Step 5: Combine Wet and Dry Mixtures

Gently fold your dry ingredients into the wet mixture, using a spatula or wooden spoon. Add the flour in two batches if you can—that keeps your batter light. The secret? Mix just until you don’t see any more streaks of flour; don’t worry about a few lumps!

Step 6: Stir in Pistachios

Toss your chopped pistachios into the batter. Give everything a gentle stir so the nuts are nicely scattered throughout, ready to surprise you in every slice. If you love extra crunch, set aside a tablespoon or two for sprinkling on top later.

Step 7: Pour and Top

Pour the batter into your prepared loaf pan and smooth out the surface with the back of a spoon or spatula. Scatter the top with those extra pistachios and, if you’re feeling fancy, a sprinkle of sesame seeds—this step adds serious bakery vibes and extra flavor.

Step 8: Bake and Cool

Slide your pan into the oven and let it bake for 50 to 60 minutes. Check for doneness with a toothpick (it should come out clean or with just a few crumbs). Let your fresh-baked loaf rest in the pan for 10 minutes, then lift it out onto a wire rack to cool completely—if you can wait that long before slicing in!

How to Serve Tahini Pistachio Banana Bread

Garnishes

Dress up each slice with a light drizzle of honey or maple syrup, or sprinkle a pinch of extra chopped pistachios on top for an eye-catching crunch. If you love a hint of salty-sweet, a tiny pinch of flaky sea salt is pure magic on this bread.

Side Dishes

Pair your Tahini Pistachio Banana Bread with thick Greek yogurt and fresh berries for breakfast, or serve it with a steaming cup of strong coffee or spiced chai for a mid-afternoon treat. It also goes wonderfully with a dollop of vanilla ice cream for dessert!

Creative Ways to Present

Try serving the bread slightly warm with a swipe of extra tahini or nut butter. For a brunch platter, cut it into thick cubes or fingers and pile alongside sliced oranges and dates. It’s also fantastic toasted the next day for a flavor-packed snack.

Make Ahead and Storage

Storing Leftovers

Wrap leftover Tahini Pistachio Banana Bread tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. The flavors even deepen overnight, making each subsequent slice even more irresistible.

Freezing

This bread freezes like a dream: wrap the cooled loaf (whole or sliced) in plastic wrap, then tuck it into a freezer bag. It stays moist and delicious for up to 3 months—just thaw overnight at room temperature before enjoying.

Reheating

Warm slices briefly in a toaster, toaster oven, or microwave for that luscious bakery-fresh taste. For an extra treat, toast the slices and spread with a dab more tahini or a swipe of softened butter.

FAQs

Can I make Tahini Pistachio Banana Bread vegan?

Absolutely! Replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg), and use coconut oil instead of olive oil for a fully plant-based version. The texture will still be tender and moist.

Is it okay to use gluten-free flour?

Yes! A good 1:1 gluten-free all-purpose blend works well in this Tahini Pistachio Banana Bread recipe. The loaf may be slightly denser, but the flavor will still shine.

What can I substitute for pistachios?

If you’re out of pistachios or prefer another nut, chopped walnuts, pecans, or even almonds make excellent alternatives. For a nut-free version, try sunflower or pumpkin seeds for crunch and color.

Can this bread be made less sweet?

Certainly! Feel free to reduce the brown sugar to 1/2 cup or even a little less for a lightly sweet, breakfast-friendly loaf. Very ripe bananas will naturally sweeten the bread as well.

Does Tahini Pistachio Banana Bread taste strongly of sesame?

The tahini offers a gentle nuttiness and depth, but doesn’t overpower. It’s balanced by banana sweetness, warm spices, and citrusy cardamom, so the flavor is harmoniously subtle and unique.

Final Thoughts

If you’re searching for a cozy, crowd-pleasing bake with a stunning twist, the Tahini Pistachio Banana Bread should be at the top of your list. Baking it fills your kitchen with warmth and makes every morning (or snack break) feel like a celebration. I can’t wait for you to fall in love with this recipe, just like I did!

Tahini Pistachio Banana Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 6 reviews

Author: Emma
Total Time: 1 hour 10 minutes
Yield: 10 slices 1x
Diet: Vegetarian

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Description

Indulge in the rich flavors of this Tahini Pistachio Banana Bread that offers a unique twist on the classic favorite. The nutty tahini and pistachios, combined with the sweetness of ripe bananas, create a moist and flavorful bread that is perfect for breakfast, snack, or dessert.

Ingredients

Scale

For the Bread:

3 ripe bananas, mashed
1/2 cup tahini, well-stirred
1/3 cup olive oil or melted coconut oil
2/3 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/2 cup shelled pistachios, chopped

Optional Topping:

2 tablespoons sesame seeds

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Instructions

Preheat the Oven: Preheat the oven to 350°F and grease or line a 9×5-inch loaf pan with parchment paper.
Mix Wet Ingredients: In a large mixing bowl, mash the bananas until smooth. Whisk in tahini, olive oil, brown sugar, eggs, and vanilla until well combined.
Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and cardamom.
Combine Wet and Dry Mixtures: Gently fold the dry ingredients into the wet mixture until just combined. Stir in chopped pistachios.
Bake: Pour the batter into the prepared loaf pan and smooth the top. Sprinkle with sesame seeds if desired. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve: Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.