This Tahini Date Banana Bread is moist and chewy with sticky medjool dates, nutty tahini and a crunchy sesame seed crust. Naturally vegan, easy to make and so delicious!

Ingredients in Tahini Date Banana Bread

(Full ingredient list + instructions listed in recipe card at bottom of page)

Dates: Chopped medjool dates add moisture, natural sweetness and a delicious stickiness to this banana bread. I like to buy dried dates that are already pitted to make life easier.

Ripe banana: Like all banana bread recipes, the riper the better! I draw the line at mold, but don’t be afraid to use those bananas are your countertop that are completely black! This will make the banana bread sweeter.

Oil: I used olive oil because I like how it tastes with the tahini, but feel free to use another type of oil that’s liquid at room temp.

Tahini: This sesame seed paste adds a delicious nuttiness to the date banana bread, while also keeping it moist.

All purpose flour: I haven’t tested this recipe with any other types of flour, do I wouldn’t recommend making any substitutions.

Baking powder & soda: These leavening agents work together to help the banana bread rise in the oven. The baking soda also gives it a beautiful golden brown crust.

Sugar: The dates and banana already give this banana bread quite a bit of natural sweetness, but I like to add a little extra sugar to make this more of a dessert. Brown sugar keeps the crumb soft, while granulated helps with that crunchy top.

Milk: To thin the batter, I used soymilk, but feel free to use your favorite type of milk.

Sesame seeds & salt: I listed these as “optional” in the recipe card, but please don’t skip them! A sprinkle of sesame seeds and flaky salt top adds such a nice toasty flavor and crunch to this banana bread.

How to Make Vegan Tahini Date Banana Bread

Start by preheating the oven and greasing an 8×4 loaf pan. Press a piece of parchment paper down, leaving a slight overhang for easy removal.

Beat together your wet ingredients in one bowl and the dry in the other. Mixing them separately ensures the leavening agents incorporate evenly. Fold the wet with the dry and stir in the dates. Make sure not to overmix the batter or your date banana bread may turn out top dense.

Pour the batter into the prepared loaf pan and smooth with a spatula. Add a generous sprinkle of sesame seeds followed by a pinch of flaky salt. Slide the pan in the oven to bake for about an hour. Every oven is a little different, so this may take more or less time. Start checking to see if the middle is still raw when the top is deeply golden brown. A cake tester should come out relatively clean and the top should be firm to the touch.

Let you vegan tahini date banana bread cool for at least 30 minutes before slicing. This allows everything to solidify a bit and makes slicing much cleaner. I like to enjoy my banana bread a little warm with mug of tea. Enjoy!

Tips for Making the Best Date Banana Bread

• This Date Banana Bread does take a while for the inside to cook through. If you notice the top is getting burnt, try placing a piece of tin foil over the loaf pan and finish baking until a cake tester comes out clean.
• For chocolate tahini banana bread, omit the dates and replace with 3/4 cup of dark or semisweet chocolate chips. A chopped 70% Pascha chocolate bar is my favorite for baking.
• I prefer to enjoy the banana bread on the first day, while the top is still crunchy, but it will keep in the fridge for up to 7 days when sealed in an airtight container.

More Vegan Treats to Try:

• Miso Chocolate Chip Banana Bread
• Salted Chocolate Tahini Cream Pies
• Sticky Gingerbread Date Cake
• Pumpkin Chocolate Chip Streusal Bread
• Blueberry Cardamom Pull Apart Bread

Made this recipe? Tag @wandering_chickpea on Instagram and follow along on Pinterest for more delicious recipes!