El Ray's Tahini Banana Bread

El Ray's Tahini Banana Bread


Sometimes, one "perfect"recipe just isn't enough. This banana bread is possibly the hundredth banana bread recipe I have ever made, including my go-to Joanne Chang recipe impregnated with creme fraiche. I'm really starting to embrace the fact that with banana bread, there can be no "perfect" recipe.


I have never been to El Ray, but this recipe received some serious rave a while back on Bon Appetit, and is now widely available on the internet. Lottie + Doof directed me to a weight measure version, which I prefer.

The tahini and sesame adds a savoury note to the tender crumb, and a generous coating of yin-yang sesame gives an intense crunch reminiscent of my favourite Ezekial 4:9 Sesame Sprouted Whole Grain Bread.

Tahini Banana Bread

Adapted from El Ray's recipe on Opening Ceremony. Makes 1 5'x9' loaf

For the topping: 
25 grams raw white sesame
10 grams raw black sesame

For the loaf: 
2 eggs
1 tablespoon Vanilla extract
37 grams Tahini / peanut sesame paste
110 grams oil
336 grams banana purΓ©e
300 grams dark brown sugar
48g hazelnut flour
162g all purpose flour
1 teaspoon Baking Powder
1/2 teaspoon salt
1/2 teaspoon baking soda
45 grams toasted white sesame
30 grams raw black sesame

  1. Mash bananas with a fork. Preheat oven at 325 degrees. 
  2. Whisk the oil, tahini, eggs, vanilla, and banana purΓ©e until smooth. Whisk in brown sugar until fully absorbed and no lumps. 
  3. Sift dry ingredients into the liquid in 3 parts.
  4. Line a nonstick, greased pan with wax paper. Pour batter into the pan. Coat top with the raw black sesame seeds and toasted white sesame seeds. 
  5. Place in 325-degree oven and bake for 1 hour and 15 minutes, rotating once halfway through bake time. 
  6. Test the bread for doneness until a toothpick comes out clean.
  7. Remove from oven and let cool on a rack for one hour. Once cooled, use the back side of a knife to slide along the edges of the bread. Pop out and enjoy!
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