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 purée
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 purée 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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