Nutella Swirled Tahini Banana Bread

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Packed full of nutty brown butter & tahini, this rich banana bread has a crunchy demerara top & a molten Nutella swirl!

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nutella swirled tahini banana bread

After A LOT of trial & error, I’ve finally perfected my Nutella swirled tahini banana bread!

This loaf has an incredibly soft & moist crumb, the demerara top is super crunchy & there’s a swirl of molten Nutella running through the middle! We’re also making our batter using a combination of brown butter, tahini & brown sugar for a rich, nutty flavour that complements the sweet bananas fantastically.

This really is a next level bake & it’s surprisingly easy to make as well…

Why You’ll Love This Banana Bread!

  • Next level flavour!
    We’re using tahini, brown butter & brown sugar for a rich, nutty flavour that works perfectly with the sweet bananas.
  • The perfect texture.
    There’s a couple of tips & tricks in this recipe that makes banana bread with a soft, tender crumb & a crunchy top!
  • Surprisingly easy to make.
    Making fantastic banana bread doesn’t have to be difficult! This recipe has easy to follow instructions & comes together in no time at all.
  • Not overly sweet.
    This loaf of banana bread contains just the right amount of sweetness. This lets the flavour from the bananas really shine through.

Tahini In Banana Bread

Originating from the Middle East, tahini is a paste made from sesame seeds.

Tahini does a fantastic job of improving the flavour & texture of a range of baked goods! We’re using it in our banana bread (alongside brown butter) to add a subtle nuttiness and to keep the crumb perfectly tender & moist. After some trial & error, I’ve found that the best way to incorporate tahini into a loaf of banana bread, is by using it to replace a portion of the fat (in this case butter).

Tahini can also be used in other bakes, like our black sesame cheesecake cookies or in desserts like our halva ice cream.

tahini banana bread

What You’ll Need

  • Bananas – For the best flavour, make sure to use super ripe bananas.
  • Nutella – I’d recommend using Nutella but other chocolate spreads could also be used.
  • Tahini – A Middle Eastern sesame paste. This is available in most supermarkets & gives our banana bread a subtle nutty flavour.
  • Butter – Make sure to use unsalted butter. This gives us more control of the salt content in our cake.
  • Sugar – You’ll need two types of sugar for this cake. Light brown sugar for the batter & demerara for sprinkling on top.
  • Sour Cream – Adding sour cream to our banana bread gives it a soft, tender crumb. Make sure that it is at room temperature.
  • Eggs – 2 large eggs are needed for this recipe. These should be at room temperature as well.
  • Flour – We’re using plain flour for a soft, tender cake. Using plain flour instead of self raising gives us more control on the amount of baking powder in our batter.
  • Raising Agents – Both baking powder & bicarbonate of soda is used, to give our banana bread the perfect amount of rise.
  • Salt – Used to enhance the flavours in our cake. Make sure to use a fine table salt.
nutella banana bread

How To Make Nutella Swirled Banana Bread

The full, printable recipe for this Nutella swirled tahini banana bread can be found at the bottom of this post!

  1. Brown Butter – First, we need to cook butter in a pan, over a medium heat until browned (take a look at our brown butter guide for more info!). We then transfer it to a bowl & let it cool down slighlty.
  2. Mix Banana, Butter, Sugar & Tahini – In a stand mixer, we beat together mashed banana, the brown butter, brown sugar & tahini until well combined. This will take 2-3 minutes on a medium speed.
  3. Add Sour Cream & Eggs – We whisk together sour cream & eggs then mix into the batter.
  4. Fold In Dry Ingredients – Next, we sift the flour, baking powder, bicarb & salt into the cake mix then fold in with a spatula, until just combined.
  5. Nutella Swirl – First we add half of the cake mix into a lined loaf tin, drizzle over warm Nutella then swirl into the batter with a small knife. The remaining batter is now poured on top, smoothed flat with a palette knife then sprinkled with demerara sugar.
  6. Baking – The banana bread is baked at 170°c/338°f for around an hour (depending on your oven). You’ll know when it’s cooked because a skewer inserted into the middle will come out clean.

Banana Bread Tips & Tricks

Done properly, banana bread is hard to beat! Here’s a handful of tips & tricks for making a perfectly cooked cake with a tender crumb & a crisp, crunchy top.

  • Use Ripe Bananas – These are sweeter & will add more flavour to our banana bread. As ripe bananas are soft, they’ll also be easier to mash.
  • Don’t Over Mix The Batter – Over mixed banana bread will turn out rubbery & tough so it’s important to avoid over mixing after adding in the flour. It should be folded into the batter, until it has just been incorporated.
  • Sprinkle Demerara Sugar On Top Sprinkling sugar on top before baking gives our banana bread a super crunchy top!
  • Sift The Dry Ingredients Sifting the flour, baking powder & bicarbonate of soda helps us avoid getting lumps in our cake batter.

Frequently Asked Questions

How do I make brown butter?

Place butter into a saucepan then set over a medium heat. Cook, stirring regularly until the butter has turned brown & smells nutty. This will only take a couple of minutes. For a more in depth guide, check out our “How To Make Brown Butter” guide.

How ripe should bananas be for banana bread?

The riper the better! Using bananas that skins are almost completely black are sweeter & make for a better tasting banana bread.

What do I do if my bananas aren’t ripe yet?

If you’re bananas aren’t completely ripe yet, bake them in an oven until the skins are black & the inside is soft. This will take around 15 minutes at 180°c/356°f.

How long does banana bread take to bake?

Banana bread will take around an hour to bake. You’ll when it’s cooked because a skewer inserted into the centre will come out clean.

How long will banana bread keep for?

Stored at room temperature in an airtight container, banana bread will keep for up to 3 days. Stored in the fridge, banana bread will keep for a few days extra.

Do I have to use Nutella?

Other chocolate & hazelnut spreads can be used but I’d recommend using Nutella for the best flavour!

Cooking Banana Bread In An Aga

With all of my recipes, I include cooking instructions for conventional ovens, fan ovens & also Agas. Here’s how to cook this recipe in an Aga…

Brown the butter using the boiling plate. Cook the banana bread in the baking oven, on a grid shelf on the floor. First for 25 minutes then slide the cold plain shelf onto the second from top set of runners & continue cooking for another 35-45 minutes.

Equipment Used

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More Baking Recipes To Try!

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Nutella Swirled Tahini Banana Bread

Packed full of nutty brown butter & tahini, this rich banana bread has a crunchy demerara top & a molten Nutella swirl!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Baking, Dessert, Snack
Cuisine: American
Servings: 1 Loaf
Author: Ben Racey

Equipment

  • 2 lb Loaf Tin
  • Stand Mixer
  • Sieve

Ingredients

  • 100 g Unsalted Butter
  • 250 g Mashed Banana Roughly 3 Ripe Bananas
  • 80 g Tahini
  • 175 g Light Brown Sugar
  • 120 g Sour Cream At Room Temperature
  • 2 Large Eggs At Room Temperature
  • 210 g Plain Flour
  • tsp Baking Powder
  • ¾ tsp Bicarbonate Of Soda
  • ½ tsp Table Salt
  • 80 g Nutella
  • ¾ tbsp Demerara Sugar To Sprinkle On Top

Instructions

  • Place the butter into saucepan then place over a medium heat. Cook, stirring regularly until brown then pour into a bowl & set aside to cool slightly.
  • Preheat an oven to 170°c/150°c fan (338°f/302°f).
    Line a 2lb loaf tin with baking parchment (or use a loaf tin liner) & set aside.
  • Place the brown butter, mashed banana, tahini & light brown sugar into the bowl of a stand mixer then using the paddle attachment, beat for 2-3 minutes, until well combined.
    Make sure to scrape the sides of the bowl down regularly with a spatula.
  • Next, in a separate bowl, whisk together the sour cream & eggs. Add into the butter & sugar then mix for another 2 minutes, until incorporated.
  • Take the bowl off the stand mixer then sift in the flour, baking powder, bicarb & salt. Gently fold in with a spatula, until just combined then pour half of the batter into the loaf tin.
    Make sure not to overmix!
  • Gently warm the Nutella in a microwave (10 seconds should do the trick!) then drizzle over the batter that is in the tin. Swirl the Nutella through the batter with a small knife.
  • Pour the remaining batter into the loaf tin then smooth flat with a small palette knife.
  • Sprinkle the demerara sugar over the top of the batter then bake in the preheated oven until a skewer inserted into the centre comes out clean. This will take 60-70 minutes.
    Keep an eye on the cake towards the end of the cooking time. If it's starting to brown too much, cover loosely with foil.
  • Once cooked, let the banana bread cool in the tin for 20 minutes then transfer to a wire cooling rack, to cool completely.

Notes

1. Cooking In An Aga – Brown the butter using the boiling plate. Cook the banana bread in the baking oven, on a grid shelf on the floor. First for 25 minutes then slide the cold plain shelf onto the second from top set of runners & continue cooking for another 35-45 minutes.
2. Bananas – When it comes to what bananas to use for banana bread, the riper the better! If your bananas aren’t ripe enough yet, you can bake them in a 180°c/356°f oven for 15-20 minutes, until soft.
3. Mixing – To avoid making the banana bread tough, the flour should be folded in until just combined. Any more than this & you risk developing too much gluten!
4. Storage – Stored at room temperature in an airtight container, banana bread will keep for up to 3 days. Stored in the fridge, banana bread will keep for a few days extra.

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