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Banana Honey-Tahini Almond Bread

Banana Honey-Tahini Almond Bread

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Banana Honey-Tahini Almond Bread is a twist to the classic cake,  made with ripe bananas and many healthy ingredients such as tahini, honey and almonds.

Homemade Banana bread with tahini image

Although we have not left on vacation this year, we have been away again for a fews days. 

This summer it’s been really hot and humid here in Athens, not the kind of weather that one could stay on the computer for long. 

Whenever we can we go to the beach or get away for the weekend.  

We have visited Nafplion a few times and during one of our trips there on our way back we visited Epidavros.

Our last trip was to Sparta last week.    During our stay there we visited Gytheio and the villages of Vamvakou and Arachova (Karyai) on Parnonas, which is the mountain range opposite Taygettus.  Shall write about our trips in another post.

ripe bananas image

When we came back, I found that some bananas which were left behind had became black outside and ripe inside, so the first thing that came to my mind was to make banana bread but not the usual one you all know. 

Banana tahini almond bread image

I made it with  less butter by substituting it with honey-tahini  (if you don’t have honey tahini, just add honey to plain tahini until it is sweet enough) and almonds making it a very tasty and much healthier cake. 

If you like tahini you will love this cake.

Collage Banana-Bread with Tahini image

On another note, this month marks the 3 year anniversary of Kopiaste.   I can’t believe that I have been blogging for three years.   It seems like yesterday when I started blogging.  The first blog was bilingual as I wrote both in English and Greek and a few months later, I decided to have two separate blogs, one in English and one in Greek.

Thank you all my dear readers for your love and support, as I know I couldn’t do it without you!!

A slice of banana bread in a plate image
Banana bread picture

Banana Honey-Tahini Almond Bread

Yield: 12
Prep Time: 30 minutes
Cook Time: 55 minutes
Total Time: 1 hour 25 minutes

Banana Honey-Tahini Almond Bread is a twist to the classic cake, made with ripe bananas and many healthy ingredients such as tahini, honey and almonds.


  • 70 grams (2.5 oz) butter, at room temperature
  • ½ cup honey-tahini
  • 1 cup (220 grams - 7.75 oz) brown sugar
  • 2 eggs
  • 3 ripe bananas
  • ½ cup blanched almonds, coarsely cut
  • 2 cups self raising flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp mixed spice


  1. Pre-heat the oven to 180o C / 350o F.
  2. Beat together butter, tahini and sugar on high speed for 10 minutes, scraping the bowl when necessary 
  3. Lower speed and add eggs one at a time.
  4. Add bananas and mix until they mash, then add the nuts.
  5. Meantime, sieve flour with salt, baking soda and mixed spice 
  6. Add the flour gradually into the mixture and beat until light and fluffy.
  7. Grease a 31 x 11 cm (12 x 4 inches) loaf pan and empty batter, which should not exceed the middle of the loaf pan.
  8. Bake for 45 minutes to 1 hour, depending on your oven, or until a knife inserted in the middle comes out clean.
  9. Cool in pan for 10 minutes. Then take out of pan and cool on wire rack.


If you do not have mixed spice, you can replace it with a mixture of cinnamon, cloves, nutmeg and ginger powder.

Nutrition Information
Yield 10 Serving Size 1
Amount Per Serving Calories 238Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 37mgSodium 591mgCarbohydrates 43gFiber 2gSugar 19gProtein 6g

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Tried this recipe? Tag me @ivyliac and use the hashtag #kopiaste!

Kopiaste and Kali Orexi!!

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Wednesday 26th of October 2016

Hello Ivy! The ingredients for this very particular banana bread are just wonderful. I usually grind the sesame seeds to a kind of paste and skip on buying tahini. I even sometimes lightly roast them. Thanks for sharing this awesome post.

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Tuesday 25th of January 2011

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Sunday 19th of September 2010

I like your blog beautiful pictures val My recent post CONSERVER LES CHAMPIGNONS


Sunday 19th of September 2010

Thank you Val. I am coming over to see your post on mushrooms. I just love them!!!!


Friday 17th of September 2010

I heart banana bread and look forward to overripe bananas so I can promote them to baked goods! ;) I've never used tahini before...will have to look into. Beautiful banana bread and that texture looks wonderful. My recent post Flavors of Greece- Greek-Style Bread with Feta and Kalamata Olives


Wednesday 18th of August 2010

Happy Anniversary to the blog!The bread looks perfectly baked..

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