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3 years Blog Anniversary – Banana Honey-Tahini Almond Bread

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.

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.  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.

Banana Honey-Tahini Almond Bread, Recipe by Ivy

Preparation time:  30 minutes

Baking time:  about 55 minutes


  • 70 grams (2,5 oz) butter, at room temperature
  • ½ cup honey-tahini
  • 1 cup (220 grams – 7,75 oz) brown sugar
  • 2 Eggs
  • 1 tsp mixed spice
  • 2 cups self raising flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 3 ripe bananas
  • ½ cup blanched almonds, coarsely cut


Pre-heat oven to 180o C / 350o F. Beat together butter, tahini  and sugar on high speed for 10 minutes, scraping the bowl when necessary.  Lower speed and add eggs one at a time.

Add bananas and mix until they mash, then add the nuts.

Meantime, sieve flour with salt, baking soda and mixed spice.   Lower mix speed and add the flour gradually into the mixture and beat until light and fluffy.

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.

Bake for 45 minutes to 1 hour, depending on your oven, or until a toothpick inserted in the middle comes out clean.

Cool in pan for10 minutes. Then take out of pan and cool on wire rack.

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!!

Kopiaste and Kali Orexi!!

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40 Responses

  1. Peter G

    Hi Ivy! I'm glad to hear you have been taking mini breaks to escape the heat and humidity. The cake looks yummy and I have bookmarked it to try it with the tahini/honey combination. And a very big congratulations for reaching the 3 year mark with blogging! I hope to keep on reading you for another 3 years!
    My recent post Photo Friday-time for a quick break!

  2. Congrats and happy blogiversary kai kalo taxidia! I love Nafplion 🙂 Sometimes my aunt sends me the honey-tahini but I used my last jar up so it's just DIY honey-tahini. I love how you use tahini in so many things. It's truly fantastic!

  3. hello ,ivy!a happy blogoversary and congrats ,you make a greaaaaat job!banana-tahini bread it's unique!

  4. Happy bloganniversary and to many more! My blog was 5 yesterday…

    That cake looks delicious! I love that yummy combonation.


    My recent post 5th BDAY &amp WEEKEND CAT BLOGGING 270

  5. Happy Blogaaniversary….rock on dear Ivy…it's been long since i visited here….hope u r doing good….bread sounds incredible with those ingredients….
    My recent post Tomato-Potato Curry

  6. natalia

    Ciao Ivy ! Auguri ! I love your blog so much I was sure it was here since always !!!! Tanti baci a voi !
    My recent post Why Some People Don’t believe the Bible

  7. I sometimes think mini breaks are better than very long holidays. Mine breaks for me ar eintense and very enjoyable.
    Congragultaion to your wonderful blog and to you.
    Beautiful cake. Love the picture.

  8. Ivy , Happy Blog Anniversary!
    The banana bread looks so moist and delicious!
    My recent post Truffle Linguine with Tomatoes and Pancetta

  9. Hey Ivy!!! Happy Blogoversary! I'm glad you've been able to get away. IT's always nice when you can take little trips here and there, it breaks up the days, I think!
    The bread looks delicious, it looks so soft and moist on the inside. Great job on "healthifying" a usually not so healthy bread!

  10. Happy Blog Anniversary!! The banana bread looks delicious 🙂
    My recent post I Went Out for Pizza Today

  11. IVY, Happy blog anniversary.
    Banana bread looks delicious. I always in search of banana bread recipes .
    My recent post Low Fat Blueberry Banana Oats Muffin

  12. Happy Blog Anniversary !!! And also double congratulations for keeping up both the english and the greek language blog, that's quite a lot of effort. I love banana cake/bread with honey and walnuts. I'll have to try this edition though as tahini is a stable favourite but never thought of adding it in a cake. Thanks for another great combination!
    My recent post Grilled Chicken with Vegetable Kebabs

  13. Elena

    Ivy, happy birthday to your wonderful blog! Happy birthday to you! Congratulations to promote more ideas, other blogs and have great recipes. With love, Elena.

  14. Happy Blog Anniversary! I wish you to be healthy and be able to blog for many more years. I totally agree with you regarding humidity this summer. And we have also these mosquitos that leave their mark in our bodies every single day. This banana bread looks very fluffy and tasty.
    My recent post Cheesy Eggplants in the Oven

  15. Happy blog anniversary! Sounds like you're having a fun summer. Your banana bread looks delicious, and the honey tahini in it sounds great!
    My recent post Celebration Cake

  16. Ivy, congratulations…3th anniversary…what an accomplishment 🙂 love the banana bread with all the ingredients in it, specially honey tahini…yummie! Again, congratulations!

  17. 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.
    Adding the honey is a great idea ;o)

    Continued happy moments in your culinary blogging. Congrats on your 3rd year.

    Flavouful wishes,
    My recent post CLEVER on ROASTED GARLIC cloves

  18. the loaf looks wonderful…happy blogversary….looking forward for many more such wonderful years..

  19. Cakelaw

    Happy three year anniversary Ivy. Mine was at the end of May and slipped past unremarked. Who'd have thought we'd still be doing this 3 years down the track? Enjoy your break.

  20. Happy 3rd Anniversary…that looks like a great bread(cake) to celebrate with. Reading your post made me realize that I missed my own blog anniversary. I’ll have to do something belatedly.

  21. Happy blogiversary! I LOVE tahini -and I even have a jar of honey tahini that I bought in Greece. Never thought to use it in baking, but that sounds perfect! This bread sounds wonderful. I bet the tahini would make a nice substitution in zucchini bread too. I foresee some baking in my kitchen soon!

  22. Congratulations, Ivy!

  23. Ivy

    Thank you so much everybody for your wishes.

  24. Heni

    Wow 3 years! Yes and I have reading your blog probbaly since then! It has been a joyful 3 yrs so I wish many more yrs to come Ivy!

  25. Antonella

    Happy Blog Anniversary, Ivy !!!__Ciao

  26. brii

    happy blog anniversary Ivy!!

    this cake I must try I love tahini..and bananas…and almonds..I'm sure I will love this cake!!


  27. congrats on your blog!!! love the banana breadddd! yumms

    have a lovely day

  28. OMG! The bread ;looks so moist n tempting!

  29. Bon anniversaire à ton blog et je vous souhaite encore de longues années de recettes aussi bonnes que celle que tu nous proposes aujourd'hui.
    A très bientôt.

  30. Im sure this cannot be anything but wonderful. That is a unique list of ingredients but I can definately see them working well together. Great recipe!
    My recent post Patio Tapas Party

  31. Happy belated blog birthday, Ivy! I've been making a lot of your recipes this week (moussaka, and eggplant salad, and others) and would love to make this delicious bread as well! I'm curious about honey-tahini. I've only seen regular tahini in my supermarket so far.

    • Ivy

      Thank you Natasha. Honey-tahini is a fairly recent product. You can just mix tahini with honey and you will have the same result.

  32. Congrats on the 3 years!!

    We are back from our vacation too. This bread is simply lovely Ivy. You have some gorgeous ingredients in there. I am yet to make a bread with Tahini. Simply divine.

  33. Congratulations, Ivy, on 3 great years! Truly wonderful! And I love this exotic twist on the classic banana bread. It looks delicious!

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

  35. 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

  36. I like your blog
    beautiful pictures

    • Ivy

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

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  38. Jeffrey

    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.