Always keep a stash of overripe bananas in your freezer, ready to pull out for a spontaneous urge to bake banana bread. We made this on a snowy New York morning when we were trapped inside… It all came together so easily in one bowl with basic pantry staples, no mixer required! It also happens to be dairy free and will keep for at least 3–4 days (in or out of the fridge) but is definitely best enjoyed warm!

This swirl technique also works beautifully with any other of your favorite banana bread recipes!

Note: This recipe makes two small loaves (8×4-inch pans) or one large loaf (9×5-inch pan). You can freeze one and it will keep in the freezer for up to 3 months.

INGREDIENTS

For the Banana Bread
3½ cups all-purpose flour
1½ cups sugar
1 cup light brown sugar
1½ teaspoons baking soda
1½ teaspoons salt
1 teaspoon baking powder
1½ teaspoons vanilla
1 teaspoon cardamom
1½ teaspoons cinnamon
4 eggs
2 cups mashed ripe bananas (plus optional sliced banana for decoration on top)
1 cup olive oil or neutral vegetable oil
1 cup chopped toasted walnuts (optional)
¾ cup dark chocolate chips (optional)
4–5 tablespoons Chocolate Sesame Sauce, to create the swirl (roughly 4–5 generous squirts from the bottle)

For the Tahini Glazes
3 tablespoons tahini
4 tablespoons confectioner’s sugar
2–3 tablespoons almond milk (or any preferred dairy or alt milk)
1 teaspoon vanilla
Pinch of salt
½ cup crushed toasted walnuts (optional)

Method 

1. Preheat the oven to 350°F.

2. Whisk the dry ingredients (flour, sugar, brown sugar, baking soda, salt, baking powder, cardamom, and cinnamon) together in a large mixing bowl. Add the eggs, mashed bananas, oil, and vanilla, and stir with a wooden spoon until well combined. Fold in the walnuts and chocolate chips, if using.

3. Pour batter into bread pans lined with parchment paper.

4. Squirt 4–5 blobs of Chocolate Sesame Sauce into the batter and then use the back of a knife to swirl the blobs with the batter to create your own unique patterns.

5. Bake for 50–60 minutes for small loaves or about 1 hour for a large loaf, until a skewer inserted into the center comes out clean.

6. Cool for at least 10 minutes before turning bread out of the pans. Wait until the bread has completely cooled before glazing.

7. To make the glaze: combine the confectioner’s sugar and tahini and mix with a fork until it forms a thick paste and most of the sugar lumps have dissolved. Then add the milk, vanilla, and salt and whisk until smooth. It should have a drizzly texture. If it is too thick, add a little more milk. If it’s too thin, add a little more tahini.

8. Pour glaze over the loaf and top with crushed walnuts, if using.