I'm all about peanut butter on banana bread. The hit of protein turns it into a substantial enough meal that it can be eaten on the way out the door or as a portable late-morning snack (if folded in half to protect the peanut butter, like my mom always would). I've had some misses when it comes to baking peanut butter right in though, usually because the batter gets too dense and greasy. And so: tahini; the nuttiness makes the bananas shine while lending a savoury edge to the loaf. Feel free to eat this with butter and jam like mmmmmmmmm.......
3 super ripe bananas, or frozen and thawed
2 large eggs, beaten
1/4 cup tahini
1/4 cup oil
1/2 cup sugar
1/4 cup honey
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons black sesame seeds
Preheat the oven to 350. Grease or line a loaf pan (8 1/2 x 4 1/2 inch).
Whisk together the flour, salt, and baking powder to remove any lumps.
In a separate bowl, beat together the bananas, oil, tahini, honey, and sugar until well combined. Mix in the eggs.
In three additions, stir in the dry ingredients until just combined. Pour the batter into the prepared pan and sprinkle the black sesame seeds over the top. Bake for about an hour, or until a tester comes out clean and the top is well browned.
Allow to cool on a rack for 10 minutes before removing the loaf from the pan. Cool completely before slicing (if you want to not make a huge mess).