Grilled Banana Bread Recipe

Grilled Banana Bread Recipe
By The Cooking World, Editorial Staff
January 20, 2023

Grilled Banana Bread with Tahini

Banana bread it's always been a favorite among our team! After going through our recipes, we realize we have never shared our recipes with you. So this week, we decided to change that by sharing our Grilled Banana Bread recipe with you.

We love to add tahini to our banana bread because it is a healthier alternative to peanut butter and has a better texture and rich flavor. If you dislike tahini, you can use peanut butter as an alternative.

PREP TIME
20 minutes
COOK TIME
1 hour 10 minutes
serves
1 large loaf

Ingredients

180 g (2 cups) pecans
300 g (3 large) ripe bananas, mashed
275 g (1¼ cups) packed light brown sugar
3 eggs, lightly beaten
140 g (½ cup plus 1½ tablespoon) whole milk
70 g (5 tablespoons) sunflower oil
275 g (2 cups plus 3½ tablespoons) all-purpose flour
4 g (1 teaspoon) baking soda
6 g (1½ teaspoons) baking powder salt
3 g (½ teaspoon) fine sea salt

To Finish

80 g (5½ tablespoons) unsalted butter, softened
60 g (¼ cup) tahini paste
Flaky Sea Salt, for sprinkling the top

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Instructions

  1. Preheat the oven to 170 ºC (325 °F). Line a 23 by 12-cm (9 by 5-inch) loaf pan with waxed paper.
  2. Start with the banana bread. Place the pecans on a baking sheet and toast for 10 minutes, then chop coarsely and set aside.
  3. Place the bananas, sugar, and eggs in a stand mixer and beat on medium speed until combined. On low speed, add the salt, milk, and then the oil. Sift together the flour, baking soda, and baking powder and, with the mixer still running, add this to the banana mixture. Continue to mix on medium speed for about 5 minutes, until thoroughly combined.
  4. Stir in the pecans and then pour the batter into the prepared loaf pan.
  5. Place in the oven and bake for about 1 hour and 10 minutes, until a skewer or knife inserted into the center comes out clean. Leave to cool for 10 minutes, then remove the cake from the pan and set aside on a cooling rack until completely cool.
  6. Preheat a cast iron skillet. Cut the banana bread into slices 2 cm (¾-inch) thick and brush with butter. Place on the skillet, and grill one side for approximately 2 minutes, until lightly toasted. Remove, place it on a plate, drizzle with the tahini, and sprinkle with the flaky sea salt. Serve warm.
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