Tahini Banana Bread

Earthy, nutty tahini is as at home in cookies, brownies and cakes as it is in savory hummus. Here, it replaces some of the butter in banana bread, lending the crumb an especially plush, tender texture. Banana slices, arranged on the batter, followed by a sprinkling of sesame seeds, bake into the deeply browned surface of the bread. We also make a tahini glaze that is drizzled onto the cooled bread, but feel free to skip it, especially if you intend to store the leftovers for multiple days (the glaze, which remains sticky, makes storage tricky). Wrapped well in plastic, the unglazed bread will keep at room temperature for up to four days or in the refrigerator for up to a week. If glazed, the bread is best served the day of baking.