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Preheat the oven to 350 degrees Fahrenheit. In a 9x5 inch loaf pan, add 1 Tablespoon tahini, and spread it out evenly with a pastry brush.
In a large bowl, mash the bananas until smooth. Then, add the melted butter, stirring to combine. Add the granulated sugar and brown sugar, whisking until smooth. Whisk in the tahini, eggs, and vanilla extract until well combined.
In a separate bowl, combine the flour, baking soda, and salt.
Working in batches, gently fold the dry ingredients into the bowl of wet ingredients. Fold in the sour cream and sesame seeds until smooth. Be careful not to overmix!
Pour the batter into the prepared loaf pan, and bake 50-55 minutes or until a knife can be inserted into the center and comes out clean. If the center is still raw, loosely cover the pan with aluminum foil, and continue to bake for an additional 5 minutes.
Cool for 15 minutes in the pan before transferring the tahini banana bread to a wire rack to cool completely.
Drizzle honey on top followed by a sprinkle of sesame seeds, slice, and serve.
Store at room temperature for up to 3-5 days.