Gluten-free Tahini Banana Bread

2 comments

This melt in your mouth tahini banana bread is gluten-free, easy to make, and the perfect way to use up your spotty bananas.

Tahini Banana Bread

Tahini Banana Bread

Banana bread just got an upgrade with one of my all time favorite ingredients- tahini! Tahini is probably one of my top 5 pantry staples, because there’s truly nothing it can’t do.

I’ve used it in cookies, salad dressings, and even stiry-fry, and it never fails me. The tahini in this gluten-free banana bread adds the most delicious nutty flavor, and takes this banana bread to a whole new level.

Gluten-free Tahini Banana Bread

Nothing beats a warm slice of banana bread off the morning with your cup of coffee. I love serving this with a light layer or butter to truly bring the flavors together.

It’s gluten-free and can even be made dairy-free by using a plant-based butter. It’s also kosher for passover!

What you’ll need to make tahini banana bread

Wet ingredients:

  • Spotty bananas– the spottier, the better! Brown bananas are the ideal bananas to bake with because they’re a lot sweeter
  • Tahini, aka sesame paste
  • Eggs
  • Coconut sugar
  • Pure maple syrup
  • Butter– vegan or dairy
  • Vanilla extract 

Dry ingredients:

  • Almond flour
  • Cassava flour or oat flour
  • Baking soda
  • Baking powder
  • Cinnamon
  • Salt
  • Semi-sweet chocolate chips
  • Sesame seeds
Gluten-free Tahini Banana Bread

How to store your banana bread

This banana bread is freezer friendly, so can be prepared and stored in the freezer, fridge or on the counter. 

  1. Freezer– slice your banana bread and freeze it in an airtight container or bag for up to 3 months. 
  2. Fridge– If you wanted to enjoy it throughout the week, you can store it in the fridge for up to 1 week. Warm it in the microwave for a melt-in-your-mouth treat!
  3. On the counter– if you plan on eating your banana bread rather quickly, it’ll stay fresh in an airtight container on the counter for 2-3 days.
Gluten-free Banana Bread

This gluten-free tahini banana bread is full of flavor, has a lightly nutty taste, and is the perfect sweet and salty treat to bake! You guys are going to love this recipe.

More gluten-free recipes you’ll love:

Gluten-free Crumb Cake Muffins

Brown Butter Chocolate Chip Cookies

Oatmeal Fudge Bars

Gluten-free Birthday Cake Blondies

Gluten-free Tahini Banana Bread

5 from 3 votes
Course: Dessert
Servings

8-10

servings
Prep time

10

minutes
Cooking time

45

minutes
Total time

55

minutes

Ingredients

  • 1 1/4 cup almond flour

  • 1/2 cup cassava flour, or substitute
    oat flour

  • 2 large bananas, mashed (1 cup)

  • 2 eggs

  • 1/3 cup maple syrup

  • 1/4 cup coconut sugar

  • 1/4 cup tahini (sesame paste)

  • 1/4 cup butter, melted or sub 1/4 cup coconut oil, measured and then melted

  • 1 tsp vanilla extract

  • 1/2 tsp cinnamon

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 2 tbsp sesame seeds

  • 1/4 cup chocolate chips

Directions

  • Preheat the oven to 350 F
  • In a large bowl, whisk together the eggs, mashed bananas, maple syrup, coconut sugar, tahini, oil and vanilla extract until smooth.
  • Add in the almond flour, cassava flour, baking powder, baking soda, cinnamon and salt and mix until well combined.
  • Line a 9 x 5 loaf pan with parchment paper and pour the batter into the pan. Sprinkle the top of the loaf with the sesame seeds and chocolate chips.
  • Bake for 40-45 minutes, until the top of the bread if firm to touch and a toothpick comes out clean.
  • Let cool for 10-15 minutes, slice and enjoy! Leftovers can be stored at room temperature for 2-3 days, or refrigerated for up to a week.

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!

2 Comments

  1. _simon_cooks_

    Oh wow, amazing banana bread! I saw the video on Instagram and since I still had Tahini at home because I made hummus, plus 2 overripe bananas that really had to go, I thought – let’s do this!

    I made the version with oat flour (I ground rolled oats in a blender) and left out the coconut sugar. I’m in love. I’ve never eaten or made banana bread but I will remake this many, many times I’m sure!

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