Gluten-Free Tahini Banana Bread enhances a classic with added nutty flavor and nutritional benefits. Gluten-free, dairy-free, and refined sugar-free.
There is nothing like a slice of banana bread. As a self-proclaimed lover/hater of bananas, throw some in a baked good and I'll be the first in line for a bite.
Add some tahini to that banana bread and I might not want to share.
Tahini in Banana Bread
If you've been a reader here long enough, you probably will have noticed my growing love of tahini (have you tried my chocolate tahini cookies?) and the nutty flavor it lends to both sweet and savory foods.
That nutty flavor coupled with the nutritional benefits of tahini—high in calcium, B vitamins, vitamin E, and other minerals—makes this gluten-free tahini banana bread all the better.
Refined Sugar-Free Banana Bread
As with the majority of recipes here, this bread is refined sugar-free. Sweetened with a small amount of maple syrup, the recipe relies heavily on the sweetness that overly ripe bananas provide.
Want more banana recipe inspiration? Check out Erin's banana breakfast cookies! And this easy banana orange smoothie is delicious!
Gluten-Free Banana Recipes
Gluten-Free Banana Nut Muffins
Gluten-Free Peanut Butter Chocolate Banana Bread
Make a Salted Plains recipe? I’d love to see! Tag your creations on Instagram with #saltedplains!
📖 Recipe
Gluten-Free Tahini Banana Bread
Ingredients
- 1 cup mashed very ripe bananas about 2 medium
- 3-4 tablespoons maple syrup
- ⅓ cup tahini make sure it has been stirred well
- 1 ¾ cups almond flour 188 g
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 2 large eggs lightly beaten
- 1 ½ teaspoons pure vanilla extract
- sesame seeds and/or walnuts for sprinkling
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9x5 loaf pan with coconut oil and then line with parchment paper.
- Combine the mashed bananas and maple syrup in a medium bowl. Using an electric mixer, mix on low to medium speed until incorporated. Add the remaining ingredients to the bowl and mix until thoroughly combined (the batter will be thick).
- Pour the batter into prepared pan and smooth top with a spatula. Sprinkle sesame seeds and/or walnuts on top if desired.
- Bake for 45-55 minutes or until a tester comes out clean (50 mins was just about right for my oven). During the last 15 minutes of baking, you may need to cover lightly with a sheet of foil to prevent over-browning.
- Allow bread to cool completely in pan on a wire rack. Remove bread from pan using the parchment 'handles'. Slice and serve.
- Store in an airtight container in the refrigerator for 2-3 days.
Notes
Nutrition
Christine
I ran out of almond flour so I used Tigernut Flour and it came out perfectly delicious!!! Thanks!!
Tessa
That's awesome! Thank you for sharing! :)
Kelly
This looks amazing, and refined sugar free which is a bonus. However, I am from UK and need to convert measurement's into metric, could you tell me how much in grams I need of the Tahini?
Tessa
Hi Kelly! Thanks so much. It should be about 80g of tahini.
Katrina
Wow! Just wow!! I made this recipe in rice cooker and its beyond my expectations!! So good!!
The only this is that i felt something crunchy on my teeth. Not sure what could have cause it. But its an excellent texture and flavor!!!
Tessa
Thank you!!
Eva
Can I sub some almond flour with coconut flour?
Tessa
Hi Eva! I'm afraid coconut flour wouldn't work well as a sub here, but you could sub part of the almond flour with gf oat flour. I wouldn't sub more than 3/4 cup. I hope that helps!
Heather
will almond meal work here instead of almond flour? thank you!!
Tessa
Hi Heather! I think that should work out just fine. The texture will be ever so slighlty different, but you should still have success with the bread.