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 into 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!
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!
Gluten-Free Tahini Banana Bread Recipe
Ingredients
- 1 cup mashed very ripe bananas about 2 medium
- 3-4 tablespoons maple syrup
- 1/3 cup tahini make sure it has been stirred well
- 1 3/4 cups almond flour 188 g
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 2 eggs lightly beaten
- 1 1/2 teaspoons pure vanilla extract
- sesame seeds and/or walnuts for sprinkling
Instructions
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Preheat the oven to 350 degrees Fahrenheit. Grease a 9x5 loaf pan with coconut oil and then line with parchment paper.
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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).
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Pour the batter into prepared pan and smooth top with a spatula. Sprinkle sesame seeds and/or walnuts on top if desired.
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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.
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Allow bread to cool completely in pan on a wire rack. Remove bread from pan using the parchment 'handles'. Slice and serve.
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Store in an airtight container in the refrigerator for 2-3 days.
Recipe Notes
Adapted from my Easy Pumpkin Bread.
Jess @Nourished by Nutrition says
Oh my, this looks heavenly! I must admit, I didn’t love tahini from the start but the more I have it the more it grows on on me (enough to be a pantry staple). I think pairing it or adding it to something sweet has definitely been the game changer for me. So needless to say, this banana bread is a must.
Tessa says
I’m with you – I wasn’t immediately on board either. But likewise, adding it to sweet things makes all the difference. I hope you love this bread, Jess! xo
Traci | Vanilla And Bean says
I have yet to bake with tahini, Tessa, but can completely see how it would add to the nutty flavor profile of baked treats! This looks so moist and delicious with a perfect crumb for a good quick bread. I’ve gotta give tahini a go! Thank you for your inspiration my dear! xo
Tessa says
Oh, you do! I think you would really love it in sweet applications. I also love the nutritional benefits it adds! xoxo
Abby @ Heart of a Baker says
I’m still learning to love tahini, but this banana bread I think will push me in the right direction! I have just about everything for this, so I think I’m going to make it for a treat this weekend :)
Tessa says
I hope it does! :) It took me a while too. If you make a vegan version, I would love to know! <3
Kelly @ Inspired Edibles says
I agree with your opener… there is nothing that reminds me of the comfort and shelter of home quite like banana bread; it’s almost primal ;p
I read your linked post (save the bananas campaign lol) and I know what you mean about the old bananes getting past the point of desire… I find tossing them in the freezer to be the ultimate savior for the overripe; they do accumulate but have a long frozen shelf life and are perfect for bread. The tahini version is not one I’ve tried – I love that there’s a perceptible nutty flavor and can’t wait to try!
ps: can’t remember if we’ve discussed… are you a former competitive swimmer?
Tessa says
Lol. Freezing them is such a good idea. I need to do that more often! I think you will really like the nutty flavor the tahini adds.
YES! We have discussed competitive swimming. BANANAS! <3 <3
Aysegul Sanford says
This recipe speaks to me like no other… Naturally sweetened and made with tahini. :)
Growing up, my mother used to make a similar bread with tahini using grape molasses. Unfortunately, it is really hard to find grape molasses in the US, but if you ever get a hold of a jar, I highly recommend giving it a try, especially because you are not a fan of bananas. :)
Tessa says
I have never heard of grape molasses! I am so intrigued. I will now be on the lookout! Thank you, friend. xo
betty says
omg tahini banana bread!!! that sounds delicious!!!
Tessa says
My current obsession. ;)
Roxana says
Can i make it egg free? What do you suggest?
Tessa says
Hi Roxana! I haven’t tried doing an egg free version of this yet, but my guess is that you could substitute flax eggs and it should work!
Joyce @ Sun Diego Eats says
Tessa the flavours here sound SO good and no I have not tried your chocolate tahini cookies but I will – just came back from NY with a big jar of Seed + Mill tahini that I neeeeed to use on everything!
Tessa says
Oh nice, now you have to use that tahini on everything!! I love tahini in this bread but the cookies are one of my very favorites. <3
jacquie says
the bread looks awesome though I tend to shy away from bananas due to the environmental impact. how do you think tahini and pumpkin would pair? I like that this is even lower in “sugar” than the linked pumpkin bread plus the added nutritional benefits of the tahini. or maybe applesauce ….
Tessa says
Hi Jacquie! I think tahini and pumpkin would be a delicious combo. If you try it with pumpkin, my guess is that you would need to use less than a cup, possibly about 2/3, due to the higher water content in pumpkin. I’d love to hear if that works for you.
Mary Ann | The Beach House Kitchen says
So funny Tessa, because I seldom eat bananas, but put a slice of banana bread in front of me and I’ll gobble it down like nobody’s business! This version with tahini sounds like it needs to make an appearance at my house very soon! Thanks for sharing and hope all is well!
Tessa says
I’m glad I’m not the only one! Haha. So funny how that works. I hope all is well there too! <3 <3
Claudia | The Brick Kitchen says
I made a tahini banana bread last year and I’ve been hooked! I do love how yours is refined-sugar free – i’ve been trying to cut down a little on the heavily sugared baked goods I consume (often daily), and this type of baking is what I’ve been looking for! Saving to make asap x
Tessa says
It just transforms the bread, doesn’t it? Highly addictive. I’ve been trying to cut down on the sugar here too. I’m happy to say that I don’t miss it in this bread! Thank you, Claudia!
Ruby & Cake says
I am loving how more and more people are incorporating tahini into their baking these days. I made a refined sugar free banana bread last year but now I am going to start incorporating tahini into it Thanks for the inspiration!!
Tessa says
Oh, you definitely should. It adds a whole other wonderful flavor! xo
Emily says
I have been attempting more gluten free baked goods lately and would love to give this bread a chance! I was wondering, however, what brand and type of tahini you use? Thank you so much!
Tessa says
Hi Emily! I use the Krinos brand of tahini, really not for any particular reason but that it is what my local grocery store carries. As long as you stir it well prior to measuring (like natural peanut butter), you should be good!
Kathryn @ The Scratch Artist says
I just made this and it is SOOOO good!!! I had enough bananas to make two batches so I did one with chocolate chips :-)
I am not a tahini fan so I used almond butter and it is a prefect substitution! Really any nut butter would be great.
Thanks for this great recipe. I have been looking for a gluten free recipe for banana bread for a while.
Tessa says
Thanks, Kathryn!!! That is great to know about the almond butter sub – that gives me so many ideas! So glad you found this recipe too. :)
Nyssa says
My kids and I love this!! I can tell them they’re having banana cake for breakfast and they’ll both demolish a piece, usually asking for seconds. I think I made it at least 5 times now. Thank you
Anouk says
One of the easiest banana breads I’ve ever made, so simple ingredients! However mine was super liquid, like runny, so I added about 1/3 cup of coconut flour because that was all I quickly had one hand. And I was kind of scared it wouldn’t rise because there wasn’t any baking powder/soda, so I added 1/2 tsp of baking soda too. Who knows, maybe it would have been miraculous without those additions, but I thought it was also miraculous with them! So moist and soft, not too sweet, really great! And I don’t feel like I’m eating a dessert, but love having this slathered with more nut butter and berries for breakfast every morning!
Heather says
will almond meal work here instead of almond flour? thank you!!
Tessa says
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.
Eva says
Can I sub some almond flour with coconut flour?
Tessa says
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!