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Gluten-Free Tahini Banana Bread

Tahini adds a nutty flavor to banana bread with added nutritional benefits. Gluten-free, dairy-free, and refined sugar-free.
Course brea
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 10 servings
Calories 211kcal
Author Tessa


  • 1 cup mashed very ripe bananas about 2 medium
  • 3-4 tablespoons maple syrup
  • 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


  • 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.


Adapted from my Easy Pumpkin Bread.


Calories: 211kcal | Carbohydrates: 15g | Protein: 7g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 185mg | Potassium: 146mg | Fiber: 3g | Sugar: 7g | Vitamin A: 74IU | Vitamin C: 2mg | Calcium: 68mg | Iron: 1mg