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A top view of tahini banana bread inside a bread pan on a wooden cutting board after being baked in the oven. The bread is topped with sesame seeds and chocolate chips.
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5 from 11 votes

Tahini Banana Bread

This tahini banana bread is made with a combo of oat and almond flour and naturally sweetened with maple syrup. It’s perfectly moist and absolutely delicious! Gluten-free + dairy-free.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Baked Goods, Breakast
Cuisine: American
Keyword: tahini banana bread
Servings: 10

Equipment

Ingredients

  • 1 cup oat flour
  • 1 cup almond flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • ½ cup tahini well-stirred
  • ½ cup maple syrup
  • ½ cup unsweetened almond milk
  • ½ cup mashed ripe bananas + 1 additional banana not overly ripe, sliced in half for topping
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • cup chopped dark chocolate plus more for topping
  • Sesame seeds for topping

Instructions

  • Preheat oven to 350°F and line a loaf pan with parchment or spray with cooking spray.
  • In a large mixing bowl, mix together the almond flour, oat flour, baking powder, baking soda and salt.
    Oat flour and almond flour in a large tan mixing bowl.
  • In a separate mixing bowl, whisk together the tahini, maple syrup, almond milk, eggs, vanilla extract and mashed banana.
    A woman's hand holds a whisk while whisking the wet ingredients of the tahini banana bread recipe.
  • Pour the wet ingredients into the dry ingredients and stir until just combined.
    A woman's hand holds a silicon spatula while mixing the dry ingredients of the tahini banana bread.
  • Gently fold in chocolate chunks.
    The tahini banana bread mixture as a liquid in a large tan bowl topped with chocolate chips with a silicon spatula inside.
  • Pour the batter into prepared loaf pan. Top with banana halves and sprinkle on extra chocolate and sesame seeds.
    A top view of tahini banana bread inside a bread pan before being baked in the oven. The bread is topped with sesame seeds and chocolate chips.
  • Bake for 55-65 minutes, or until a toothpick inserted into the center comes out mostly clean. It’s okay if it doesn’t come out fully clean as the bread will continue to bake in pan. Check at 30-40 min and cover with tin foil to help the top from browning too much.
    A top view of tahini banana bread inside a bread pan on a wooden cutting board after being baked in the oven. The bread is topped with sesame seeds and chocolate chips.
  • Let the bread cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely.

Nutrition

Serving: 1 slice | Calories: 292kcal | Carbohydrates: 28g | Protein: 10g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 37mg | Sodium: 317mg | Potassium: 194mg | Fiber: 4g | Sugar: 15g