If you love tahini and you love banana bread, you have found your perfect match! This Sesame Tahini Banana Bread will rock your world on both the taste and texture front. It’s the perfect, lightly sweetened banana bread, with added tahini for a slightly nutty flavor. And, it’s gluten-free, with a vegan option, too!
The best part about this sesame tahini banana bread?
You can make it in a blender. Say what? You heard that right.
What you need to make this healthy sesame tahini banana bread
- Bananas: The riper the bananas, the better!
- Gluten-free flour: I haven’t tested this recipe with any other flour besides gluten-free flour, so if you try, be sure to leave a comment below and let us all know!
- Tahini: Tahini gives this bread a slightly sweet-nutty flavor that is truly out of this world!
- Baking soda and baking powder: The reason for both in this recipe is really for the texture.
- Eggs: In this recipe, you can substitute the eggs for flax eggs, so if you are vegan, go ahead and make 2 flax eggs instead. To make two flax eggs, simply whisk together 2 tablespoons of ground flax seed meal and 6 tablespoons water, and let it sit for about 5 minutes, until the mixture thickens.
- Cinnamon: The cinnamon adds the best taste, so don’t skip it!
- Coconut sugar: If you need to substitute the coconut sugar, make sure you substitute for another dry sweetener. A liquid sweetener like maple syrup or honey will change the texture and consistency of the bread.
- Avocado oil or melted coconut oil: It’s up to you, you decide what to use!
- Sesame seeds: I used black and white sesame seeds, because I think the two of them are pretty together, but use what you have, and if you don’t have any, you can leave them out all together.
How to prepare this delicious sesame tahini banana bread
To make this recipe and have it turn out perfect, make sure to follow my instructions. And if you have any questions about substitutions other than what I’ve listed out for you above, send me a message on Instagram, I am always happy to help. There is nothing worse than making someone’s recipe and having it fail by substituting ingredients that simply aren’t interchangeable!
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First, preheat the oven to 350 F.
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Next, line a 9 x 5 loaf pan with parchment paper. Pro tip: the easiest way to get parchment paper to stick to the inside of the pan is to coat it first with a little oil, and then press the paper down inside.
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If you are using flax eggs, prepare it and set aside for about 10 minutes, to thicken (instructions above!).
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Next, in a blender, add the bananas, real eggs (if using), tahini, coconut sugar, and oil. Blend on low until the ingredients are just combined. Note, you can also mash the bananas in a bowl first, then add those same ingredients and combine, but I find that the blender gives the bread a much smoother consistency.
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Transfer the batter into a medium bowl, and add the flax egg (if using), then add the flour, salt, baking powder, baking soda, cinnamon and sesame seeds.
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Mix until just combined.
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Pour batter into the parchment-lined loaf pan, and sprinkle some more sesame seeds on top.
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Bake for 35-45 minutes, or until a toothpick comes out clean.
If you make this recipe, please be sure to leave a comment and review below! This helps others decide whether to make this recipe and also helps it appear in Google searches. And, since I practically live on Instagram, tag me in your creations so I can see them and repost on my stories. Enjoy! xx
Ingredients
- 3 ripe bananas
- 1 ½ cups gluten free flour (I used Bob's Red Mill gluten free 1:1 flour)
- ⅓ cup tahini
- 1 tsp baking soda
- 1 tsp baking powder
- 2 eggs (or flax eggs—mix 2 tb ground flax seed meal + 6 tb water in a bowl and set aside)
- ¼ tsp cinnamon
- ¼ tsp salt
- ½ cup coconut sugar
- ¼ cup avocado oil (or melted coconut oil)
- 1 tbsp white sesame seeds
- 1 tbsp black sesame seeds
Instructions
- Preheat oven to 350 F.
- Line a 9 x 5 loaf pan with parchment paper (pro tip, easiest way to get the parchment paper to stick in the pan is to coat it first with a little coconut oil, and then press the paper down inside).
- If using flax egg, make that in a small bowl, and set it aside for about 10 minutes, to thicken.
- Next, in a blender, add the bananas, real eggs (if using), tahini, coconut sugar, avocado oil, and blend on low until the ingredients are just combined. Note, you can also mash the bananas in a bowl first, then add those same ingredients and combine, but I find that the blender gives it a much smoother consistency).
- Pour contents into a medium bowl, and add the flax egg (if using), then add the flour, salt, baking powder, baking soda, cinnamon and sesame seeds.
- Mix until just combined.
- Pour batter into the parchment-lined loaf pan, and sprinkle some more sesame seeds on top.
- Bake for 35-45 minutes, or until a toothpick comes out clean. Enjoy!
Rate & review
SELECT A RATING and tell me what you think!
What others are saying
I love banana bread so much. I made this for my bf who doesn’t particularly like banana bread or sesame seeds (ok it was more for me!!). It turned out amazing and even he liked it! Question- when does the tahini and cinnamon go in? Does it go in blender or in the bowl to mix with flour? I did it in the bowl but just wondering if results would be the same!
The tahini goes in the blender and the cinnamon goes in the bowl with the flour, but at the end of the day, I don’t think it makes a difference one way or the other! I am so happy to hear that you loved it, and I love YOU!
I have the same question as Noey – when does the Tahini get added in?
Hi! I just edited the instructions! The tahini goes in the blender! 🙂 Let me know how your bread turns out, it’s my FAV!
Do you think I could use cassava flour?
This bread nearly made me cry. I started eating gluten free about a year ago and have of late given up on baked goods – the gluten free options are generally just so disappointing that they aren’t worth it. However this bread is light and delicious. It was so easy to make. The blender step seemed odd but is likely the key to making the bread the perfect level of moist and light. Thank you so much! I’ll be following your website ever more. Note – I used brown sugar instead of coconut sugar.
Crystal, I am so happy to hear that. That’s exactly why I make these recipes!! Thank you so much for your review, this means the world.