Tahini Banana Bread | Gluten Free
This tahini banana bread combines the rich and smoky flavours of tahini with the natural sweetness of very ripe bananas. Served warm it’s a comforting treat to enjoy on a cold winter’s morning though is delicious in every season. An almond flour base and macadamia oil in place of butter makes this a great alternative for those on gluten free and dairy free diets too.
In This Article
Nutritional Benefits
If you want banana bread to be both delicious and deliver nutritive value a homemade version is the way to go. Choosing whole and nutrient-dense ingredients like almond flour, nuts, maple syrup, and tahini will ensure you’re creating a more balanced and wholesome treat. They contain plenty of vitamins and minerals and the almond flour provides protein too. This recipe uses ingredients that also ensures it can cater to those on gluten and dairy free diets.
While it’s not a veggie-packed meal, a banana bread with great ingredients is still going to make a good nutritional contribution to your day. To get some nifty tips on when to enjoy bananas for their greatest health benefits have a look at this post with infographic on my Facebook page.
Ingredients – What You’ll Need To Make This Recipe
The bananas used for this bread must be very ripe. The black spotty ones that you generally think about tossing in the compost are perfect. You can see mine in the ingredients photo below. Given my recipe does not contain a lot of added sweetener, it really relies on the boost it gets from the bananas. So if yours are not quite ready to use wait a day or two, or you might find this bread will lack both flavour and sweetness.
- Bananas – very ripe is key. If they aren’t black and spotty your banana bread will not have enough sweetness.
- Almond flour – adding texture and flavour to this treat, but also, added protein. And for those in Australia, this is blanched almond meal. It is much lighter and more delicate given the almond skins are removed before grinding. It’s generally the one you’ll find in most supermarkets too.
- Hulled tahini – much creamier, nuttier and lighter in flavour than the unhulled variety, as the sesame seed husk has been removed. The husk contains oxalic acid, which makes the unhulled variety taste bitter. Not great in your banana bread! It can also affect calcium absorption, which we don’t want, as sesame seeds (tahini) are rich in this mineral.
- Eggs – provide moisture as well as structure and also act as a binding agent to bring the bread together.
- Walnuts – adds crunch and texture.
- Maple syrup – contributes hints of caramel and toffee to the flavour profile while also adding sweetness and moisture.
- Macadamia oil – adding a touch of flavour and fat, which helps keep the final baked bread moist.
- Cinnamon – warming and aromatic, this is one of the notable flavours in the bread. It pairs perfectly with the bananas, tahini, and maple syrup too.
- Baking powder / baking soda – acting as leavening agents and help to make the banana bread lighter in texture.
- Salt – works to enhance the other flavours.
I know that many people also like to add chocolate chips into their banana bread mix. If that’s you, that’s absolutely fine. They will be a great combination with the other ingredients here. I’d suggest a maximum of 1/3 of a cup so that chocolate doesn’t become the dominant flavour.
How To Make This Tahini Banana Bread
This delicious gluten and dairy free banana bread is simple to prepare though does require a longer cooking time. Baking it at a lower temperature preserves moisture, enhances the flavour, prevents the loaf from cracking, and safeguards against drying out. Resist the temptation to raise the temperature for a faster cook, as it may result in a notably dry end product.
- Preheat the oven to 180°C/356ºF – fan forced and line a small baking tray with baking paper. Also line a 21cm x 11cm (8.5-inch x 4.5-inch) loaf tin.
- Place the walnuts on the baking tray and roast them until golden (this should take 5 – 7 minutes). Remove from the oven and set aside to cool.
- Reduce the oven temperature to 160ºC/320ºF – fan forced.
- Tip the almond flour into a large bowl, add the salt, then sift in the bicarb soda, baking powder and cinnamon. Mix well to distribute everything evenly. Set aside.
- Put the bananas in another large bowl and mash well. Add in the eggs, tahini, maple syrup, and macadamia oil and whisk well to combine.
- Pour this wet batter into the dry almond flour mix and fold through gently until it has formed one uniform batter.
- Roughly chop the toasted walnuts, add them to the batter and gently stir through.
- Pour the batter into the prepared loaf tin and decorate with two full-length slices of banana (optional). Place the tin in the oven and bake for 30 minutes.
- At the 30-minute mark cover the top of the banana bread with foil to stop it browning too quickly, then return to the oven for another 45 minutes to 1 hour. Test for doneness by inserting a skewer into the centre of the bread. If it comes out clean it’s ready, if not return and cook for 5-minute intervals until it is.
- Remove the bread from the oven and leave it to cool in the tin for 10 minutes, then tip it onto a wire rack and allow to cool completely.
- Slice and serve with extra tahini and a drizzle of honey, a little cultured butter or even a dollop of yoghurt and berries. See the notes section below for storage advice.
Be sure to remove the banana bread loaf from tin after ten minutes to continue cooling on a wire rack. An important step, as the bread can continue to cook if left in the hot tin for too long.
FAQ
If you will eat it in a day or two, then no. Banana bread will taste best if left in an airtight container or wrapped in a beeswax wrap (or cling/saran wrap) on the bench. Anything left past the two days is best kept refrigerated.
Yes! It stores well in the freezer either in slices or as an entire loaf. Allow to cool completely then wrap in cling / saran wrap then cover in a beeswax wrap or foil. This will keep it airtight and stop freezer burn. It will keep like this for a couple of months.
This will keep for 1 – 2 days on the bench, up to one week in the fridge, or for a couple of months in the freezer.
It certainly can be but there are also many that are so high in sugar they’re comparable to eating cake. That’s generally where I would classify banana bread you might enjoy at a cafe, or one you’d buy from a supermarket. Of course, there will be exceptions, but they are few.
If you try this recipe, I’d love to know. Leave a comment, rate it, and remember to tag @wholenaturalkitchen in your pics or reels on Instagram, Facebook or TikTok!
Tahini Banana Bread
Ingredients
- 2 large over-ripe bananas, or 4 small (~300g / 10oz)
- 2.5 cups blanched almond flour (~275g / 9.5 oz)
- 1 cup walnuts (~100g / 3.5 oz)
- 3 eggs
- ⅓ cup tahini
- ½ cup maple syrup
- 70 ml macadamia oil (4 Tbsp + 2 tsp)
- 1 tsp baking soda
- 1.5 tsp baking powder
- 1 tsp cinnamon
- ¼ tsp salt
Instructions
- Preheat the oven to 180°C (fan forced) and line a small baking tray with baking paper along with a 21cm x 11cm (8.5-inch x 4.5-inch) loaf tin.
- Place the walnuts on the baking tray and roast for 5 minutes. Give the tray a shake and roast for another 2-3 minutes. They should smell and look nicely toasted, not burnt. Remove from the oven and set aside to cool.
- Reduce the oven temperature to 160ºC/320ºF.
- Tip the almond flour into a large bowl, add the salt, then sift in the bicarb soda, baking powder and cinnamon. Mix well to distribute everything evenly. Set aside.
- Put the bananas into another large bowl and mash well. Add in the eggs, tahini, maple syrup, and macadamia oil and whisk well for a minute or two to combine. You can do this with a fork or a whisk. Once done, the mix should be thoroughly combined.
- Pour this wet batter into the almond flour mix and stir through gently until it has formed one uniform batter. You don't want to see any dry sections of flour mix here.
- Return to the toasted walnuts and roughly chop them. Tip them into the tahini banana bread batter and gently mix through.
- Pour the batter into the prepared loaf tin and decorate the top with two full-length slices of banana (optional). Put the tin in the oven and bake for 30 minutes.
- At the 30-minute mark cover the top of the loaf with foil to stop it browning too quickly, then return it to cook for another 45 minutes to 1 hour. If a skewer inserted into the centre comes out clean the bread is done. If not, return and cook for 5-minute intervals until it is.
- Remove the bread from the oven and leave it to cool in the tin for 10 minutes, then tip it onto a wire rack and allow to cool completely.
- Slice and serve with extra tahini and a drizzle of honey, a little cultured butter or a dollop of yoghurt and berries. See the notes section below for storage advice.
Video
Notes
Nutrition
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Gabby Campbell
Gabby is a degree qualified Naturopath/Nutritionist (BHSc Nat) with a love of all whole foods. She started her Naturopathic career in clinical practice before making the move to recipe development and online education – a result of wanting to combat the misinformation that abounds on the internet about food and health. Whole Natural Kitchen aims to transform the way you think about healthy eating by helping you embrace an abundance of nutritious foods while leaving the health fads behind. MORE ABOUT GABBY