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.

Pin

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.

Pin

• 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 ⅓ 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.

1. 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.
2. 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.
3. Reduce the oven temperature to 160ºC/320ºF – fan forced.
4. 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.
5. 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.
6. Pour this wet batter into the dry almond flour mix and fold through gently until it has formed one uniform batter.
7. Roughly chop the toasted walnuts, add them to the batter and gently stir through.
8. 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.
9. 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.
10. 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.
11. 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.

Pin

Substitutions And Variations

While walnuts are the nut traditionally used in banana bread you can replace them with anything you like. Pecans and macadamias are both delicious substitutions.

Coconut oil can replace the macadamia oil in need. It does change the flavour profile of the recipe though it’s equally tasty.

Tips For Success With This Recipe

As mentioned repeatedly throughout this post – ripe bananas are key to a great tasting banana bread. If they’re not ripe enough your banana bread will lack both banana flavour and sufficient sweetness. I like to use those that look like they’re ready for the compost bin! They will give you the best flavoured bread every single time.

It’s easy to undercook banana bread made with almond flour. It’s denser than those made with regular flour and browns quickly, fooling you into thinking it’s done. When testing – ensure your skewer is inserted right into the centre of the bread not just the edges. If the bread browns too quickly, cover the top with foil as it continues baking.

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!