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Slice of Vegan Tahini Banana Bread on a wooden board

Vegan Tahini Banana Bread

This Vegan Tahini Banana Bread is a moist, tender, and nutrient-rich loaf packed with the natural sweetness of ripe bananas, nutty tahini, and a warm blend of spices. It’s optionally studded with chocolate chunks and topped with banana slices and sesame seeds for an elegant finish. Perfect for breakfast, snacking, or dessert!

  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf (10–12 slices) 1x

Ingredients

Scale
  • 400 g / 14 oz (1¾ cups) mashed peeled bananas, overripe
  • 180 ml / ¾ cup maple syrup, agave nectar, or brown rice syrup
  • 10 ml / 2 tsp lemon or lime juice
  • 180 g / ¾ cup light tahini
  • 180 g / 1½ cups all-purpose wheat flour or gluten-free flour mix
  • 1½ tsp baking powder
  • ¾ tsp baking soda
  • 1 tsp ground cinnamon
  • ¼ tsp ground cardamom
  • ¼ tsp fine salt
  • 70 g / 2.5 oz chocolate chunks or chips (optional)
  • 1 small banana, halved lengthwise (for decoration)
  • Sesame seeds, any color (for decoration)
  • Optional: Chopped nuts (e.g., walnuts, pecans), dried fruits (e.g., raisins, cranberries)

Instructions

  1. Preheat the oven: Heat oven to 175°C / 350°F and line a 900 g / 2 lb cake tin with baking paper. Position oven rack one notch below the center.
  2. Combine wet ingredients: In a large bowl, mix mashed bananas, maple syrup, and lemon juice until smooth and well combined.
  3. Add tahini: Stir the tahini well before measuring, then add to the banana mixture and mix until fully incorporated.
  4. Mix dry ingredients: Fold in the flour in two batches. With the second batch, add baking powder, baking soda, cinnamon, cardamom, and salt. Stir gently to avoid overmixing.
  5. Optional chocolate: Gently fold in chocolate chunks if using.
  6. Transfer and decorate: Pour batter into the prepared tin, level the top, and decorate with a halved banana and sesame seeds.
  7. Bake: Bake for 50–55 minutes (or 55–60 minutes if using frozen bananas) until a toothpick inserted in the center comes out mostly clean. Cover with foil if the top browns too quickly.
  8. Maple glaze: Once baked, brush the warm loaf with maple syrup for shine and extra flavor.
  9. Cool completely: Let the banana bread cool completely in the tin or on a rack before slicing.

Notes

  • Use overripe bananas for best flavor and texture.
  • Stir tahini well before using to ensure consistency.
  • You can replace tahini with almond or sunflower seed butter, but it will alter the taste.
  • Choose a reliable gluten-free flour blend if avoiding wheat.
  • Frozen bananas can be used but may increase baking time.
  • Store in an airtight container for up to 3 days at room temperature or refrigerate for up to 5 days. Freezes well for up to 2 months.
  • Author: Mia
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Quick Bread
  • Method: Baking
  • Cuisine: Middle Eastern-Inspired
  • Diet: Vegan

Nutrition

  • Serving Size: 1 slice (1/12 loaf)
  • Calories: 240
  • Sugar: 14g
  • Sodium: 210mg
  • Fat: 10g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: vegan banana bread, tahini banana bread, healthy banana bread, dairy-free banana bread, egg-free banana bread, gluten-free banana bread, moist banana bread, banana loaf