This moist gluten free paleo tahini banana bread is made with almond flour, tahini, maple syrup, and only a few other simple ingredients. It is the best healthy banana bread and is so easy to make!
What is it about paleo banana bread that I just can't get enough of? I think it has to do with the subtle sweetness from the ripe bananas, the softness from the grain-free flours, or maybe it's the abundance of warm and melty chocolate chips.
I think its partially because I'm a sucker for baking anything made with real ingredients, made from whole foods without any weird preservatives or ingredients I can't pronounce.
Banana bread is supposed to be a comfort food. It's not supposed to leave you wishing that you never ate it in the first place, so that's why I'm here to help you create one that leaves you feeling refreshed.
Plus this recipe is really as easy as mixing everything together and baking it in the oven, no fancy steps required.
If you love bananas, you should check out my Banana Chocolate Chip Oat Muffins and S’mores Banana Bread recipes too.
What makes this paleo banana bread so good?
This tahini banana bread is one of the best banana breads I've ever made. It's completely paleo, which means it is gluten free and dairy free, but trust me when I tell you that it still comes out fluffy and perfectly moist.
Serving a piece to my non-paleo dessert friends was entertaining because no one could believe it was made without gluten.
The tahini is key for creating moisture and keeping it soft. You can easily sub in any nut butter for tahini, but I love adding it the nutty sesame spread.
Key Ingredients for Tahini Banana Bread
Almond Flour – my favorite paleo flour to bake with, provides a moist and dense texture while still being fluffy and light. Linking my favorite almond flour here.
Tahini - ground sesame seeds, replaces the need for any oil in this recipe. My favorite brand is Soom tahini because it is rich, so creamy, and very smooth. It adds a slightly nutty flavor to the bread without any actual nuts.
Maple Syrup - one of my favorite sweeteners to use, natural and provides a delicious sweet flavor.
Egg – two eggs will do the trick! I haven’t tried with a flax egg or chia egg because the eggs really help give the bread the right texture, but you are more than welcome to try!
Chocolate Chips or Chunks – I love to add a mixture of both, but really love to make sure I add extra on top, that way when you bite into the bread you get a smidge of chocolate in every bite.
How to make tahini banana bread
It's easy! Seriously, a simple two bowl and bake kind of dish. All you need to do is place your very ripe bananas in a bowl and mash them up well!
Two pro tips for the bananas - mash them up with a potato masher! Also, if your bananas aren't quite ripe enough (but not green - this won't work if they are green!) stick them in the oven at 350 for about ten minutes, or until completely brown!
Once you've mashed up your bananas, add in tahini, maple syrup, eggs, and vanilla. Set aside.
Combine your dry ingredients and gradually add into wet ingredients, stirring until just combined.
This is a great place to add your favorite paleo chocolate chips or any nuts!
Transfer batter to a prepared loaf pan and bake for 45-50 minutes or until a toothpick inserted into the middle comes out clean.
If you loved this bread, definitely try making my Healthy Pumpkin Bread, Healthy Chocolate Peanut Butter Banana Bread and Coffee Cake Banana Bread too!
Tahini Chocolate Chip Banana Bread (Gluten-free, dairy-free)
Ingredients
Method
- 1. Preheat oven to 350F and prepare a loaf pan with either parchment paper or nonstick spray.
- 2. In a large bowl, whisk together mashed bananas, tahini, maple syrup, eggs, and vanilla.
- 3. Stir in almond flour, baking soda, cinnamon, and salt until completely combined.
- 4. Fold in chocolate chips. Pour into loaf pan and place in oven.
- 5. Bake for 45-50 minutes or until toothpick comes out clean. Store on counter for up to 5 days or freeze.
M says
This is such a good recipe! The banana bread comes out moist with dominant tahini and banana flavor. I added a few scoops of protein powder (and less almond flour to balance the wet and dry ingredients) and a bit less maple syrup than the recipe called for and it worked great.
Erin says
Hi, so happy you loved it and made it your own!! 🙂
Olivia says
I come back to this recipe again and again!
This banana bread is absolute perfection. No notes or modifications needed.
Erin says
Hi Olivia, so happy you loved it so much! 🙂
Larisa says
Hi. Will the recipe work with an all-purpose flour? Thanks
Erin says
Hi Larisa, unfortunately, it won't work the same!
SusanG says
Awesome banana bread! I substituted out the chocolate chips for walnuts for my husband and used keto maple syrup since I can’t have any sugar products. My husband said ‘try is is a winner! Keep making it!’ I never thought of using my tahini for baked goods, but I will from now on! I’m going to look for a carrot cake recipe that we both can eat next. Thank you Erin!
Erin says
Hi Susan, so happy you loved it so much and made it your own!! 🙂
jennifer caroff says
Just made this !! It’s wonderful!! Thank you!!!
Erin says
Hi Jennifer, so happy you loved it! 🙂
Rachel says
Wow I just made this and it's so moist! I had only 1.5 bananas and it's still great. This won't last the whole weekend! Will make again.
Erin says
Hi Rachel, so happy you enjoyed it!! 🙂
Kathryn says
This was really easy to make. I had all ingredients on hand. It was super moist, and the tahini helped balance out the maple syrup and choc chips so it wasn’t too sweet. The whole family loved it and we will definitely make again.
Erin says
Hi Kathryn, so happy you loved it!!
Maureen says
Can I substitute coconut flour for the almond flour?
Erin says
Hi Maureen, I haven’t tested with that specific flour, and most gf flours work on a totally different absorption rate. You can definitely give it a try but you’d likely have to adjust the amount. Let me know if it works!
Kasey says
Love this recipe. I’ve made it over and over again! I usually do muffins and they take about 20-25 minutes to bake (in case anyone else wants to try it). Thanks!
Erin says
Hi Kasey, so happy you made them as muffins!
Russell says
Hi, can I replace bananas with bell peppers instead? Thanks.
Erin says
Hi Russell, I haven't tried that but you can feel free to! Let me know how it comes out.
Kym says
Hi Erin,
Can I substitute a gluten free flour (like Bob’s Red Mill) for the almond flour in this recipe?
Thanks!
Erin says
Hi Kym, I haven't tested with that specific flour, and most gf flours work on a totally different absorption rate. You can definitely give it a try but you'd likely have to adjust the amount. Let us know if it works!
Tas says
Hi Erin! This is the best banana bread I’ve ever had! Just curious… I’d love to make them as muffins in the air fryer. Do you happen to know the best temp and time to cook these in? Thanks!!
Erin says
Hi Tas, so glad you loved it! Hmm I've never actually baked in my air fryer - I wish I knew! Feel free to give it a try and let me know how it comes out!
Sujood says
Hi , can i replace the bananas with avocados in case I don’t have bananas
Erin says
Hi Sujood, no sorry, this substitution won't work. Definitely need bananas.
Kayla says
I will definitely be making this again! It was so flavorful and the perfect consistency.
Erin says
Hi Kayla, so glad you loved it!! 🙂