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.
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
Tahini Chocolate Chip Banana Bread (Gluten-free, dairy-free)
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 1 loaf 1x
Description
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!
Ingredients
- 2 large overripe bananas, mashed (or 3 medium)
- 1/3 cup tahini
- 1/4 cup maple syrup
- 2 eggs
- 1 tsp vanilla
- 2 cups almond flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup chocolate chips (I used enjoy-life dairy-free)
Instructions
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.
- Category: gluten-free, dessert, dairy-free
- Method: bake
- Cuisine: American
Keywords: paleo tahini chocolate chip banana bread
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jenny says
wow, i didnt know those lil ovens were that strong! thats awesome u baked that whole loaf in there!
Erin says
Right?! It is so powerful!
Kristen says
You make such great recipes and love seeing what you post! If I had that oven I’d definitely try the banana bread recipe since it looks so good!
Erin says
Aw…Thank you Kristen!! <3
Jana Sudik says
Looks delicious! Have to try it
❤️
Erin says
I hope you do, Jana!
Julie says
Made this today and it was so yummy! Whipped up really fast, baked perfectly in 45 minutes, and was the perfect amount of sweet. I will definitely be making this again.
Erin says
Hi Julie!
I’m so glad you enjoyed them!! 🙂 Have the best rest of your week.
Jordan Ditty says
I had never baked with tahini until this recipe! Now I am always up for using it especially in baked goods. This recipe is incredibly most and delicious!
★★★★★
Erin says
Thanks for sharing Jordan! I love tahini in baked goods 🙂
Hannah says
Another great banana recipe from Erin!!! Was skeptical about the Tahini, but it came out amazing !!! My family loves it and even my friends have been asking for the recipe. I love this for breakfast since I always crave for something sweet in the morning.
★★★★★
Erin says
Tahini is magical in baked goods!! Thanks for sharing, lady!
Melanie says
Just made this for the first time this morning. Feeding it to my kids who are very picky eaters, as we speak. They are gobbling it down I don’t think it will last past today! They have no idea it’s healthy! It’s so moist. I will for sure make this again!
★★★★★
Erin says
I love to hear that so much!!! Glad you are all enjoying!! 🙂
E says
I have made this countless times and it is my go to banana bread to have for breakfasts- I, and everyone I have shared it with, love it so much. I don’t think I will ever try a different recipe again!
★★★★★
Erin says
Aw, thank you for sharing!!! Im so glad you love it!
★★★★★
Kim says
I subsituted the 2 eggs with chia seeds. I mixed 2 tbs of chia seeds with 5 tbs of water and let the mixture sit for a few minutes before adding to recipe. Came out great! Yum!
★★★★★
Erin says
That is awesome to hear!! So glad it worked 🙂
Svenja says
Sounds so yummy, would love to try! But is there a substitute for the maple syrup? Would rather go for a low carb version 🙂
Erin says
Can you do honey or agave?
Svenja says
Not really ? usually just using natural sugar replacements / sweeteners.
Lindsay says
I used yacon syrup instead of the maple syrup; I *think* that’s low carb?
★★★★★
Karen says
Beautiful texture and taste! I wasn’t sure about using tahini in a banana bread, but it was divine!
★★★★★
Erin says
So glad to hear that Karen! So glad you liked it.
C says
This is a staple recipe in our house as of 2 months ago! I’ve already made it five times and I have some in the oven now…no joke! I like to pour into muffin pan simply for ease of “grab and go” in the mornings. My fiance and I are obsessed.
★★★★★
Erin says
Comments like this make my day. Thank you for sharing!
Theresa says
My husband is allergic to tree nuts. What would an alternative be for the almond flour?
Camz says
Coconut flour?
Kaitlin J says
Hands down some of the best banana bread I’ve ever made. The tahini adds a complex flavor that is so great. Adding 3 bananas keeps it so moist too! Erin’s recipes are amazing!!
★★★★★
Erin says
So glad you like it Kaitlin!! Thanks for sharing.
Lindsay says
Delicious! This was so incredibly moist. My new go to banana bread recipe!
★★★★★
Erin says
So glad you like it!! thanks for sharing.
Kiley says
Insanely, insanely delicious. I love that it’s so moist, and almost has a cake-like texture. Wow. Not to mention basically foolproof as well! The fact that it’s healthy makes me so happy too. My family demands this banana bread at least once a week. So glad I’ve finally found the perfect banana bread recipe!
★★★★★
Erin says
YAY! This makes me so happy!!! 🙂
Madison Cantrell says
Made this twice in one week (yes it was that good)!!!
Swapped maple syrup for honey and walnuts for chocolate chips!
★★★★★
G says
Hiya! I saw your Banana Carrot Cake bread recipe, as well and I can’t decide what to make! Do you think there’s a way to blend them to make one paleo carrot cake banana bread? Any recs?
Anna R. says
This banana bread is TO. DIE. FOR. Seriously. I love this recipe, I just made it with Peanut Butter instead of Tahini, I haven’t ever had Tahini before but I feel like I should try it! It’s the perfect sweetness and not too heavy. The texture is soft and rich, but not too rich, and semi-healthier so that makes it even better. My boyfriend is usually a little skeptic when I want to make gluten free or paleo recipes, and he love this one! We eat it for dessert, and sometimes for breakfast 🙂 10/10!
Anna says
I was really skeptical about the tahini but I have to say I am OBSESSED with this recipe. It turns out so moist and delicious every time. All of my friends and family that I have shared it with love it too!
★★★★★
Penny Stein says
I love baking with tahini. Your banana recipe is delicious and so easy to make!
★★★★★
Maura B-D says
So perfectly warm and comforting, and healthy!! Loved making this; easy, good ingredients, and so delicious! So appreciate Erin always producing healthier versions that taste wholesome and yummy.
★★★★★
Lori says
Can I use coconut flour instead of almond flour?
Nicole says
I love this recipe I make it all the time and it’s a huge hit. I use honey instead of maple syrup, because I don’t always have it. I also use 1 cup almond flour and 1 cup gluten free flour instead of the 2 cups of almond flour. Mostly because of the price of almond flour. I’ve made it with the chocolate chips, without sometimes I put walnuts on top. But I just made it into muffins instead of a loaf and it might be even better! I cooked them for about 20 minutes (rotating the tin half way). The plan was the muffins would last longer than the loaf (they usually make it to the freezer) but now I doubting that idea.
★★★★★
Molly says
This is my all time favorite banana bread recipe. The tahini makes is so moist and unique tasting. I follow the recipe exactly every time – no need to make substitutes, it’s perfect the way it is!
★★★★★
Christiana says
I made this recipe today because I had overripe bananas, tahini, and almond flour. SO easy to make and absolutely DELICIOUS. It almost tastes like a banana bread version of a fudge brownie. It was so good. Highly recommend!
★★★★★