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.
Key Ingredients for Tahini Banana Bread
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!
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.
- 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)
1. Preheat oven to 350F and prepare a loaf pan with either parchment paper or nonstick spray.
3. Stir in almond flour, baking soda, cinnamon, and salt until completely combined.
5. Bake for 45-50 minutes or until toothpick comes out clean. Store on counter for up to 5 days or freeze.
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