Tahini Banana Loaf

Now I know you guys have seen a million and one recipes for banana bread, so why is this any different? It’s really not to be honest, other than that I used tahini. I made it totally gluten and dairy free, as usual, and there’s no sugar added (other than the natural sugars in the banana.) The texture is very cake like, super light and fluffy! I’ve been loving have a slice with almond butter as a snack or throwing it into my yogurt bowls as a breakfast. Basically, this loaf is perfect any time of the day for any occasion.

Pro tip: you want your bananas to be super ripe to get all that extra sweetness when you bake. Sometimes you don’t have the perfect ripe banana lying around, so I love to throw them in the oven at 300 degrees for about 15 to 20 minutes. Just keep an eye them, they should be ready when the peel turns a dark brown or black.

Hope you guys enjoy the recipe! Let me know if you have any questions.


  • 4 eggs

  • 1/4 cup tahini (I used Soom Foods single sourced tahini)

  • 1 mashed banana

  • 1 and 1/2 tsp vanilla

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1 and 1/2 cups almond flour

  • pinch pink Himalayan sea salt

Optional ingredients:

  • 1/3 cup dairy free chocolate chips for the top

  • 1 banana sliced in half the long way for the top

  • 8 pitted dates chopped up for the inside


  1. Mix wet and dry ingredients and then combine well

  2. Chop up dates (optional) and mix into batter

  3. Line loaf tray and pour batter

  4. Top with chocolate chips and a sliced banana

  5. Bake at 350 for about an hour. Mine took over an hour, but just keep an eye on yours! I always use a toothpick to check the center. If it comes out clean then you’re set.