Healthy Tahini Banana Bread: Your New Favorite Vegan & Gluten-Free Treat
Prepare to be amazed by this Tahini Banana Bread – a true must-try for anyone seeking a wholesome yet incredibly delicious treat! This healthy, vegan, and gluten-free banana bread is crafted with a delightful blend of applesauce, nutrient-rich tahini, and the natural sweetness of maple syrup. We combine oat flour and almond flour to achieve a perfect, satisfying texture. The result is an effortlessly moist, wonderfully flavorful loaf with just the right touch of sweetness, making it a guilt-free indulgence.
This post has been updated from the original posted on May 7, 2018.
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Have you ever experienced the magic of vegan banana bread made with applesauce and tahini? If not, you’re in for an addictively good surprise! This particular recipe, calling for three ripe bananas, delivers a loaf that is exceptionally soft and moist – precisely the comfort food you’re craving, but with a healthy twist. It’s a game-changer for breakfast, a delightful snack, or even a wholesome dessert.
We all know that friend who bakes an incredible banana chocolate chip bread, but let’s be honest, those recipes are often loaded with refined sugar, processed white flour, and unhealthy vegetable oils. Am I right? I’ve been there, I’ve indulged, and I’ve felt the post-indulgence sluggishness. But with this recipe, you can enjoy all the comforting flavors without the guilt!
Having dedicated years to perfecting healthy vegan banana bread, I’ve gathered invaluable insights into creating a truly exceptional, eggless, and dairy-free loaf. This isn’t just a claim; I genuinely believe this is one of the best homemade banana bread recipes you’ll find. Its gluten-free nature and straightforward preparation mean that everyone can enjoy a slice of this wholesome goodness, including you!
How to Bake a Healthier Banana Bread
Transforming a classic comfort food like banana bread into a genuinely healthy treat involves smart ingredient swaps and a focus on nutrient-dense options. Here’s how we achieve it in this recipe:
- Ditch Refined Sugars: Traditional banana bread often relies heavily on white or brown sugar, both of which are known contributors to inflammation and blood sugar spikes. Our recipe uses naturally sweet ripe bananas, applesauce, and a touch of maple syrup to achieve perfect sweetness without the downsides of processed sugars. This approach keeps your energy levels stable and your body happy.
- Embrace Whole Food Fats: Instead of refined vegetable oils that offer little nutritional value, we incorporate whole foods like rich, creamy tahini and unsweetened applesauce. Tahini provides healthy fats and a unique nutty flavor, while applesauce adds natural moisture, ensuring your banana bread remains incredibly moist and tender without any added oils.
- Choose Whole Grains: Many recipes call for regular wheat flour, which is stripped of its natural nutrients and often fortified artificially. We opt for whole grain oats, which are packed with dietary fiber, essential vitamins, and minerals, promoting digestive health and sustained energy.
- Gluten-Free Goodness: This loaf is completely gluten-free, using a dynamic combination of oats and almond flour. This pairing not only avoids gluten but also contributes to an amazing texture and significantly boosts the nutritional profile with added protein and healthy fats.
- Balance for Blood Sugar: A truly healthy banana bread should offer more than just a quick energy rush. Our recipe is strategically designed with ample protein, fiber, and healthy fats (thank you, tahini, flax, almond flour, and oats!) to help regulate blood sugar levels, preventing the common energy crash often associated with carb-heavy baked goods.
Key Ingredients & Thoughtful Substitutions
Each ingredient in this Tahini Banana Bread recipe plays a vital role in achieving its perfect texture, flavor, and nutritional balance. Here’s a closer look at what goes into this wholesome loaf:
- Bananas: The unmistakable star of this recipe! For the best flavor and moisture, I highly recommend using 3 very ripe bananas – those with plenty of brown spots or even entirely black skins. Don’t worry if you don’t have ripe ones on hand; I often use the oven method to quickly ripen mine. They may look dramatically black on the outside, but inside, they’ll be perfectly sweet and soft for banana bread. The riper the banana, the sweeter and more naturally moist your bread will be.
- Applesauce: This is a superstar vegan baking substitute! Unsweetened applesauce not only adds natural sweetness but also acts as a fantastic binder and moisture agent, allowing us to reduce or eliminate added oils. I find individual serving cups of unsweetened applesauce incredibly convenient for baking projects.
- Tahini: This rich, creamy sesame paste is the secret weapon for adding deep flavor and incredible moisture without relying on refined oils. It also brings healthy fats and a subtle nutty undertone that perfectly complements the banana. Ensure your tahini is well-mixed before using it to avoid a separated, oily top or dry bottom.
- Oats: Old-fashioned rolled oats are ideal for this recipe. When processed, they contribute to a wonderful texture in this gluten-free banana bread, providing a hearty, wholesome bite. I personally love using Thrive Market Organic Oats or One Degree Organic Sprouted Oats, as they are non-GMO and glyphosate-free, ensuring the highest quality.
- Almond Flour: A fantastic choice for gluten-free baking, almond flour is not only low in carbohydrates but also packed with healthy fats, protein, and fiber. It helps create a tender crumb and adds a delicate richness to the bread, perfectly complementing the oats for a balanced texture.
- Maple Syrup: A small amount of pure maple syrup goes a long way in sweetening this bread, especially when paired with ripe bananas and applesauce. It’s a natural, unrefined sweetener, making it a much healthier alternative to artificial sweeteners or processed sugars.
- Ground Flaxseed: More than just a binder for this eggless banana bread, ground flaxseed contributes a subtly nutty flavor while boosting the nutritional profile with Omega-3 fatty acids, dietary fiber, and plant-based protein. It’s essential for achieving the right consistency without eggs.
- Optional Add-ins: This is where you can personalize your loaf! I often enjoy the crunch of chopped walnuts or pecans, while my husband prefers the melty pockets of dark chocolate chips. Feel free to add ½ cup of one or both – you can probably guess who influenced the chocolate chip inclusion in these photos!
Effortlessly Making Your Tahini Banana Bread
One of the best things about this recipe is how incredibly simple it is to prepare, especially if you have a blender or food processor. You’ll be amazed at how quickly you can get this loaf into the oven, preheated to 350°F, usually in under 5 minutes of active prep time. Let’s get baking!
Step 1: Begin by thickly slicing your ripe bananas and adding them to the bowl of your food processor. Follow with the unsweetened applesauce, drippy tahini, pure maple syrup, and a splash of vanilla extract.
Step 2: Process these wet ingredients until they are completely smooth and well combined. Pause to scrape down the sides of the bowl to ensure no banana chunks are left behind, then process again for a truly creamy mixture.
Step 3: Next, add the dry ingredients – the almond flour and rolled oats – directly into the bowl with the banana batter. These will form the structure of your delicious bread.
Step 4: Process for about 30 seconds. Scrape down the sides of the bowl to incorporate everything, then process again until the oats have broken down and the batter transforms into a thick, creamy consistency. This ensures a smooth, even texture.
Step 5: Sprinkle in the ground flaxseed, baking soda, cinnamon, and sea salt. These leavening agents and spices will give your bread its rise and warm, inviting flavor. Process until just barely mixed, about 15 seconds.
Step 6: Once again, scrape down the sides of the bowl and then pulse a few times until all the ingredients are JUST combined. It’s crucial not to over-mix at this stage, as it can affect the final texture of the bread.
Step 7: Now for the exciting part where you can customize your homemade banana bread! Gently stir in your chosen optional additions, such as dark chocolate chips or chopped nuts, or even a combination of both. Use a spatula to incorporate them by hand before pouring the delicious batter into a loaf pan that has been carefully lined with unbleached parchment paper.
Step 8: Once your loaf pan is lined, carefully pour the thick, creamy batter into it. Use an offset spatula to gently spread the batter evenly into all corners of the pan, ensuring a consistent rise and bake.
Step 9: Bake your banana bread in the preheated 350°F oven for 50-55 minutes. You’ll know it’s ready when the top is beautifully golden brown, and a toothpick inserted into the center comes out clean (a little melted chocolate is perfectly acceptable!).
Once baked, allow the banana bread to cool in the loaf pan for at least 10 minutes. This crucial step helps it set before transferring. Then, use the ends of the parchment paper as handles to gently lift the loaf onto a cooling rack. For best results and to prevent a soggy bottom, place a clean kitchen towel underneath the wire rack to absorb any excess moisture as it cools.
For beautifully neat slices and to maintain the bread’s integrity, it’s essential to allow the banana bread to cool completely before attempting to slice into it. Patience is key for the perfect slice!
Meal Prep and Storage Tips for Your Banana Bread
This healthy Tahini Banana Bread is perfect for enjoying any time of day, and it’s incredibly versatile for meal prepping. Here’s how to make the most of your delicious loaf:
- Serving Suggestions: This sugar-free banana bread is wonderfully adaptable. Enjoy it as a hearty breakfast alongside a cup of coffee or tea, a satisfying afternoon snack to boost your energy, or a wholesome dessert that won’t leave you feeling sluggish. Pair it with some fresh fruit or a dollop of vegan yogurt for an extra treat.
- Prep Ahead: To make your baking day even easier, you can prepare the batter the night before. Simply mix all the ingredients as directed, pour the batter into your lined loaf pan, cover it tightly, and store it in the refrigerator overnight. The next morning, bring it to room temperature for about 20-30 minutes before baking as instructed.
- Storage: To keep your banana bread fresh and moist, store the entire loaf or individual slices in an airtight container at room temperature for up to 2 days. If you want it to last longer, transfer it to the refrigerator, where it will stay delicious for up to a week.
- Freezing: This banana bread freezes beautifully, making it an excellent option for long-term meal prep. Ensure the banana bread is COMPLETELY cool before freezing to prevent condensation and ice crystals. You can wrap the entire loaf tightly in aluminum foil or a freezer-safe zip-top bag. For ultimate convenience, slice the banana bread into individual servings, place a small piece of parchment paper between each slice to prevent sticking, and then transfer them to a freezer-safe zip-top bag. This allows you to grab a single slice whenever a craving strikes. It will keep well in the freezer for up to 3 months. Thaw individual slices at room temperature or gently warm them in a toaster oven for a quick and warm treat.
Debra’s Pro Tips for the Perfect Loaf
Achieving banana bread perfection is easier than you think with these expert tips:
- Banana Ripeness is Key: The riper your bananas, the naturally sweeter and more moist your banana bread will be. Always aim for bananas that are very spotty, or even mostly black – that’s when their sugars are fully developed and their flavor is concentrated.
- Quick Ripening Method: If your bananas aren’t quite soft and spotty yet, don’t despair! You can quickly ripen them by placing them on a baking tray in a 300°F (150°C) oven for about 10-15 minutes. Their skins will turn black, but the insides will become perfectly soft and sweet for baking.
- Prepare Your Tahini: For a smooth, drippy tahini that integrates perfectly into your batter, it’s crucial to thoroughly mix the jar when you first open it. The natural oils tend to separate and rise to the top, leaving a thick, dry paste at the bottom. A good stir ensures a consistent, pourable consistency for all your recipes.
- Prevent a Soggy Bottom: After removing your banana bread from the oven and letting it cool in the pan for 10 minutes, transfer it to a wire cooling rack. To absorb any residual moisture and prevent the bottom of your loaf from becoming soggy, place a clean dish towel directly underneath the wire rack while it cools completely.
- Mini Chocolate Chips for the Win: If you’re adding chocolate chips, trust me on this one: use mini chocolate chips! Their smaller size ensures you get a delightful hint of chocolate in every bite, distributing more evenly throughout the loaf without overpowering the banana and tahini flavors.
- Slicing for Success: For the best results and to prevent your banana bread from crumbling or falling apart, ensure it is completely cooled before attempting to slice it. Use a sharp serrated knife with a gentle sawing motion for clean, perfect slices every time.
10 More Healthy Recipes Featuring Tahini
If you’ve fallen in love with the nutty richness tahini brings to this banana bread, you’re in luck! Tahini is an incredibly versatile ingredient, offering healthy fats and a unique flavor profile to a wide array of dishes. Explore more delicious ways to incorporate this sesame paste into your cooking with these healthy recipes:
- Healthy Baked Falafel Recipe
- Vegan Tahini Brownies
- The Best Baba Ganoush
- Vegan Peach Cobbler
- Roasted Veggie Chopped Salad
- Vegan Caesar Salad Dressing
- Low-Carb Cauliflower Hummus
- Vegan Ginger Cookies
- Green Tahini Sauce
- Whole Roasted Spiced Carrots
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📖 Recipe
Healthy Tahini Banana Bread (Gluten-Free & Vegan)
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Equipment
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Offset spatula
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Cooling rack
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9 Inch Ceramic Loaf Dish
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Food Processor (recommended for ease)
Ingredients
- 3 medium very ripe bananas*
- ½ cup unsweetened applesauce
- ½ cup drippy tahini*
- ½ cup maple syrup (pure, not imitation)
- 1 teaspoon vanilla extract
- 1 ½ cups rolled oats (gluten-free certified if needed)
- 2 cups almond flour
- ⅓ cup ground flaxseed
- 2 teaspoons baking soda
- 1 teaspoon cinnamon (ground)
- ½ teaspoon sea salt
- ½ cup dark chocolate chips or chopped nuts (optional)
Instructions
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Preheat your oven to 350°F (175°C). Line a standard loaf pan with unbleached parchment paper, ensuring it hangs over the sides for easy lifting later.
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In the bowl of your food processor (or a large mixing bowl if using a hand mixer), combine the sliced ripe bananas, unsweetened applesauce, drippy tahini, maple syrup, and vanilla extract. Process (or mix) until the mixture is completely smooth with no banana chunks remaining. Scrape down the sides of the bowl as needed to ensure everything is incorporated.
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Add the rolled oats and almond flour to the wet ingredients in the food processor. Process for about 30 seconds, then scrape down the sides of the bowl. Continue to process until the oats have broken down significantly, and the batter appears smooth and thick.
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Next, add the ground flaxseed, baking soda, ground cinnamon, and sea salt. Pulse for about 15 seconds, just enough to combine. Scrape down the sides once more, and then pulse briefly until all the ingredients are evenly mixed. Be careful not to over-mix this final addition.
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If you’re adding optional chocolate chips or chopped nuts, gently fold them into the batter by hand using a spatula. This prevents them from breaking down too much in the food processor and ensures an even distribution.
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Pour the prepared batter into your lined loaf pan. Use an offset spatula or the back of a spoon to spread the batter evenly into the corners of the pan for a uniform loaf.
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Bake for 50-55 minutes. The banana bread is ready when the top is golden brown and a toothpick inserted into the center comes out clean (a few melted chocolate streaks are fine if using chocolate chips).
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Allow the banana bread to cool in the loaf pan for 10 minutes. This helps it firm up and makes it easier to remove.
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Prepare a clean kitchen towel and place it underneath a cooling rack to absorb any moisture. Use the ends of the parchment paper to gently lift the banana bread onto the cooling rack. Carefully remove the parchment paper and allow the banana bread to cool thoroughly before slicing for the best texture and to prevent crumbling.
Notes
TAHINI: To ensure a smooth, easily pourable, and consistent tahini throughout your recipe, always make sure to THOROUGHLY mix the entire jar of tahini when you first open it. The natural oils tend to separate and rise to the top, leaving a very thick, dry paste at the bottom. A good initial stir will prevent this and maintain a creamy consistency throughout the jar’s use.
OPTIONAL ADD-INS: Feel free to customize your banana bread with ½ cup of mini dark chocolate chips, ½ cup of chopped nuts (such as walnuts or pecans), or a combination of both! After the banana bread batter is fully prepared in the food processor, stir in any desired chips or nuts BY HAND using a spatula. This gentle mixing ensures they are evenly distributed without being over-processed.
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.