If there is one thing I can bake every weekend and never get sick of it’s a slice of really good banana bread. This Vegan Tahini Banana Bread isn’t just any banana bread though! In addition to being absolutely delicious it’s also refined-sugar free, filled with healthy tahini, and the absolute perfect breakfast treat. If you’re on the hunt for a new banana bread recipe, let this Vegan Tahini Banana Bread be it!
I’m sold, now I just need brown bananas: Jump to Recipe
The Key to a Great Banana Bread
There is one key ingredient that will make any banana bread turn from good to great and that is really really ripe bananas! I’m not talking spotty brown bananas, I’m talking bananas that are only one shade of black on the outside. They may look rotten because of the color, but if you eat black bananas within 1-2 days of them turning this color they are actually super soft and sweet inside.
Once your bananas get spotty there’s two things you can do.
One- let them sit on the counter about 3-4 more days to get to the perfect dark brown/black color.
Two- put them into the fridge and let them sit for about a week to get black.
I usually put mine right into the fridge so they don’t go bad or attract any bugs! I find black bananas can stay good on the counter 1-2 days, in the fridge for 1-2 weeks, and can even be frozen to last up to 1 month.
What is Tahini Anyways?!
If you’ve never had tahini in dessert before, let me tell you it is a game changer. Tahini is a smooth paste made out of ground hulled sesame. You can either buy it raw or toasted (and either works for this recipe!). It’s in a lot of middle eastern food and you likely recognize the taste from hummus. Essentially, it’s similar to almond butter or peanut butter but it is made with sesame seeds.
Unlike nut butter, it’s actually not very sweet and some brands are even a bit bitter. For that reason, it adds a savory element when mixed with sweet bananas, maple syrup, and coconut sugar.
How to Make Banana Bread Healthier.
Since I seriously eat banana bread weekly, I wanted to make this Vegan Tahini Banana Bread refined sugar and a bit healthier. Here’s the ingredients I used and what you can substitute them with if you don’t have the exact ingredient on hand:
Maple Syrup: I used Coombs Farms Maple Syrup for this recipe. I recommend using high-quality maple syrup (aka no Aunt Jemima). You can also replace any maple syrup with honey (though not vegan) or molasses (not blackstrap but a light molasses). This would change the texture/taste a bit but should give similar results! I don’t recommend replacing maple syrup with sugar.
Coconut Sugar: I used Wholesome Organics Coconut Sugar but any brand works! While coconut sugar tends to be a healthier option because it doesn’t spike your blood sugar as much, if you don’t have any on hand brown sugar or raw turbinado sugar works just as well.
No-sugar-added Chocolate Chips: To keep this recipe healthier I used my favorite chocolate that has no sugar added from Pascha Organic. There are definitely other good brands out there, but these chips are by far my favorite to bake with as they really hold their shape!
While I used Tahini to make this bread, it just so happens that this recipe is just as good with any other nut or seed butter. I’ve made this recipe with almond butter and even sunflower butter (though it changed color!) and it was just as delicious. If you do choose to replace the tahini I recommend using a thinner more natural brand that doesn’t have any emulsifiers holding the nut/seed butter together. Trader Joe’s almond butter is my favorite to bake with for this recipe.
To make this Vegan Tahini Banana Bread even better I highly recommend grabbing your tahini and drizzling a little on top. Then, serve yourself a slice with a glass of oat milk or a warm cup of coffee. If that isn’t the perfect way to start your morning, I’m not sure what is! Enjoy 🙂
If you’re looking for other Vegan Brunch Ideas, check out these recipes on the blog: