This Vegan Tahini Banana Bread is the best banana bread recipe! In addition to being absolutely delicious, it's also refined-sugar-free, eggless, dairy-free, and the absolute perfect breakfast treat.
*Recipe originally shared June 2019 and updated April 2022*
The secret to vegan banana bread
There is one key ingredient that will make any eggless & vegan banana bread turn from good to great and that is really ripe bananas!
How Ripe Should Bananas be for Banana Bread?
Bananas that are fully brown on the outside (not black, not spotty) are IDEAL for this recipe.
I have found that black bananas can be too ripe and lead to a very dense banana bread. On the other hand, spotty bananas usually aren't sweet enough to bake with. That's why dark brown bananas are perfect for these tahini banana bread!
What does tahini taste like?
Tahini is a smooth paste made out of ground hulled sesame. It can be purchased raw or toasted (and either works for this recipe!) and is typically featured in middle eastern cuisine such as 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. I highly recommend using Soom Foods Tahini for this recipe!
How to make Tahini Banana Bread
Mash the bananas
Take the really ripe bananas and add them to a bowl. Then, mash the bananas until they are mostly smooth, but still have some chunks of banana throughout.
Make the banana bread batter
Next, add the wet ingredients to the bowl of mashed bananas including the tahini, maple syrup, coconut sugar, ground flaxseed, almond milk, and vanilla (steps 1 & 2).
Then, mix in the dry ingredients including the spelt flour, baking powder, and salt until you have a thick batter (steps 3 & 4).
Fold in chocolate chips
This step is totally optional, but makes this chocolate tahini banana bread truly decadent! To keep this recipe refined sugar-free I use either Pascha's no sugar added chocolate chips or Lilys stevia-sweetened chocolate chips.
Add to loaf pan & bake
Line a loaf pan with parchment paper or lightly grease the pan. Then, pour in the tahini banana bread batter. Use a spatula to smooth it out on top and then sprinkle extra chocolate chips on top.
After that, add the loaf pan to the oven and bake until cooked through!
After baking I like to remove the banana bread from the pan and let it cool on a wire rack completely before slicing.
If you slice the bread while it is still hot, it will likely crumble since it is so moist and be very hard to get a clean slice.
FAQ & Tips:
Can I make tahini banana bread gluten-free?
While I have not personally tried it, a gluten-free all-purpose flour should work 1:1 in place of spelt flour. Please keep in mind that using a flour alternative such as coconut flour or almond flour will NOT work in this tahini loaf recipe.
Is there a substitute for maple syrup or coconut sugar?
Maple syrup can be subsisted 1:1 with agave or honey (not vegan) for a similar flavor.
Coconut sugar can be substituted with light brown sugar or cane sugar for a similar result. Both of these sugars are more "moist" than coconut sugar, so the end texture will vary.
How do I store vegan banana bread?
This chocolate chip tahini banana bread can be sliced and wrapped in tin foil or stored in a closed container at room temperature for 1-2 days.
It can also be sliced and stored between layers of parchment paper in a closed container in the freezer for up to 1 month. I don't recommend refrigerating this bread as it tends to dry it out.
To make this Vegan Tahini Banana Bread even better I highly recommend grabbing extra tahini and drizzling a little on top. Then, cut a slice and serve with a glass of oat milk or a warm cup of coffee. If a slice of vegan banana bread isn't the perfect way to start your morning, I'm not sure what is! Enjoy 🙂
More sweet Vegan Brunch Ideas you will love:
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Vegan Tahini Banana Bread
- 3 medium bananas *ideally dark brown or at least spotty
- ⅓ cup tahini *make sure fresh and not dried out
- ¼ cup maple syrup
- 3 Tablespoons coconut sugar
- 2 Tablespoons ground flaxseed
- 2 Tablespoons almond milk
- 2 teaspoons vanilla bean paste or vanilla extract
- 1 ¼ cup spelt flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½-3/4 cup vegan chocolate chips *optional
- Preheat your oven to 350F.
- Remove the peel from your bananas, add the banana flesh to a large mixing bowl, and mash until soft with some chunks.
- Next, add your liquid ingredients to the bowl containing the bananas including the tahini, maple syrup, coconut sugar, flax seed, almond milk, and vanilla bean paste/extract. Mix together until well combined.
- In a separate mixing bowl, sift together your spelt flour, baking powder, and salt. Add the bowl of dry ingredients to the other bowl containing the wet ingredients and mix until a thick batter forms. If adding chocolate chips pour in about ½ cup and use a spatula to stir these into the batter as a final step.
- Grease a small loaf pan and then pour the batter into the pan. Use a spatula to smooth out the batter. If using chocolate chips sprinkle an additional ¼ cup on top.
- Add the tahini banana bread to the oven and cook for 50-60 minutes until cooked throughout and browned on top. Remove from the oven and let cool. When ready to eat slice into 8 pieces and enjoy!
- Banana bread can be wrapped in tin foil or stored in a closed container (once cooled) and stored on the counter for 1-2 days.
- If you would like to freeze banana bread, make sure to slice it first. Then, add the slices to a closed container between layers of parchment paper so they do not stick together. Sliced banana bread will keep in the freezer for up to 1 month and can be defrosted at room temperature or reheated in the microwave.