snowy mountain

Maple Tahini Banana Bread

This was the first time I tried making something with a “non-traditional” ingredient — tahini! And I also decided to not add any granulated sugar. So pleasantly surprised and happy with the result! This is a slightly sweeter, lighter banana bread than other banana breads I’ve posted.

Total time: 1 hour 10 mins.

Materials: 1 mixing bowl; measuring vessels; loaf pan. Missing materials or ingredients? Look here.

Ingredients (Substitutions):

  • ⅓ cup coconut (or granulated) sugar
  • ¼ cup (4 tbsp) oil
  • 1 egg
  • 4 browned medium-sized bananas
  • 1 tsp vanilla
  • ¼ cup (any) milk
  • 1 ¼ cups oat (or almond) flour
  • 1 ¼ cup all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • Optional: nuts or chocolate chips
  • Optional: streusel topping of 1 tbsp butter, ¼ cup flour, ¼ cup brown sugar, handful of oats


  1. Preheat oven to 350˚F.
  2. In a mixing bowl, mix together the 3 tbsp tahini, ¼ cup maple syrup, and ½ cup milk. Then mix in the 2 eggs and vanilla.
  3. Mash the 3 bananas into the wet mixture using a spatula, fork, your hands, a processor, or by pre-mashing in the peels.
  4. In a measuring cup, measure the ½ cup almond flour and add it to the wet bowl. Then, in the same measuring cup, measure and mix together the ¾ cup all-purpose flour, ¾ cup oat flour, 1 tsp baking powder, and 1 tsp baking soda.
  5. Add the flour mixture to the wet ingredients. Add any nuts (I like walnuts) or chocolate chips as desired. Stir until just combined.
  6. Scoop into loaf pan. Bake at 350˚F for ~55 min, until the top is brown and cracked and the middle is cooked. Allow to cool before slicing.

Greetings from our kitchen!

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