This tahini flax banana bread is my new favorite banana bread! If you’ve never tried tahini in a sweet recipe or baked good before…now is the time to try! I discovered tahini is absolutely delicious paired with bananas. BUT if tahini is too out there for you, never fear you can absolutely sub butter it’s in place. ? This bread has been tested for so many options and preferences! It is naturally gluten-free, whole-grain, and nut-free. I also tested a vegan version using flax eggs. This bread is so simple to make and is a yummy option to have on hand for breakfasts and snacks!
The TWO ingredient glaze on top is so yummy I was literally eating it by the spoonful when I made it, and I definitely had to make more for eating the leftover bread. Honestly, the glaze was definitely an after-thought and a very last minute addition, and it ended up possibly being my favorite thing about this banana bread!
It feels like it’s been quite awhile since I’ve baked banana bread! One of the very first recipes on this blog was these banana peanut butter oat muffins. And then later we had this vegan, paleo, gluten and sugar-free banana bread, tested with two different flours! BUT I did somewhat recently post these banana nut breakfast cookies, although to be honest that feels like forever ago because I literally made them last year and then just didn’t get around to posting them for FOREVER. Thankfully, bananas are always in season so it’s easy enough to post the recipe in any season.
Here’s a little more about the ingredients! I tested LOTS of variations and subs for you guys so EVERYONE can make this banana bread easily and per their dietary preferences!
Ingredients and Substitution Ideas
Oat Flour
If you didn’t already know, you can make homemade oat flour in approximately 30 seconds (Not exaggerating!) in your blender! I simply place oats (quick or old-fashioned) in my blender and blend until they are a fine powder/flour! You can also buy store-bought oat flour in the baking aisle of almost any grocery store these days. I love the texture of baked goods with oat flour, plus it’s very inexpensive and a whole grain! However, I also tested this recipe using an equivalent amount of all-purpose flour and it worked too! I also love white whole-grain flour (instead of regular all-purpose) in baked goods.
Ground flax
I realized after the fact I also used flax in this banana bread. Flax seeds are a GREAT source of fiber and omega-3 fatty acids. You can read more about the health benefits of flax here.
You’ll want to use ground flax meal, and not whole flax seeds for this recipe. If you don’t have flax, you could try substituting an additional ¼ cup flour, but please note I haven’t personally tried this yet.
Spices and such
Baking powder for a leavening agent to make the bread rise, salt to balance all the flavors and bring out this banana bread’s sweetness, and cinnamon for a touch of flavor and spice! Cinnamon is optional. I didn’t use much in this recipe though, so it’s definitely not a strong flavor. Vanilla extract is a must too in this bread (I always use pure vanilla extract for the best flavor!).
Banana
Obviously need banana for a banana bread recipe ? You will need two medium RIPE bananas for this recipe. The more ripe, the better! Ripe bananas have a stronger banana flavor and more natural sweetness. I have found two medium bananas mashed yields 1 cup.
Eggs
Here you have some options! If you want/need a vegan banana bread, you can use even more ground flax in this recipe to make two flax eggs. You simply mix two tablespoons of ground flax with 5 tablespoons water to make two vegan eggs! This is used as a binder in place of regular eggs. You can also use regular chicken eggs. I have tested this recipe both ways, and they both work great! The flax egg version might be a bit more dense and didn’t rise quite as much, but still absolutely delicious.
Milk
Any type of milk works! Again, if you want a vegan banana bread use a plant-based milk such as almond, coconut, cashew, oat, etc. I used nonfat milk in this recipe!
Maple syrup
The only sweetener in this recipe is pure maple syrup. I love using more unrefined sugars such as pure maple syrup and honey in recipes! I haven’t tried it, but I’m guessing honey or agave would work in place of the maple syrup.
Tahini
The special ingredient in this bread is…TAHINI!! One of the most common uses for tahini is in hummus. But, tahini is also delicious in baked goods!! I actually got the inspiration to add tahini to banana bread after seeing this yummy looking banana bread from Ambitious Kitchen. I love the unique nutty flavor tahini adds to this bread. If tahini is too “out there” for you to use in a banana bread recipe, I’ve also tested this recipe using ½ cup melted butter instead, and it worked well! Definitely tasted more “buttery.” Tahini is definitely a healthy option though high in protein and healthy fats! It’s simply ground sesame seeds, similar to grinding peanuts to make peanut butter.
Maple Tahini Glaze
As I mentioned earlier, possibly one of my favorite things about this bread was this last-minute idea I had to include a glaze on top. I simply used a 1:1 ration of tahini to pure maple syrup (which are also both used in the banana bread itself), mixed together in a small bowl, and then drizzled on top! I also ended up making more for eating on top of the leftover bread we have. It’s SO GOOD. I was eating it by the spoonful. Seriously. ?
Serving Suggestions
Something I had heard before, but discovered first-hand especially with this tahini flax banana bread was that it actually tasted BETTER the second day. The flavors “married” and the banana bread was much stronger on the second day. I stored the leftovers in the fridge for a few days for optional freshness. If you have leftovers longer than that, feel free to freeze this bread! I slice it first and then freeze it; just wrap it tightly and it freezes and reheats great!
If you try this tahini flax banana bread, please leave a comment below and tag @audras_appetite on Instagram or Facebook! I’d love it if you rate the recipe as well. 🙂
- 1 ¼ cups oat flour
- ¼ cup ground flax meal
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 cup mashed banana (about 2 ripe bananas)
- 2 tablespoons ground flax mixed with 5 tablespoons water OR two eggs
- ⅓ cup milk of choice
- ¼ cup pure maple syrup or honey
- ½ cup tahini
- 1 teaspoon vanilla extract
- .
- Tahini Maple Glaze:
- 1 tablespoon tahini
- 1 tablespoon pure maple syrup
- Mix together and drizzle over loaf! So delicious I could eat by the spoonful.
- Preheat oven to 350 degrees F and spray an 8x4 or 9x5 (I used a 9x5) loaf pan with nonstick spray. Set aside.
- In a medium bowl, stir together dry ingredients: oat flour, ground flax, baking powder, salt, and cinnamon.
- In a smaller bowl, stir together the wet ingredients: mashed banana, flax eggs or eggs, milk, maple syrup or honey, tahini, and vanilla extract.
- Add wet ingredients to dry and stir until combined.
- Add batter to the loaf pan and bake at 350 degrees about 40-45 minutes, testing with a toothpick to see if it's cooked through.
- Enjoy!
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