Description

This Gingerbread-Tahini Banana Bread is a moist, flavorful loaf featuring ripe bananas, nutty tahini, warm pumpkin pie spices, and a hint of molasses and maple syrup. Made with almond and oat flours for a tender crumb, it’s a wholesome twist on classic banana bread that’s naturally gluten-free and perfect for cozy breakfasts or snacks. The optional maple glaze adds a sweet finish reminiscent of holiday gingerbread treats.

Ingredients

Main Ingredients

1 cup thoroughly mashed ripe banana (about 3 small or 2 large spotted bananas)
2 large eggs
1/3 cup tahini, well-stirred (such as Soom Foods brand)
1/4 cup molasses
1/4 cup pure maple syrup
3 Tbsp. melted and cooled butter or coconut oil
1 tsp. vanilla extract
1 1/4 cup almond flour
1/2 cup oat flour
1 Tbsp. pumpkin pie spice
1 tsp. ground ginger
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt

Maple Glaze (optional)

1/2 cup powdered sugar
1 Tbsp. pure maple syrup
1 Tbsp. milk of choice
2 tsp. melted butter or coconut oil

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Instructions

Prepare the Pan: Preheat your oven to 350ºF. Line a 9×5-inch loaf pan with parchment paper and lightly coat it with non-stick cooking spray to prevent sticking.
Mix Wet Ingredients: In a large bowl, combine the mashed banana, eggs, tahini, molasses, maple syrup, melted butter or coconut oil, and vanilla extract. Whisk thoroughly until the mixture is smooth and well combined.
Add Dry Ingredients: Add the almond flour, oat flour, pumpkin pie spice, ground ginger, baking powder, baking soda, and kosher salt to the wet mixture. Stir gently with a wooden spoon or rubber spatula until just combined, being careful not to overmix.
Bake the Bread: Pour the batter into the prepared loaf pan and spread it evenly. Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out mostly clean. After baking, let the loaf cool in the pan on a wire rack for at least 15 minutes.
Cool Completely: Remove the bread from the pan and allow it to cool completely on the wire rack, which usually takes 1 to 2 hours. This step ensures the loaf sets properly and slices cleanly.
Prepare Maple Glaze: In a medium bowl, whisk together powdered sugar, maple syrup, milk, and melted butter or coconut oil until smooth. Drizzle the glaze over the cooled bread. For more glaze, double the recipe as desired.

Notes

Nutrition information does not include the optional maple glaze.
Store the bread at room temperature in an airtight container for up to 3 days. After that, refrigerate for up to 3 additional days.
Freeze leftover bread in an airtight, freezer-safe container for up to 3 months. Thaw overnight at room temperature before serving.