Vegan Sesame Tahini Banana Bread Recipe
Today, we are making a Vegan Sesame Tahini Banana Bread Recipe! This Vegan Sesame Tahini Banana Bread takes a classic comfort food and gives it a nutty, slightly savory twist. The combination of overripe bananas and creamy tahini creates a moist, flavorful loaf that’s perfect for breakfast, a snack, or even dessert. The rich, velvety tahini brings a subtle nuttiness that pairs beautifully with the natural sweetness of bananas, while a sprinkle of sesame seeds on top adds a delightful crunch. Plus, it’s 100% plant-based and dairy-free, making it a wholesome treat everyone can enjoy.
What sets this banana bread apart is the balance between the familiar and the unexpected. The tahini, a staple in Middle Eastern cuisine, adds depth without overpowering the comforting banana flavor. Avocado oil keeps the loaf soft and moist without weighing it down, while chia seeds mixed with water replace eggs, helping bind the ingredients together and adding a little extra nutrition. The blend of vegan white and brown sugars gives the bread a caramel-like sweetness, complementing the earthy tahini and ripe bananas perfectly.
Whether you’re a banana bread enthusiast or looking to experiment with new flavors, this recipe offers something truly special. It’s easy to make, requires simple ingredients, and delivers a perfect texture—moist, fluffy, and golden brown with just the right amount of sweetness. Serve it warm from the oven or enjoy it with a drizzle of vegan butter or extra tahini for a unique twist on a beloved classic!
Why You’ll Love This Vegan Sesame Tahini Banana Bread Recipe
Middle Eastern Twist on a Classic: This Vegan Sesame Tahini Banana Bread offers a delightful fusion of familiar flavors and cultural flair by incorporating tahini, a staple in Middle Eastern cuisine. Tahini, made from ground sesame seeds, lends a rich, nutty depth that transforms traditional banana bread into something unique and exciting.
Perfect Way to Use Overripe Bananas: This recipe is an ideal solution for those overly ripe bananas sitting on your counter. Instead of tossing them out, transform them into a delicious, moist loaf that’s packed with flavor. The natural sweetness and softness of overripe bananas make them perfect for banana bread, ensuring you never waste another banana again!
Substitutions
Flour: Do not substitute all-purpose flour with any other type.
Avocado Oil: Swap in unsalted vegan butter, vegetable oil or canola oil
Tahini: Try almond butter instead. Peanut butter is too strong, and other nut butters have different flavors. Almond butter doesn’t have as distinct a taste as others.
Bananas: Use overripe bananas, which are super spotty. Bananas become more sugary as they ripen, so an overripe banana (but not to the point that it’s spoiled) will contain more sugar than one that’s not ripe yet. Do not use green or perfectly yellow bananas. You can even freeze bananas when they’re spotted, then thaw them out to use in here later.
Sugar: Look for vegan-specific sugar, to keep this recipe 100% vegan. Bone char is used during the processing step of white sugar (and brown sugar, since it’s just white sugar with molasses). So sugar isn’t fully vegan, unless you look for brands that are labeled as much (like Wholesome brand).
Chia Seeds: Swap in chia meal (which are ground chia seeds aka chia seed powder) or flaxmeal (ground flax seeds aka flax seed powder).
Vanilla: Choose a high-quality vanilla extract, without additional caramel color or dyes. You can also use pure vanilla flavor, which is non-alcoholic so can’t have the “extract” label.
Vegan Sesame Tahini Banana Bread Recipe Notes
- Give the tahini a good mix before using, if the oil has risen to the top of the container.
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If you make this Vegan Sesame Tahini Banana Bread Recipe, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
Vegan Sesame Tahini Banana Bread Recipe
Equipment
- 9×9-Inch Baking Dish
- Parchment Paper
- Stand Mixer or Whisk
Ingredients
- 2 tbsp chia seeds
- 6 tbsp lukewarm water
- 3 medium bananas overripe (~1 cup)
- ½ cup avocado oil
- ½ cup white sugar
- ½ cup light brown sugar
- ½ cup tahini
- 1 tsp vanilla extract
- 1¼ cups all-purpose flour
- 2¼ tsp baking powder
- 1 tsp pink salt
- 1 tsp sesame seeds toppings
Instructions
- Preheat oven to 350 F. Add a little extra avocado oil to grease the baking dish. Lay a piece of parchment paper, slightly smaller than the width, from one side of the dish to the other, leaving the ends hanging out. This way, you can easily lift the banana bread out once it's cooled.
- In a medium-sized bowl, stir together the chia seeds and lukewarm water. Let it sit for 15 minutes.
- In a large bowl, using a stand mixer or a whisk, beat together the bananas, oil, sugars, tahini and vanilla until smooth.
- Add in the chia egg once it's ready and beat once more to combine.
- In a separate bowl, stir together the flour, baking powder and salt.
- Slowly add the dry ingredients to the wet ones, being careful not to overmix.
- Once the batter is formed, pour it evenly into the baking dish. Top with the sesame seeds.
- Place in the middle rack of the oven for ~50-55 minutes. Insert a toothpick into the center to check that it comes out clean, so you know it's ready.
- Remove from the oven and place on a heat-proof surface to let it cool for 15 minutes.
- Using the hanging edges, carefully lift the banana bread and remove it from the pan. You can place it on a silicone mat or another flat surface to cut it into even slices.
- Enjoy right away, or store in an airtight container! Let it cool completely for another 30 minutes before locking it into a container.
Notes
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Storage
- Store in an airtight container in the refrigerator for up to one week, or at room temperature for up to 4 days.
