Vegan Tahini Banana Bread

Like everyone else on Earth, I’m a bit quarantined right now. Other than going to work for a couple hours to take care of animals, going to the grocery store, or going for a walk, I’ve been staying put. Naturally, that means I have some more time for baking and blogging, so I really can’t complain. This weekend, we had a bunch of overripe bananas sitting on the counter, so I decided to whip up a loaf of Vegan Tahini Banana Bread.

Now everything should be eaten in moderation (although there’s plenty of things I would argue should never be eaten by anyone anywhere, but that’s another story). And banana bread isn’t high on any list of “health foods” that I’ve ever seen. Usually it’s full of sugar, refined flour, butter, and eggs, making it high in calories that are sure to spike your insulin levels.

However, Vegan Tahini Banana Bread, has whole wheat flour, no refined sugar, and plant based fats. In place of butter, I used coconut oil and then I added tahini as an egg-replacer. (There really isn’t anything wrong with eggs unless you’re allergic like me. But it also never hurts to have plant based options instead!) For the sugar, I only added 1/4 cup of sucanat because I decided the bananas are sweet enough on their own. Besides, the chocolate chips add a little sweetness too.

As an extra note, if you’re allergic to sesame or just don’t have tahini, any nut or seed butter can be substituted. I know it might sound weird to add tahini to banana bread because it’s kind of bitter on it’s own, but trust me, you won’t taste it at all!

Similar Recipes to Vegan Tahini Banana Bread

vegan tahini banana bread

Vegan Tahini Banana Bread

Rachel Alexandra
This Vegan Tahini Banana Bread is studded with chocolate chips, laced with nutty tahini, and sweetened by bananas and a touch of sucanat–you really can't go wrong!
Prep Time 15 mins
Cook Time 55 mins
Total Time 1 hr 10 mins
Course Breakfast
Cuisine American
Servings 12


  • 3-4 large, overripe, bananas mashed
  • cup coconut oil melted
  • 3 Tbsp tahini
  • ¼ cup sucanat
  • 1 ½ tsp pure vanilla extract
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 ½ cups whole wheat pastry flour
  • 1 cup dark or semisweet chocolate chips


  • Preheat the oven to 350°F and line a loaf pan with parchment paper.
  • In a large bowl, whisk the mashed banana and coconut oil.* Then add the tahini, sucanat and vanilla.
  • Finally, add the baking soda, salt, and flour and mix until just combined, being sure not to over mix. Fold in the chocolate chips.
  • Bake for about 50-55 minutes or until a toothpick inserted in the center comes out clean. Enjoy!


Make sure the bananas aren’t cold if they were previously frozen. Coconut oil has high freezing point and will start to solidify if the other ingredients aren’t at room temperature.
This recipe can also make 12 muffins instead of a loaf of bread. They would need to bake for 15-20 minutes.
If you’re allergic to sesame, any nut or seed butter will work as a substitute.
Keyword banana, banana bread, breakfast, chocolate, egg free, plant based, quick bread, tahini, vegan

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