Gluten Free Black Sesame and Tahini Banana Bread


Food processor

Stainless steel frying pan

9x5in loaf pan


4 tbsp black sesame seeds

4 tbsp honey

1/3c tahini

4 ripe bananas (save 1/2 for the top of the bread)

1 3/4c gluten free baking flour *

1/2 tsp pink sea salt

2 large eggs (at room temperature)

1 tsp vanilla extract

1/2 tsp baking powder

1/2 tsp baking soda

1/4c coconut sugar

1 tbsp organic cocoa powder

*I used Bobs Red Mill 1-to-1 Gluten Free Baking Flour


  1. Preheat oven to 350F/176C and line a 9×5 bread pan with parchment paper.
  2. Heat a stainless steel frying pan to low heat and gently toast the sesame seeds. Setting aside a small amount to add to the top of the bread.
  3. Add the black sesame seeds to a food processor and blend until they appear dusty, Continue on, until the seeds begin to release their oil and start to clump together.
  4. Gently add the tahini and honey to the food processor until a smooth paste is formed.
  5. Add the bananas to the food processor
  6. transfer the mixture into a bowl, and slowly add in flour by hand. I try not to use a mixer when making banana bread, it makes the bread better in my opinion.
  7. Once the flour is combined, add baking powder, baking soda, salt, cocoa powder, and 2 large eggs.
  8. Pour the batter into the baking pan, placing the half banana you saved down the middle of the pan, and sprinkle with remaining sesame seeds.
  9. Bake at 350F/176C for 60-70 minutes. You will know the bread is done when a toothpick placed in the middle comes out clean.

Enjoy, and let me know how you liked it in the comments below.

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