Tahini Banana Cake (Gluten Free)

Tahini and banana are meant to be together in this easy to make loaf!

Tahini Banana Cake (full recipe is on: HungryHappens.Net) #glutenfree

♬ original sound – Stella Drivas

This is an obsession of mine in recent years where I rediscovered my love for tahini. And what better baking partner than the banana? The best one I have tried is Soom Tahini because its flavor is mild and goes down so smooth. Its a delicious treat you can enjoy with a drizzle of honey or extra tahini!

tahini banana cake

This recipe is awesome because we use almond flour and oat flour – which happens to produce a beautiful texture. Make sure you use gluten free flour to make this cake gluten free. If you don’t care about that, you can use all purpose flour here too.

tahini banana cake

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tahini banana cake

Tahini Banana Cake

5 from 1 vote
Servings: 8
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes


sesame seeds topping


    • Preheat oven to 350℉. Line a 8×4 inch loaf pan with parchment paper.
    • In a large bowl, whisk together the eggs, mashed bananas, tahini, maple syrup and vanilla until smooth. Add in the oat flour, almond flour, cinnamon, baking powder and salt and mix until incorporated. Transfer the batter to your pan and tap the pan on the counter a few times. Sprinkle some sesame seeds on top and bake for 45-55 minutes or until toothpick comes out clean. Cover it loosely with a tented piece of aluminum foil at the 35 minute mark to prevent over browning. Allow to set in the pan for 10 minutes then transfer to a cooling rack to cool for 20 minutes prior to slicing.


    Store leftovers in the fridge.
    Make sure you use gluten free oats to keep this recipe gluten free!


    Calories: 240kcal | Carbohydrates: 33g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 202mg | Potassium: 307mg | Fiber: 3g | Sugar: 14g | Vitamin A: 95IU | Vitamin C: 4mg | Calcium: 115mg | Iron: 2mg
    Author: Stella

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