SWOOOON. My first time baking with tahini and I’m sold! Have you ever given it a go? I happen to think it’s much nuttier and less sweet compared to a nut butter. Not gonna lie, I licked the batter. Still no salmonella and 100% worth it.


Prep Time: 50 minutes

Serves: 10 slices

2 ripe bananas

4 tbsp honey

1/3 c tahini

1 3/4 c almond flour

1 tspn ground cinnamon

1/2 tsp pink Himalayan salt

1 tspn baking soda

2 eggs

1 1/2 tspn vanilla extract

1 tspn natural sweetener (honey, agave or maple syrup)

A sprinkle of sesame seeds

Preheat your oven to 350°F and grease your loaf pan with coconut oil. Combine super ripe mashed bananas and honey in a mixing bowl. Add remaining ingredients and mix until thoroughly combined (I like to whisk my eggs separately first to assure no shells sneak in!) Pour your batter into greased pan and sprinkle sesame seeds on top and swirl some in for good measure. Bake for 35 minutes or until your toothpick comes out clean. PS I ALWAYS prefer my banana bread after a few hours of refrigeration!


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Hi friend, I’m so happy to see you! I’m Rebecca, health and wellness enthusiast, recipe developer, mama, and busy bee located in the suburbs of Dallas, TX. I’m here to share my wellness journey with you by creating delicious recipes and sharing tips to simplify ‘healthy’. Welcome to my blog.


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