Gingerbread-Tahini Banana Bread

5 from 32 votes
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Gingerbread-Tahini Banana Bread takes classic holiday flavors into new sweet realms. This gluten free gingerbread recipe is filled with heart-healthy fats and good-for-you nutrients for the ultimate seasonal breakfast.

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Gingerbread banana bread sliced on a cutting board.

Why You’ll Love this Gingerbread Banana Bread

This quick bread is imbued with warm notes of cinnamon, maple, and molasses. Tahini adds savory depth and richness, which is enhanced by the nutty undertones of almond flour.

It makes a fantastic, nutrient-rich breakfast, as well as a satiating afternoon sweet treat. It’s also the perfect loaf to enjoy on Christmas morning with warm mug of coffee or seasonal latte.

Plus, it’s gluten free, easily dairy free, and naturally sweetened. However the texture and flavor will have you fooled into thinking it’s a highly decadent holiday loaf.

This gluten free gingerbread recipe comes together quick and easy in 1 bowl. If you decide to top it with the maple glaze, just make sure you let it cool for at least 1 hour.

Once the glaze sets, feel free to devour with gusto!

This bread is moist, flavorful, and sweet enough to satisfy a craving but not send you into mid-morning nap mode. Which is why you can enjoy for breakfast, dessert, or a midday snack.

It’s delicious served warmed with a smear of butter or your favorite nut butter, or plain!

The Ingredients

Recipe ingredients in separate bowls with labels on a wooden platter.
  • Bananas: You need 1 cup of mashed ripe bananas, which amounts to 3 small or 2 large spotty bananas. Bananas add natural sweetness and moisture to the bread.
  • Eggs: Eggs help bind the bread, while also providing structure. I have not tested this recipe with flax eggs, so I cannot guarantee a vegan alternative will work. 
  • Tahini: Tahini is made from ground sesame seeds, and has a texture similar to a loose peanut butter. Just make sure to stir tahini well in the jar before you measure (it should be pourable). If the paste is still too thick, add a splash of water and keep stirring until the mixture is loose and smooth.
  • Molasses: Molasses is the dark, sweet, syrupy byproduct made during the extraction of sugars from sugarcane and sugar beets. Blackstrap molasses, in particular, contains the highest concentration of vitamins and minerals of all varieties. 
  • Maple Syrup: To offset the spicy, bitter notes of molasses, maple syrup adds sweetness in the form of caramel and vanilla notes.
  • Spices: Instead of calling for a combination of cinnamon, cloves, and all-spice, I just use pumpkin pie spice, which includes all 3 quintessential spices, plus ground ginger. 
  • Almond Flour: This gluten free flour alternative adds unrivaled moisture to the bread, along with amazing heart-healthy fats.
  • Oat Flour: Another gluten free flour that provides whole-grains and fiber to the loaf.

This quick bread also has an optional maple glaze that really brings it over the top! It’s a simple mix of powdered sugar, maple syrup, melted butter or oil, and a dash of milk.

For a complete list of recipe ingredients and quantities, see the recipe card below.

A fork slicing a bite out of a slice of bread on a white plate.

Recipe Variations

  • Gingerbread Banana Bread Muffins: To turn this bread into muffins, divide the batter evenly between 12 greased muffin cups. Bake for 20-25 minutes until a tester comes out clean or with just a few crumbs attached. Don’t forget that delicious maple glaze!
  • Dairy Free Gingerbread Loaf: Use melted and cooled coconut oil in place of the butter in both the bread and glaze recipe.
  • Gingerbread Loaf with Chocolate Chips: Fold 3/4 cup of chocolate chips or chunks into the batter right before baking. Alternatively, you can sprinkle chocolate chips overtop!

The Directions

Step 1: Combine Wet Ingredients.

In a large bowl, combine mashed banana, eggs, tahini, molasses, maple syrup, butter or oil, and vanilla; whisk well to combine.

Tahini, maple syrup, molasses, eggs, oil, and vanilla being whisked together in a clear bowl.

Step 2: Add Dry Ingredients.

Add almond flour, oat flour, pumpkin pie spice, ground ginger, baking powder, baking soda, and salt; stir with a wooden spoon or rubber spatula until combined.

Almond flour, oat flour, leavening agents, and spices being added to the bowl of wet ingredients.

Step 3: Bake. Pour batter into prepared baking pan. Bake loaf for 50 to 60 minutes, depending on oven. Let cool on a wire rack.

Gingerbread Banana Bread in a loaf pan after being baked.

Step 4: Prepare Glaze. If you choose to make the glaze (which I highly recommend!), wait until the bread has is mostly cool. After that, whisk the glaze ingredients in a medium bowl, and drizzle overtop!

Storage Tips:

  • To Store: Store bread at room temperature in an airtight storage container for up up to 3 days. After 3 days, loaf can be refrigerated for 2 to 3 more days.
  • To Freeze: Freeze leftover bread in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight at room temperature before serving.

Tools to Make this Recipe:

A loaf of gingerbread banana bread being sliced into pieces on a cutting board.

More Healthy Holiday Treats to Try:

If you give this gingerbread recipe a try, I’d love to hear about it! Feel free to snap a pic and tag #dishingouthealth on Instagram stories.

I also really appreciate readers taking the time to leave a rating and review! Lastly, follow along on Facebook and Pinterest for the latest recipe updates.

5 from 32 votes

Gingerbread-Tahini Banana Bread

Gingerbread-Tahini Banana Bread takes classic holiday flavors into new sweet realms. This gluten free gingerbread recipe is filled with heart-healthy fats and good-for-you nutrients for the ultimate seasonal breakfast.
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 12 servings

Equipment

Ingredients  

  • 1 cup thoroughly mashed ripe banana (about 3 small or 2 large spotted bananas)
  • 2 large eggs
  • 1/3 cup tahini, well-stirred (such as Soom Foods brand)
  • 1/4 cup molasses
  • 1/4 cup pure maple syrup
  • 3 Tbsp. melted and cooled butter or coconut oil
  • 1 tsp. vanilla extract
  • 1 1/4 cup almond flour
  • 1/2 cup oat flour
  • 1 Tbsp. pumpkin pie spice
  • 1 tsp. ground ginger
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. kosher salt

Maple Glaze (optional)

  • 1/2 cup powdered sugar
  • 1 Tbsp. pure maple syrup
  • 1 Tbsp. milk of choice
  • 2 tsp. melted butter or coconut oil
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Instructions 

  • Preheat oven to 350ºF. Line a 9×5" loaf pan with parchment paper, and lightly coat with non-stick cooking spray.
    In a large bowl, combine mashed banana, eggs, tahini, molasses, maple syrup, butter or oil, and vanilla; whisk well to combine.
  • Add almond flour, oat flour, pumpkin pie spice, ginger, baking powder, baking soda, and salt; stir with a wooden spoon or rubber spatula until combined.
    Pour batter into prepared baking pan. Bake loaf for 50 to 55 minutes, or until a toothpick inserted in the center comes out mostly clean. Let cool in pan on a wire rack for at least 15 minutes. Remove loaf from pan and let cool completely (at least 1 to 2 hours).
  • Fo the Maple Glaze, whisk the ingredients together in a medium bowl and drizzle over the cooled bread. (If you prefer extra glaze for serving, you can easily double the recipe!)

Notes

*Nutrition information does not include optional maple glaze.
      • To Store: Store bread at room temperature in an airtight storage container for up up to 3 days. After 3 days, loaf can be refrigerated for 3 more days.
      • To Freeze: Freeze leftover bread in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight at room temperature before serving.

Nutrition

Serving: 1slice | Calories: 200kcal | Carbohydrates: 21g | Protein: 6g | Fat: 12g | Saturated Fat: 3g | Sodium: 200mg | Fiber: 2g | Sugar: 11g

I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

If you love this recipe, please leave a star rating and review below!
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28 Comments

  1. Emily says:

    This is by far the tastiest low carb treat I have ever baked. So moist and the spices just elevate it so much! Thank you so much for sharing. I love all your recipes!

  2. Taylor says:

    This was sooooo delicious! We even left out the glaze and just slathered butter onto the hot loaf and my goodness was it a treat. I’m planning to make it again, although I don’t have almond flour – do you know what you’d recommend for a variation if almond flour isn’t in the house??