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.

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.

How to Make Gingerbread Banana Bread

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 45 minutes first.

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

The Ingredients

• Bananas: You need 1 cup of mashed ripe bananas, which amounts to 3 small or 2 large spotty bananas.
• 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.

The Directions

Step 1: Combine Wet Ingredients

Preheat oven to 350ºF. Line a 9x5" 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.

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.

Step 3: Bake Gingerbread Banana Bread

Pour batter into prepared baking pan. Bake loaf for 50 to 60 minutes, or until a toothpick inserted in the center comes out mostly clean. Let cool on a wire rack.

Step 4: Glaze

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

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 ¾ cup of chocolate chips or chunks into the batter right before baking. You can also sprinkle extra chips overtop!

Storage Tips:

• To Store: Store bread at room temperature in an airtight storage container for up up to 4 days. After 4 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:

• Loaf Pan: Dishwasher safe and the perfect dimensions! 
• Measuring Cups: Easy to store + high quality.
• Measuring Spoons: Double-sided, so less dishes to wash!

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 grass-fed butter or your favorite nut butter, or plain!

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

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.

More Healthy Quick Bread Recipes to Try:

Apple Harvest Oatmeal Bread

Whole-Wheat Apple Walnut Carrot Bread

Vegan Carrot Cake Loaf

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.

5 from 6 votes

Print Pin Rate

Course: Baked good, Breakfast

Cuisine: American

Diet: Gluten Free

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

Servings: 12 servings

Calories: 200kcal

Author: Jamie Vespa MS, RD

Equipment

• ▢
  9x5-inch loaf pan
• ▢
  Large Mixing Bowl

Ingredients

• ▢ 1 cup thoroughly mashed ripe banana (about 3 small or 2 large spotted bananas)
• ▢ 2 large eggs
• ▢ ⅓ cup tahini, well-stirred (such as Soom Foods brand)
• ▢ ¼ cup molasses
• ▢ ¼ cup pure maple syrup
• ▢ 3 Tbsp. melted and cooled butter or coconut oil
• ▢ 1 tsp. vanilla extract
• ▢ 1 ¼ cup almond flour
• ▢ ½ cup oat flour
• ▢ 1 Tbsp. pumpkin pie spice
• ▢ 1 tsp. ground ginger
• ▢ 1 tsp. baking powder
• ▢ ½ tsp. baking soda
• ▢ ½ tsp. kosher salt

Maple Glaze (optional)

• ▢ ½ cup powdered sugar
• ▢ 1 Tbsp. pure maple syrup
• ▢ 1 Tbsp. milk of choice
• ▢ 2 tsp. melted butter or coconut oil

Instructions

• Preheat oven to 350ºF. Line a 9x5" 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 hour).
• If you choose to make the glaze, whisk the glaze ingredients in a medium bowl, and drizzle over the bread right before serving.

Notes

*Nutrition information does not include optional maple glaze.

• To Store: Store bread at room temperature in an airtight storage container for up to 4 days. After 4 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.

Nutrition

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

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