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Gingerbread-Tahini Banana Bread

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.
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


  • 9x5-inch loaf pan
  • Large Mixing Bowl


  • 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


  • 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.


*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.


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