If you love banana bread but want to enjoy a rich, nutty twist that’s completely plant-based, this Vegan Tahini Banana Bread Recipe is about to become your new favorite treat. The luscious creaminess of tahini blends perfectly with ripe bananas and warm spices to create a loaf that’s moist, flavorful, and incredibly satisfying. Whether you’re enjoying it as a cozy breakfast, a midday snack, or a wholesome dessert, this recipe strikes just the right balance of sweet and savory, making it a true crowd-pleaser for vegans and non-vegans alike.
Ingredients You’ll Need
This Vegan Tahini Banana Bread Recipe uses a handful of simple ingredients that come together to create a delightful blend of flavors and textures. Each one plays an essential role, contributing moisture, aroma, and that irresistible nutty depth that tahini brings.
- Soy milk (118 ml): Plant-based milk that reacts with vinegar to create a vegan buttermilk substitute for tender crumb structure.
- Apple cider vinegar (1 ¼ teaspoons): Adds tang and activates the baking soda for perfect rise.
- Ripe bananas (350 g): The heart of the bread, delivering natural sweetness and softness.
- Runny light tahini (120 g): Brings creamy nuttiness and moisture without overpowering other flavors.
- Coconut sugar (150 g): A less refined sweetener that adds a gentle caramel depth.
- Olive oil (80 ml): Keeps the bread tender and moist while adding subtle richness.
- Vanilla extract (1 tablespoon): Enhances the sweetness and rounds out the flavors.
- All-purpose flour (280 g): The base that holds everything together in a soft, airy crumb.
- Baking powder (3 teaspoons): Helps the bread rise beautifully and stay light.
- Baking soda (½ teaspoon): Works with the vinegar for lift and texture.
- Sea salt (¼ teaspoon): Balances sweetness and enhances overall flavor.
- Ground cinnamon (1 teaspoon): Adds subtle warmth and aromatic spice.
- Sesame seeds (1 tablespoon): Optional, but adds a lovely crunch and visual appeal on top.
How to Make Vegan Tahini Banana Bread Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to fan-forced 160°C/320°F or conventional 180°C/356°F. Grease a 1-pound loaf pan lightly with oil and line it with parchment paper, leaving extra overhang on the sides for easy removal. This simple prep ensures your bread doesn’t stick and comes out perfectly shaped every time.
Step 2: Make the Vegan Buttermilk
In a jug, combine the soy milk with apple cider vinegar and set it aside for a few minutes. This mixture mimics buttermilk, adding acidity that reacts with the leavening agents to create a tender crumb and lovely rise in the bread.
Step 3: Mash the Bananas
Place your ripe bananas in a large mixing bowl and mash them thoroughly with a fork. It’s perfectly fine if a few small lumps remain — they add texture to the bread instead of detracting from it. This is the heart and soul of your loaf, so make sure the bananas are nice and ripe for maximum sweetness and flavor.
Step 4: Combine the Wet Ingredients
Add the vegan buttermilk, runny tahini, coconut sugar, olive oil, and vanilla extract to the mashed bananas. Whisk everything together until the mixture is smooth and well blended. This step ensures that every spoonful of bread will be rich and moist with that signature tahini undertone.
Step 5: Mix the Dry Ingredients
In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, sea salt, and ground cinnamon. This blend of dry components will give structure, proper leavening, and a hint of warmth from the cinnamon.
Step 6: Bring It All Together
Sift half of the dry ingredients into the wet mixture and fold gently but thoroughly. Then add the remaining flour mix and fold in until just combined. It’s important not to overmix here — the batter should be uniform but slightly lumpy to keep your bread tender and soft after baking.
Step 7: Prepare to Bake
Pour the batter into the lined loaf pan, smoothing the surface with a spatula. For a professional finish and characteristic crack on top, dip a knife in olive oil and run it down the center of the batter. Sprinkle sesame seeds evenly over the top for an optional crunchy, nutty garnish.
Step 8: Bake to Perfection
Place your loaf pan on a baking sheet and bake for 55 to 65 minutes. At around 55 minutes, check doneness by inserting a toothpick or knife into the center — it should come out clean with just a few moist crumbs attached. If not done, continue baking in 5-minute increments until perfectly golden and cooked through.
Step 9: Cool and Unmold
Allow the banana bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This lets the loaf set up nicely and makes slicing easier without crumbling.
How to Serve Vegan Tahini Banana Bread Recipe
Garnishes
Drizzle with a bit of maple syrup or a thin layer of vegan butter to complement the tahini’s nuttiness and enhance moistness. A light sprinkle of crushed toasted nuts or extra sesame seeds can add delightful texture and visual appeal.
Side Dishes
This banana bread pairs beautifully with a cup of your favorite coffee or herbal tea, making it ideal for brunch or an afternoon pick-me-up. It also pairs wonderfully with fresh fruit or dairy-free yogurt for a balanced and wholesome snack.
Creative Ways to Present
Try slicing and gently toasting the bread, then topping with smashed avocado and a pinch of chili flakes for a sweet-savory twist. For dessert, serve warm slices with a scoop of coconut ice cream and a sprinkle of cinnamon for an indulgent yet plant-based treat.
Make Ahead and Storage
Storing Leftovers
Once your Vegan Tahini Banana Bread Recipe has cooled, wrap any leftovers tightly in plastic wrap or foil, or transfer them to an airtight container. Stored properly, it keeps fresh at room temperature for up to five days, perfect for enjoying throughout the week without losing moisture or flavor.
Freezing
If you want to keep it longer, slice the bread and separate slices with parchment paper to prevent sticking. Place them in a freezer-safe container or bag and freeze for up to one month. This means you can enjoy freshly thawed slices anytime you crave that nutty banana goodness.
Reheating
To enjoy your vegan tahini banana bread warm, simply thaw slices at room temperature for a few hours or gently warm in a toaster or oven. This brings back that soft, comforting texture and lets the flavors bloom for the perfect treat.
FAQs
Can I use other plant-based milks instead of soy milk?
Absolutely! Almond, oat, or cashew milk can work well, but make sure they are unsweetened to keep the balance of flavors right. The acidity from the vinegar will still create the vegan buttermilk effect needed for this recipe.
Is tahini essential in this recipe or can I substitute it?
Tahini is a star ingredient here, lending a distinctive nutty flavor and creamy texture you won’t get with other oils or nut butters. If you must substitute, try almond butter, but note the flavor and texture will differ.
How ripe should the bananas be?
For best results, use very ripe bananas with lots of brown spots; the riper, the sweeter and more flavorful your bread will be. They mash easily and contribute natural sweetness without needing extra sugar.
Can I add nuts or chocolate chips to this bread?
Definitely! Chopped walnuts, pecans, or vegan chocolate chips mix in beautifully and add a delightful crunch or bursts of chocolatey goodness to the loaf. Fold them into the batter just before baking.
Why is the bread cracked on top?
The crack is a natural part of baking this style of bread and is enhanced by running an oiled knife down the center before baking. It allows the bread to expand evenly and gives that classic homemade look.
Final Thoughts
This Vegan Tahini Banana Bread Recipe is a heartwarming way to elevate a classic favorite into a wholesome, plant-based delight. It’s easy to whip up, nourishing, and so delicious that it disappears almost as quickly as you slice it. I can’t wait for you to try it, share it with loved ones, and make it a new staple in your kitchen!
Print
Vegan Tahini Banana Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings
- Category: Baked Goods
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
This Vegan Tahini Banana Bread is a moist, flavorful loaf that combines ripe bananas with creamy tahini and warm spices for a wholesome, plant-based treat. Perfectly sweetened with coconut sugar and enriched with olive oil, this bread offers a tender crumb and a subtly nutty taste. Ideal for breakfast, snack, or dessert, it is free from dairy and eggs, making it suitable for vegans and those seeking a healthier baked good option.
Ingredients
Wet Ingredients
- 118 ml soy milk
- 1 ¼ teaspoons apple cider vinegar
- 350 g ripe bananas (approx 3 medium or 4 small, peeled)
- 120 g runny light tahini
- 150 g coconut sugar (or soft brown sugar)
- 80 ml olive oil
- 1 tablespoon vanilla extract
Dry Ingredients
- 280 g all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 teaspoon ground cinnamon
Topping
- 1 tablespoon sesame seeds
Instructions
- Prepare: Preheat your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F). Lightly grease a 1-pound loaf pan with oil and line it with parchment paper, leaving an overhang on the sides for easy removal.
- Make buttermilk: In a jug, mix the soy milk and apple cider vinegar and set it aside to curdle, creating vegan buttermilk.
- Mash the banana: Place the peeled bananas in a large mixing bowl and mash them with a fork until smooth, leaving a few small lumps for texture.
- Mix the wet ingredients: Add the prepared vegan buttermilk, tahini, coconut sugar, olive oil, and vanilla extract to the mashed bananas. Whisk everything together until well combined.
- Mix the dry ingredients: In a separate medium bowl, combine the all-purpose flour, baking powder, baking soda, sea salt, and ground cinnamon. Whisk to evenly distribute the ingredients.
- Make the batter: Sift half of the dry ingredients into the wet ingredients bowl and fold gently to combine. Then fold in the remaining dry ingredients until no pockets or streaks of flour remain. Avoid overmixing to keep the batter tender.
- Assemble: Pour the batter into the prepared loaf pan and smooth the top with a spatula or knife. Optionally, dip a knife in olive oil and run it down the center of the batter to help the loaf crack evenly during baking. Sprinkle sesame seeds over the top.
- Bake: Bake for 55-65 minutes. At the 55-minute mark, check doneness by inserting a toothpick or knife; it should come out clean or with a few moist crumbs. If needed, continue baking in 5-minute increments until fully baked and golden brown.
- Cool: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
- Storage: Once cooled, wrap leftovers tightly in plastic, foil, or place in an airtight container. Store at room temperature for up to 5 days if the environment is cool, or refrigerate for up to 7 days. For longer storage, freeze slices separated by parchment for up to one month. Thaw at room temperature before serving.
Notes
- Soy milk and apple cider vinegar create a vegan buttermilk substitute essential for the bread’s texture.
- Use ripe bananas for optimal sweetness and moisture.
- Light tahini provides a mild nutty flavor that complements the bananas without overpowering the bread.
- Olive oil adds moisture and richness while keeping the bread vegan.
- Do not overmix the batter to avoid a dense texture.
- If you want extra crunch, consider adding chopped nuts or chocolate chips to the batter.
