Tahini Cinnamon Honey Banana Bread (GF, DF)

Gluten-free & dairy-free banana bread that is nutty, sweet and so fluffy! The cinnamon honey layer melts into the banana bread and adds the best flavor! This banana bread is free of added sugar, making this a great breakfast option as well as a “eat-all-day” kind of bread, of course ;).

Your ripe bananas are staring at you from the counter…

Your bananas aren’t getting any younger and I bet they are desperately calling out for you to use them in this delicious banana bread! The sweetness comes from the bananas and honey which go so well together with the cinnamon and tahini flavors! This banana bread can be made in one bowl and there is no reason not to try making this as soon as possible!

First, mash your bananas using any technique you prefer. I like to use a fork in a bowl, but I have also hear that mashing bananas on a plate is a life-changing life hack! I use 2 bananas for my recipe, but feel free to half the recipe if you only have 1 banana.

Again, this is a one-bowl recipe! You only have to wash a bowl, fork and the spatula used to mix the batter together — easy enough, right?

I like to use the same measuring cup for my tahini and cinnamon — but be sure to only pour in half of the honey into the batter and save the other half to mix with cinnamon before making it the cinnamon honey later in the middle.

After adding half the batter into the loaf pan, pour in the cinnamon honey layer as evenly as possible in the middle, but be sure to leave a little space on the edge to prevent the honey from leaking out while you bake the banana bread.

Add the other half of the batter on top of the cinnamon honey layer and gently spread it out evenly on top. Sprinkle rolled oats on top for an extra crunch texture and bake at 350F or 175C for 28-30 minutes or until a toothpick comes out with only the cinnamon honey spread and not the banana bread batter!

TIPS!

• PREP: Use your measuring cup you used to measure the tahini for the honey! Pour half in (eyeballing it is fine) with the wet ingredients, and then mix in the cinnamon into the other half in the measuring cup. Save this other half for when you put it on as a the cinnamon honey layer.
• BAKE: If you find that your banana bread still needs to cook but the top oats are getting too dark, put a piece of aluminum foil on top!
• POST-BAKE: Allow your banana bread to cool down to room temperature before cutting into the bread. This allows the cinnamon honey layer to absorb into the banana bread and make it extra moist!
• STORE: Wrap the banana bread in plastic wrap or in an air-tight container in room temperature for up to 2 days and in the fridge for up to 4 days (but I doubt this banana bread will be left uneaten for that long! 😉
• RE-HEAT: If you are enjoying the banana bread day(s) after you baked it, microwave the banana bread for 10 seconds before enjoying!
• OTHER WAYS TO ENJOY: I LOVE putting a dollop of yogurt, cinnamon and a drizzle of honey on top of my slice of warm banana bread for breakfast or as a snack! The sweetness of the bread and the tart-ness of the yogurt is the best combination! Let me know if you find any other ways you like to enjoy eating this banana bread!

Itadakimas! いただきます！

Tahini Cinnamon Honey Banana Bread タヒニバナナブレッド

Got over-ripe bananas on the counter? Here is my recent favorite way to use leftover bananas that is also gluten-free and dairy-free! Nutty, sweet, banana-y goodness!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Course Breakfast, Snack

Cuisine American

Servings 1 loaf (or 2 mini loaves)

Equipment

• 8×4 inch loaf pan OR two 3×4 inch mini loaf pans

Ingredients

  

Wet 液体:

• 1 banana バナナ
• 1 egg 卵
• 1/4 cup tahini タヒニペースト *or any nut/seed butter (*あるいは白胡麻ペーストか他のナッツバター)
• 1 tsp vanilla extract バニラエッセンス
• 1/8 cup honey はちみつ **TIP: Measure the honey out in the 1/4 cup after you measured out the tahini, but only pour HALF in the batter at first. Save the other half for the cinnamon honey layer later. (**アドバイス: タヒニペーストを計った1／4カップではちみつを計り、半分だけ最初に生地に加える。あとの半分はシナモンと混ぜて真ん中の層にする。)

Dry 粉類:

• 1/3 cup oats オートミール
• 1/3 cup rice flour 米粉
• 1/3 cup almond flour アーモンドプードル
• 1/4 tsp baking soda ベーキングソーダ
• 1/4 tsp baking powder ベーキングパウダー
• 1 pinch of salt 塩
• Sprinkle of oats on top 上にかけるオートミール

Center layer 真ん中層:

• 1/8 cup honey ハチミツ **read tip! (**アドバイス読んで！)
• 1/2 tbsp cinnamon シナモン

Instructions

 

DIRECTIONS 作り方

• Preheat your oven to 350F オーブンを175度に予熱
• Mash bananas and mix in wet ingredients バナナを潰して液体の材料を全部混ぜる
• Mix in your dry ingredients 粉類の材料を混ぜる
• Put in HALF your batter in a foil lined baking dish (if yours is larger, double the recipe) 生地をアルミを敷いた型に半分入れる (型が大きければレシピを2倍にする)
• Pour the cinnamon honey layer on in the middle シナモンハニーを上から真ん中にかける
• Scoop on the other half of your batter on top, smooth out and sprinkle with more rolled oats 生地のもう半分を上からかけて平にして、さらにオートミールをふりかける
• Bake for 28-30 min until a toothpick/knife comes out clean 28分から30分焼いて、ナイフか爪楊枝がきれいに抜けたら完成
• Let it cool until room temperature or wrapped overnight before enjoying 室温に戻るまで待つか一晩カバーして寝かせてから召し上がれ
• Itadakimas! いただきます！

Video

https://www.instagram.com/p/CbKhgdUFrL4/

Notes

Wrap in plastic wrap or store in an air-tight container in room temperature for 2 days and in the fridge for up to 4 days.

If you are enjoying a slice the next day, microwave the banana bread slice for 10 seconds before eating!

Optional additions to the banana bread:

• Nuts (walnuts add a great flavor)
• Extra rolled oats
• Chocolate chips
• White chocolate chips
• Cardamom

Leave a comment if you enjoyed this recipe! Let me know if you have any questions 🙂 

Keyword banana, Banana bread, Banana recipe, Cinnamon, Dairy-free, Gluten-free, Healthy banana bread, Honey, No added sugar, tahini