This Tahini Pistachio Banana Bread is a rich and nutty twist on classic banana bread, featuring creamy tahini and crunchy pistachios for a perfectly moist and flavorful loaf. It’s a gluten-free and dairy-free treat that’s perfect for any time of day!
Why You’ll Love This Recipe
This Tahini Pistachio Banana Bread is not your average banana bread. With the creamy, nutty flavor of tahini and the rich crunch of pistachios, it takes your traditional banana bread to a whole new level. The sweetness of ripe bananas is perfectly balanced by the subtle earthiness of tahini, while the pistachios add a satisfying crunch and an extra layer of flavor. Whether you’re looking for a healthy breakfast, a snack, or a sweet treat, this recipe delivers. Plus, it’s naturally gluten-free and dairy-free, making it suitable for a wide range of dietary needs.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 3 ripe bananas, mashed
- 1/2 cup tahini
- 2 eggs
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 1/2 cups almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup pistachios, chopped
Directions
- Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
- In a large bowl, mix the mashed bananas, tahini, eggs, maple syrup, and vanilla extract until smooth.
- Add the almond flour, baking soda, cinnamon, and salt, stirring until just combined.
- Fold in the chopped pistachios, reserving some for topping.
- Pour the batter into the prepared loaf pan and sprinkle the remaining pistachios on top.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool before slicing and serving.
Servings and Timing
- Servings: 8-10 slices
- Prep Time: 10 minutes
- Cooking Time: 45 minutes
- Total Time: 55 minutes
Variations
- Add chocolate chips: If you’re a fan of chocolate, try adding some dairy-free chocolate chips to the batter for an extra indulgent treat.
- Nut substitutions: You can swap the pistachios with other nuts like walnuts or almonds if you prefer a different flavor.
- Sweetener variations: If maple syrup isn’t your preference, you can use honey or agave syrup for a different sweetening option.
- Spices: Try adding a pinch of nutmeg or cardamom for extra warmth and depth of flavor.
Storage/Reheating
- Storage: Store any leftover banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week.
- Freezing: You can freeze slices of the banana bread for up to 3 months. Just wrap individual slices in plastic wrap and place them in a freezer-safe bag.
- Reheating: To enjoy leftovers, simply heat in the microwave for about 20-30 seconds or in the oven at 350°F (175°C) for 5-10 minutes until warmed through.
FAQs
How do I know if my banana bread is done?
To check if your banana bread is done, insert a toothpick into the center. If it comes out clean or with just a few crumbs, it’s ready.
Can I use a different flour?
Yes, you can substitute almond flour with other gluten-free flours like coconut flour, but keep in mind that the texture may vary slightly.
Can I make this banana bread vegan?
Yes, you can replace the eggs with flax eggs or another egg substitute for a fully vegan version.
Can I add other nuts or dried fruit?
Definitely! Feel free to add other nuts like walnuts or even dried cranberries or raisins for a fruity twist.
Is this banana bread suitable for a nut allergy?
This recipe is made with almond flour and pistachios, so it is not nut-free. However, you can substitute the almond flour with a seed flour (like sunflower seed flour) and skip the pistachios to make it nut-free.
Can I double the recipe?
Yes, you can double the ingredients and bake the batter in two loaf pans or bake in a larger pan, but make sure to adjust the baking time accordingly.
Can I substitute the tahini with something else?
Tahini provides a creamy texture and nutty flavor, but you can substitute it with peanut butter, sunflower seed butter, or almond butter if desired.
How ripe should the bananas be?
For the best flavor, use very ripe bananas that are speckled or even slightly brown. The riper the banana, the sweeter and more flavorful your bread will be.
Can I use regular flour instead of almond flour?
This recipe is designed to be gluten-free, so almond flour is the best option for texture and flavor. If you’re not concerned about gluten, you could try substituting regular flour, but the results may differ in texture.
How can I make this banana bread more decadent?
For a richer flavor, you could swirl some peanut butter or almond butter into the batter before baking, or top the bread with a drizzle of melted chocolate after baking.
Conclusion
This Tahini Pistachio Banana Bread is a deliciously unique take on the traditional banana bread, combining nutty tahini and crunchy pistachios for a wholesome, flavorful loaf. It’s easy to make, naturally gluten-free and dairy-free, and perfect for a breakfast treat, snack, or dessert. Enjoy a slice with your morning coffee or as a sweet snack throughout the day!
Print
Tahini Pistachio Banana Bread
- Total Time: 55 minutes
- Yield: 8-10 slices
- Diet: Vegetarian
Description
This Tahini Pistachio Banana Bread offers a rich and nutty twist on the traditional banana bread recipe. Made with creamy tahini, crunchy pistachios, and ripe bananas, it’s a moist, flavorful loaf that’s perfect for anyone looking for a gluten-free and dairy-free treat. This easy-to-make recipe delivers a delightful combination of flavors, making it an ideal snack or breakfast option.
Ingredients
- 3 ripe bananas, mashed
- 1/2 cup tahini
- 2 eggs
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 1/2 cups almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup pistachios, chopped
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
- In a large bowl, mix the mashed bananas, tahini, eggs, maple syrup, and vanilla extract until smooth.
- Add the almond flour, baking soda, cinnamon, and salt, stirring until just combined.
- Fold in the chopped pistachios, reserving some for topping.
- Pour the batter into the prepared loaf pan and sprinkle the remaining pistachios on top.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool before slicing and serving.
Notes
- Make sure the bananas are fully ripe for the best flavor and moisture.
- If you don’t have pistachios, you can substitute with other nuts like walnuts or almonds.
- Store leftovers in an airtight container for up to 3 days at room temperature or in the fridge for longer freshness.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
