Gingerbread-Tahini Banana Bread

Gingerbread-Tahini Banana Bread brings classic holiday flavors into a new, sweet dimension. This gluten-free gingerbread recipe is packed with heart-healthy fats and nutrients, making it the perfect seasonal breakfast.

Why You’ll Love This Gingerbread Banana Bread

This quick bread is infused with warm flavors of cinnamon, maple, and molasses. Tahini adds a savory richness, enhanced by the nutty undertones of almond flour. It’s a nutritious breakfast and a satisfying afternoon treat. It’s perfect for Christmas morning with a warm cup of coffee or a seasonal latte.

Additionally, it’s gluten-free, easily made dairy-free, and naturally sweetened. The texture and flavor are so indulgent that you’d never guess it’s a healthy holiday loaf. This gingerbread recipe comes together quickly in one bowl. If you decide to add the maple glaze, let the bread cool for at least an hour. Once the glaze sets, enjoy it to your heart’s content!

This bread is moist, flavorful, and sweet enough to satisfy cravings without making you sleepy. Enjoy it for breakfast, dessert, or as a midday snack. It’s delicious served warm with a smear of butter or your favorite nut butter, or just plain!

Ingredients

  • Bananas: You need 1 cup of mashed ripe bananas (about 3 small or 2 large spotted bananas). Bananas add natural sweetness and moisture.
  • Eggs: Eggs help bind the bread and provide structure. I haven’t tested this recipe with flax eggs, so I can’t confirm if a vegan alternative will work.
  • Tahini: Made from ground sesame seeds, tahini has a texture similar to loose peanut butter. Stir well before measuring (it should be pourable). If too thick, add a splash of water and stir until smooth.
  • Molasses: This dark, sweet syrup is a byproduct of sugar extraction from sugarcane and sugar beets. Blackstrap molasses contains the highest concentration of vitamins and minerals.
  • Maple Syrup: Maple syrup adds sweetness with caramel and vanilla notes, balancing the spicy, bitter molasses.
  • Spices: Use pumpkin pie spice, which includes cinnamon, cloves, all-spice, and ground ginger.
  • Almond Flour: This gluten-free flour alternative adds moisture and heart-healthy fats.
  • Oat Flour: Another gluten-free flour providing whole grains and fiber.

An optional maple glaze can take this bread over the top! Mix powdered sugar, maple syrup, melted butter or oil, and a dash of milk.

For a complete list of ingredients and quantities, see the recipe card below.

Recipe Variations

  • Gingerbread Banana Bread Muffins: Divide the batter evenly between 12 greased muffin cups. Bake for 20-25 minutes until a tester comes out clean. Don’t forget the maple glaze!
  • Dairy-Free Gingerbread Loaf: Use melted and cooled coconut oil instead of butter in both the bread and glaze.
  • Gingerbread Loaf with Chocolate Chips: Fold 3/4 cup of chocolate chips or chunks into the batter before baking, or sprinkle them on top!

Directions

Step 1: Combine Wet Ingredients.

In a large bowl, whisk together mashed bananas, eggs, tahini, molasses, maple syrup, butter or oil, and vanilla.

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.

Pour batter into a prepared baking pan. Bake for 50 to 60 minutes, depending on your oven. Let cool on a wire rack.

Step 4: Prepare Glaze

If making the glaze (highly recommended!), wait until the bread is mostly cool. Whisk the glaze ingredients in a medium bowl and drizzle over the bread.

Storage Tips

  • To Store: Store bread at room temperature in an airtight container for up to 3 days. After 3 days, refrigerate for another 2 to 3 days.
  • To Freeze: Freeze leftover bread in an airtight, freezer-safe container for up to 3 months. Thaw overnight at room temperature before serving.

Tools to Make this Recipe:

Equipment

Ingredients

  • 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

Instructions 

  1. Preheat oven to 350ºF. Line a 9×5″ loaf pan with parchment paper, and lightly coat it 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.
  2. 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 the prepared baking pan. Bake the loaf for 50 to 55 minutes, or until a toothpick inserted in the center comes out mostly clean. Let cool in a pan on a wire rack for at least 15 minutes. Remove loaf from pan and let cool completely (at least 1 to 2 hours).
  3. For the Maple Glaze, whisk the ingredients together in a medium bowl and drizzle over the cooled bread. (If you prefer extra glaze for serving, you can easily double the recipe!)

Notes

*Nutrition information does not include optional maple glaze.

  • To Store: Store bread at room temperature in an airtight storage container for up up to 3 days. After 3 days, loaf can be refrigerated for 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 INFORMATON: Serving: 1slice | Calories: 200kcal | Carbohydrates: 21g | Protein: 6g | Fat: 12g | Saturated Fat: 3g | Sodium: 200mg | Fiber: 2g | Sugar: 11g

*I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands*

If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!

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