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Cinnamon Tahini Walnut Banana Bread

  • Author: Flora & Vino
  • Total Time: 1 hour 15 minutes
  • Yield: 8-12 servings
  • Diet: Vegan


Cinnamon tahini walnut banana bread made gluten-free with almond flour, oats, and tahini. It’s naturally sweetened with coconut sugar and bananas!


  • 2 flax eggs (2 TBSP ground flaxseed + 6 TBSP filtered water)
  • 1/2 cup unrefined coconut sugar
  • 1 1/2 cups mashed bananas (3–4 bananas) + 1 banana for top of bread
  • 3/4 cup runny tahini
  • ¾ cups gluten-free oat flour
  • ¾ cups Bob’s Red Mill Superfine Almond Flour
  • 1/2 tsp baking powder
  • ½ tsp ground cinnamon
  • ½ cup walnuts, crushed


  1. Preheat the oven to 350°F and line a loaf pan with parchment paper or lightly grease with coconut oil.
  2. Add the flax egg to a large mixing bowl and allow it to gel for ~5 minutes.
  3. Add in the mashed banana and tahini to the bowl and mix everything well to combine.
  4. Add the oat flour, almond flour, baking powder, and cinnamon to the wet and mix well to combine. The batter should be thick but pourable; without any clumps.
  5. Fold in the crushed walnuts and mix again to evenly distribute them.
  6. Pour the batter into the baking pan and top with optional sliced banana.
  7. Bake the bread for 55-65 minutes, or until the top is slightly brown and a toothpick comes out clean.
  8. Let the bread cool in the pan for 10 minutes and then lift the bread by the parchment and onto a cooling rack and cool completely before slicing.
  9. Store leftovers in the fridge for up to one week and freeze for long term storage.
  • Prep Time: 15 mins
  • Cook Time: 60 mins
  • Category: Breakfast, Bread, Snack
  • Method: Oven-Bake
  • Cuisine: Vegan, Oil-Free, Gluten-Free, Refined-Sugar-Free