Gluten-Free Salted Tahini Chocolate Chip Banana Bread

If you love banana bread but want something a little more exciting than the classic, this Gluten-Free Salted Tahini Chocolate Chip Banana Bread is about to become your new obsession! Made with ripe bananas, creamy tahini, oat flour, almond flour, Greek yogurt, and dark chocolate chips, this healthier banana bread is incredibly moist, soft, and packed with SO. MUCH. FLAVOR.

The combination of sweet bananas, rich tahini, melty chocolate, and flaky sea salt is seriously next level. Every bite has the perfect balance of sweet, salty, and nutty goodness.

Even better? This recipe is sweetened with bananas and pure maple syrup, made without traditional wheat flour, and requires just ONE bowl. It’s perfect for breakfast, an afternoon snack, or a healthier dessert!

Why You’ll Love This Gluten-Free Tahini Banana Bread

Incredibly moist and fluffy: Greek yogurt, ripe bananas, and tahini create a tender loaf that stays soft without becoming overly dense.

Naturally sweetened: Ripe bananas and pure maple syrup provide sweetness without needing refined white sugar.

Gluten-free: Made with oat flour and almond flour instead of traditional all-purpose flour.

The perfect sweet and salty combination: Dark chocolate chips and flaky sea salt complement the rich, slightly nutty tahini.

Easy to make: Everything comes together in one bowl with simple, wholesome ingredients.

Perfect for meal prep: Make a loaf at the beginning of the week for an easy breakfast, snack, or sweet treat.

What Makes Tahini So Good in Banana Bread?

Tahini is a creamy paste made from ground sesame seeds, and it’s one of my favorite ingredients for adding richness to healthier baked goods.

While peanut butter and almond butter are commonly used in banana bread, tahini brings a completely different flavor profile. It’s slightly earthy, wonderfully nutty, and pairs beautifully with sweet bananas and dark chocolate.

Tahini also contains unsaturated fats, plant-based protein, and minerals like calcium and iron.

In this recipe, it helps create a rich, tender texture without needing additional butter or oil.

The finishing touch of flaky sea salt brings everything together and makes this banana bread taste like something you’d find at your favorite bakery.

Ingredients You’ll Need

Very ripe bananas: The riper, the better! They provide natural sweetness, moisture, and classic banana bread flavor.

Eggs: Help bind the ingredients and give the bread structure.

Greek yogurt: Adds moisture, protein, and a soft, tender texture. A thick dairy-free Greek-style yogurt works too.

Tahini: The star ingredient!!! Use smooth, creamy, well-stirred tahini for the best results.

Pure maple syrup: Naturally sweetens the bread and balances tahini’s slightly bitter flavor.

Vanilla extract: Enhances the sweetness and complements the chocolate.

Gluten-free oat flour: Creates a soft, hearty texture. Make sure to use certified gluten-free oat flour if needed.

Almond flour: Adds richness and tenderness to the loaf.

Ground flaxseed: Helps retain moisture and contributes fiber.

Baking powder and baking soda: Help the banana bread rise.

Sea salt: Balances the sweetness and enhances the tahini flavor.

Cinnamon: Adds subtle warmth without overpowering the other ingredients.

Dark chocolate chips: Add rich chocolate flavor and delicious melty pockets throughout the loaf.

Flaky sea salt: The finishing touch that makes this recipe extra special!

Tips for the Best Gluten-Free Banana Bread

Use extra-ripe bananas. Bananas with plenty of brown spots are sweeter and softer, making them ideal for baking.

Choose a creamy tahini. Tahini varies significantly between brands. A smooth, pourable variety works best. Stir thoroughly before measuring.

Measure your oat flour correctly. Spoon the flour into your measuring cup and level it off rather than packing it down.

Don’t overmix the batter. Stir just until the dry ingredients are incorporated to maintain a tender texture.

Let the bread cool completely. Gluten-free banana bread needs time to set. Slicing too early can make the center seem gummy.

Don’t skip the flaky salt! It makes the chocolate taste richer and creates that irresistible salted tahini flavor.

Ingredient Substitutions and Variations

Make it dairy-free: Replace the Greek yogurt with a thick, unsweetened dairy-free Greek-style yogurt.

Make it nut-free: Replace the almond flour with additional oat flour. The texture may be slightly less tender and more gummy.

Swap the chocolate: Use dairy-free chocolate chips, chopped dark chocolate, or coconut sugar-sweetened chocolate chips.

Make it extra tahini-forward: Swirl an additional tablespoon of tahini over the batter before baking.

Make muffins: Divide the batter among approximately 12 lined muffin cups and begin checking for doneness around 20–25 minutes at 350°F.

How to Store Salted Tahini Banana Bread

Room temperature: Store in an airtight container for up to 2 days in a cool environment.

Refrigerator: Keep in an airtight container for up to 5 days.

Freezer: Wrap individual slices and freeze for up to 2 months. Thaw overnight in the refrigerator or gently reheat.

My favorite way to enjoy a slice is slightly warmed so the chocolate gets melty again. A little extra tahini drizzled on top is also delicious!

Frequently Asked Questions

Does tahini make banana bread taste bitter?

Tahini has a naturally earthy, slightly bitter flavor, but ripe bananas, maple syrup, and chocolate help balance it beautifully. Using a mild, high-quality tahini makes a difference.

Can I make this banana bread without almond flour?

Yes! You can replace the ¼ cup almond flour with an equal amount of oat flour, although the bread may be slightly less tender and more gummy.

Is this banana bread gluten-free?

Yes, as long as you use certified gluten-free oat flour and verify that your other packaged ingredients are gluten-free.

Can I use a nut butter instead of tahini?

Absolutely! Natural creamy nut butter can replace tahini in a 1:1 ratio, although the flavor will be different.

Why is my gluten-free banana bread gummy?

This can happen when the batter contains too much moisture, the bread is underbaked, or it’s sliced before cooling. Measure the mashed bananas and allow the loaf to cool completely before cutting.

Can I freeze this banana bread?

Yes! This recipe freezes beautifully. Slice the cooled loaf before freezing so you can easily thaw individual portions.

The Perfect Healthier Banana Bread

There’s something so comforting about homemade banana bread, and this gluten-free salted tahini chocolate chip version takes everything I love about the classic and gives it a delicious twist.

Between the naturally sweet bananas, creamy tahini, rich chocolate, and flaky sea salt, every bite feels indulgent while still being made with nourishing, everyday ingredients.

Whether you’re baking for the week, using up overripe bananas, or craving a healthier sweet treat, this is one recipe you’ll want to make again and again.

If you try this Gluten-Free Salted Tahini Chocolate Chip Banana Bread, I’d love to hear what you think! Leave a comment and rating below, and don’t forget to share your creations with me on Instagram at @upbeetandkaleingit.