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Whole Wheat Tahini Banana Nut Bread

  • Author: Nicoletta
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 1 loaf 1x


Whole Wheat Tahini Banana Nut Bread, a beautiful, nutty flavor for a moist whole wheat banana bread with some crunch from the pecans.



Dry ingredients:

  • 1 1/2 cups organic, white whole wheat flour
  • 1/3 cup organic coconut palm sugar
  • 1 tsp cinnamon
  • pinch salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 60 g pecans, chopped

Wet ingredients:

  • 2 ripe bananas, mashed
  • 1 egg
  • 1/3 cup tahini
  • 1/4 cup greek yogurt
  • 1/4 cup almond milk
  • 1 tsp pure vanilla extract


  1. Preheat oven to 350° F. Line a loaf pan with parchment paper.
  2. In a large bowl combine the wet ingredients: mashed bananas, tahini, greek yogurt, egg, vanilla, and almond milk. Whisk until smooth.
  3. In a separate large bowl whisk together the dry ingredients: whole wheat pastry flour, coconut sugar, baking powder, baking soda, cinnamon and salt.
  4. Add dry ingredients to wet ingredients, stir, then add the chopped pecans.
  5. Mix with a spatula until just combined.
  6. Pour into prepared loaf pan and smooth top with a spatula.
  7. Bake in the preheated oven for about 40 minutes or until tester comes out clean.
  8. Cool loaf in pan on a rack.


It keeps well in the freezer, wrapped tightly in plastic wrap, for a month or more. For a vegan option, substitute the egg with a flax egg and the greek yogurt with coconut or vegetable oil.

  • Category: Sweets
  • Method: Baking
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