Skillet Tahini Banana Bread

"I always have extra bananas on hand just so that I can bake this skillet tahini banana bread. I swirled some black tahini paste into this one. The recipe (see below) for Skillet Tahini Banana Bread is from @seedandmill. It’s gluten-free, refined sugar-free and dairy-free, but it still has a light and fluffy texture and rich sesame flavour. I give you my word that you won’t be missing anything. If you have extra ripe bananas you should give this one a try. Oh and it’s all mixed by hand in one bowl .... winning!!"
-- @thekitchensinkblog

A Note from Feedfeed

Ready set bake! This Banana bread is baked in a skillet which gives plenty of space to create stunning black tahini swirls!

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  • Recipe Card
Prep time 10mins
Cook time 30mins

Recipe Card


  • 2 ripe bananas, mashed, plus one extra for the topping
  • 1/2 cup tahini
  • 3 large eggs
  • 3 tablespoons honey or date syrup
  • 1 1/2 cups almond flour, finely ground
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • sesame seeds, for garnish


  • Step 1

    Pre-heat oven to 350°F.

  • Step 2

    Whisk together into a large bowl the mashed banana, tahini, eggs, honey or date syrup and vanilla. Add almond flour, baking powder and salt and whisk until combined.

  • Step 3

    Spray the skillet with oil to prevent it sticking. Spread the mixture into the skillet and decorate the top with sliced bananas (if using) and mixed sesame seeds.

  • Step 4

    Bake for 25-30 minutes. You can check doneness by inserting a toothpick in the middle.