Blueberry Tahini Banana Bread

Not sure if I have made this confession before... but I only buy bananas so that I can let them get too ripe and then make banana bread. I just don't like eating a banana plain. I like them on yogurt bowls, smoothie bowls or oats, but I rarely eat those things since I've transitioned into more of a paleo style of eating. That said, I do love a warm slice of banana bread with a cup of coffee. I like to have it with my afternoon coffee because in the mornings I usually practice IF and drink bulletproof coffee. You can read about that here. 

A few weeks ago on my Instagram stories, I shared a question asking my followers what they wanted to see more of on my IG/blog and I got a few requests for grain free options that are also nut free. This is pretty hard since I find cassava flour to be the best-tasting grain free flour, BUT I made this recipe with cassava flour and it is pretty darn tasty.

I love the combination of tahini and blueberry in this banana bread because it creates a more subtle sweetness. Tahini is nutty, but I find it to be a more subtle flavor profile than a PB or cashew butter.  The blueberries in this are Wyman's frozen blueberries and I randomly found them at a corner market in my neighborhood and they are MY FAVORITE. They are so sweet and packed with flavor even though they are shockingly tiny. 

Paleo friendly blueberry tahini banana bread that is a grain free, dairy free and nut free treat.  This banana bread is slightly sweet and is the perfect breakfast bread with a cup of coffee.
Yield: 10 slices

Blueberry Tahini Banana Bread

prep time: 10 minscook time: 40 minstotal time: 50 mins



  1. Preheat oven to 350F
  2. Grease a loaf pan or line it with 2 pieces of parchment paper going opposite directions
  3. Peel bananas and mash with a fork or potato masher (currently my favorite kitchen tool) in a large bowl
  4. Mix in eggs, tahini, maple syrup and vanilla extract
  5. Add cassava flour, baking powder, and salt to the wet ingredients and combine thoroughly
  6. Fold in frozen blueberries  with a spatula
  7. Pour batter into loaf pan and top with additional blueberries 
  8. Bake for 40 minutes. Remove from oven and allow to cool fully before removing from pan.
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