Sweet Potato Tahini Banana Bread

Sweet Potato Tahini Banana Bread

A super moist banana bread that uses sweet potato, tahini and overripe bananas.
Servings 1 loaf


  • 1 cup overripe mashed bananas (about 2 small bananas)
  • ½ cup Japanese sweet potato (boiled and mashed)
  • cup tahini
  • cup maple syrup
  • 2 ½ tbsp ground flax + 5 tbsp water
  • 2 tbsp milk of choice
  • 1 tsp vanilla extract
  • 2 cups almond flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp salt
  • optional: sliced banana, hemp hearts, coarse sea salt to top


  • Preheat oven to 350°.
  • Bring a small pot of water to a boil. Boil diced sweet potato for 15-20 mins or until fully cooked.
  • Combine 2½ tbsp ground flax with 5 tbsp water. Set aside and allow it to thicken.
  • Combine dry ingredients in a large bowl. Set aside.
  • Once sweet potato is ready, mash with a fork or potato masher. Add in the remaining wet ingredients and stir to combine.
  • Combine dry and wet ingredients.
  • Prepare a small loaf pan with coconut oil. Transfer the batter to the pan. Optional: garnish with hemp hearts and sea salt if desired (or sliced banana).
  • Bake for 40-50 mins at 350° or until the top is lightly golden brown and toothpick comes out clean.
  • Allow the loaf to cool before slicing. Enjoy!