Prep Cook Yield Ready In
5 minutes 25 minutes 6 30 minutes

Skillet Tahini Banana Bread Recipe

Passover-friendly and delicious all year.

This skillet banana bread might be gluten-free, refined sugar-free, and dairy-free, but I can promise you won’t be missing anything with its light and fluffy texture and the rich sesame flavor. Enjoy this snack straight from the oven or re-heated and served warm.

Note: The tahini banana bread will last for up to 3 days if kept in an airtight container.


  • 2 ripe bananas, mashed (plus extra whole banana if you want to decorate the top)
  • 1/2 cup tahini (plus extra 1-2 Tbsp for drizzling)
  • 3 large eggs
  • 3 Tbsp honey or date syrup
  • 1.5 cups almond flour (finely ground)
  • 2 tsp baking powder
  • 1 tsp vanilla
  • 1/2 tsp sea salt
  • Handful of black and white sesame seeds for decoration (optional)
  • Oil or spray for greasing the skillet


  1. Pre-heat oven to 350F.
  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.
  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.
  4. Bake for 25-30 minutes. You can check doneness by inserting a toothpick in the middle.
  5. Drizzle with extra tahini and honey or date syrup (if using) just before serving.

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