Vegan and gluten free. 

What more can I tempt you? 

Every so often I purchase a lot of tahini and by the end I'm trying to think of creative ways to use it up (aside from smoothies and salad dressings).

After buying some halva, this middle-eastern flavor banana bread idea came to me- I figured it would be a perfect mid-morning snack or a sweet bite at the end of a long day. 

It's a bit homey, with a twist.

And with that I leave you to enjoy your last weekend in August while I go get lost in a woods... and fly a drone. 

Servings: 1 loaf


  • 3 ripe banana, mashed
  • 1/4 cup maple syrup
  • 1/2 cup tahini
  • 1 flax eggs (2 tablespoons ground flaxseed + 1 tablespoon water)
  • 3 tablespoons coconut oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • 1 teaspoon baking powder 
  • 2 cups gluten free flour blend
  • 1/4 cup almond flour
  • 1/2 cup crumbled, vegan, halva 
  • 1 tablespoon sesame seeds + extra to garnish 


  1. Preheat oven to 350 degrees and line a loaf pan with parchment paper. 
  2. Make your flax egg and set aside (2 tablespoons ground flax + 2 tablespoon water)
  3. Mash the bananas and then mix in the maple syrup, cinnamon, cardamom, coconut oil, vanilla, and tahini.
  4. Then fold in the flax egg.
  5. Next stir in the flours. 
  6. Lastly, add in the halva and 2 tablespoons of sesame seeds.
  7. Pour the batter into the prepared pan. Decorate the top of the loaf with the remaining banana slices and sprinkles of sesame seeds. 
  8. Bake for 45 minutes or until a toothpick comes out clean.
  9. Let fully cool in pan and enjoy!