Tahini Fig and Chocolate Banana Bread (Vegan Gluten-Free)

Here I share my favourite vegan recipes that are not only delicious, but they are vibrant, wholesome and designed to nourish you from the inside out with vegan and vegan curious followers.

Hey!
I'm Amy

sweets & snacks

A super moist, fluffy and decadent Tahini Fig and Chocolate Banana Bread packed with dried figs, chocolate chunks and swirls of tahini. Spread this loaf thickly with tahini buttercream for a delicious vegan and gluten-free bake.

October’s banana bread is here and oh my, it is a good one. I think I love each month’s recipe more and more and they are all so unique and special in their own way. This has been a long time coming, as you know, I wrote down the year’s recipes in January and have been looking forward to the tahini and fig combination. When the time came, I just had to add chocolate and it really lifts this loaf. Add on a thick layer of simple, luscious and ultra-light tahini buttercream and you are ready to impress. Decorate with some of my amazing Tahini Fig and Chocolate Bliss Balls for an ever more decadent dessert.

Hand reaching for a slice of Tahini Fig and Chocolate Banana Bread — Tahini Fig and Chocolate Banana Bread

What makes this Tahini Fig and Chocolate Banana Bread so amazing? It is:

Light, moist and fluffy
Packed to the brim with dried figs, chocolate chunks and swirls of tahini
Topped with a luscious tahini buttercream
Sweet but not too sweet
Not too cake-y but not too loaf-y in texture
Easy to make in one bowl
Naturally vegan and nut-free and easily gluten-free
Great for parties, celebrations, Sunday baking and afternoon tea

It’s safe to say I was so sad when the last piece of this was eaten earlier. But I will have to make it again. If you are ready to bake this banana bread, skip ahead to the recipe or read on for some information on ingredients swaps and suggestions.

Loaf of Tahini Fig and Chocolate Banana Bread on a tray — Tahini Fig and Chocolate Banana Bread

Spreading frosting on Tahini Fig and Chocolate Banana Bread — Tahini Fig and Chocolate Banana Bread

What ingredients go into this Tahini Fig and Chocolate Banana Bread?

For the banana bread, we use fairly simple ingredients:

Bananas: the riper the better! I always encourage weighing your bananas as they vary in size so much.
Coconut or other sugar: while I love the taste and colour of coconut sugar, you can also use golden or regular caster sugar.
Sunflower oil: or melted and cooled coconut oil. You can also use a light olive oil or vegetable oil. If using coconut oil, it’s important it is cooled slightly so it doesn’t hit the cold milk and seize up.
Tahini: for the tahini flavour this is very important. I prefer a runny and smooth tahini for the best texture. Most of the tahini is blended into the batter while the rest of the tahini is swirled throughout. My favourites are from Belazu or from Koro online.
Plant-based milk: any milk will do like almond, soya, oat or coconut (from a carton).
Lemon juice: this adds a little texture to the loaf by helping to bind the batter. You can also use apple cider vinegar as it reacts in the same way.
Vanilla essence: for the flavour.
Plain or GF flour: a white plain flour keeps this texture light and moist, and if using a GF blend, make sure it is one you love baking with and contains xanthan gum to bind the loaf. If you opt for spelt or wholemeal flour, the loaf may be slighter denser.
Baking powder and bicarbonate of soda: for the rise and texture.
Dried figs: as for my Tahini Fig and Chocolate Bliss Balls, any figs will work, just chop them up into small pieces so they distribute evenly throughout the loaf.
Chocolate: either chocolate chips or chopped up chocolate will work here. I like dark chocolate to balance out the sweetness of the figs and bananas but any dairy-free chocolate will do.

For the tahini buttercream:

Vegan butter: for best results always use a block of butter rather than the spreadable kind which contains more water. It is also highly recommended to leave the butter at room temperature for an hour or so until slightly soft to touch, but never warm up in the microwave, it only needs to be slightly softened.
Tahini: as above, the smoother and runnier the better. The taste of the tahini is also very important as it carries through strongly so use a tahini you love.
Icing sugar: this adds the sweetness and texture to the buttercream.
Vanilla essence: for the flavour.

Frosted and decorated Tahini Fig and Chocolate Banana Bread — Tahini Fig and Chocolate Banana Bread

Slice of Tahini Fig and Chocolate Banana Bread — Tahini Fig and Chocolate Banana Bread

What steps are involved?

I like to keep my method very simple and my preferred way to make the banana bread batter is using a blender. Add all the wet ingredients to the blender and process until smooth and runny. Sift all the dry ingredients together, whisk the wet into the dry and then fold in the figs and chocolate. Bake in a loaf tin and then cool fully before making the buttercream. The key to perfectly light and fluffy buttercream is allowing the butter to soften first and by beating the buttercream for 1-2 minutes after it’s all incorporated to add in extra air and lightness.

Is this Tahini Fig and Chocolate Banana Bread gluten-free and nut-free?

Yes this recipe is easily gluten-free by using a GF 1:1 baking blend and as this focuses on tahini (which is made from sesame seeds) this loaf is naturally nut-free. Make sure you use a gluten-free and/or nut-free milk, too.

What if I don’t have tahini?

Tahini is such a staple ingredient and keeps well in the fridge so first off, I’d say to go and buy some as it’s so delicious. But you can use another seed butter like sunflower seed or a nut butter like cashew or almond although the flavour of the loaf will change.

How long will this banana bread last?

Banana bread never lasts longer than a few days in my house, as it is best in the first 2-3 days but will keep for 3-5 days in a sealed container in the fridge. You can freeze this loaf entirely or in slices for up to 1 month and de-frost at room temperature.

I hope you will fall in love with this tahini, fig and chocolate combination and if yo are looking for more banana bread recipes, how about my: