Landscape image of Tahini Fig and Chocolate Banana Bread

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

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.

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

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:

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

  • Servings: 10-12
  • Difficulty: easy
  • Print

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.

Ingredients

    For the banana bread:
  • 400g ripe banana, 4 small or 3 large bananas
  • 75g coconut or other sugar
  • 30ml (2 tbsp) sunflower oil, or melted and cooled coconut oil
  • 60g runny tahini
  • 45ml (3 tbsp) plant-based milk
  • 1 tbsp lemon juice
  • 1 tsp vanilla essence
  • 240g plain or GF plan flour
  • 1 ½ tsp baking powder
  • ½ tsp bicarbonate of soda
  • Pinch of salt
  • 70g dried figs, chopped small
  • 80g chocolate chips or chopped chocolate
  • 50g runny tahini
  • For the frosting:
  • 100g vegan butter, softened
  • 50g runny tahini
  • 150g icing sugar
  • 1 tsp vanilla essence
  • To decorate:
  • Tahini Fig and Chocolate Bliss Balls
  • 1 fig, sliced

Directions

  1. Preheat the oven to 160Fan/180*C and line a loaf tin with parchment paper.
  2. If using a blender, add the banana, sugar, oil, tahini, milk, lemon juice and vanilla to a blender and blitz until smooth. Sift the flour, baking powder and bicarbonate of soda into a mixing bowl and pour in the wet banana mix.
  3. Or, by hand, add the banana to a large mixing bowl and mash well. Now whisk in the sugar, oil, tahini milk, lemon juice and vanilla. Sift the flour, baking powder and bicarbonate of soda into this same mixing bowl.
  4. Whisk the mixture until smooth and no lumps of flour remain. Fold in the chopped figs and chocolate.
  5. Pour half of the batter in the tin and spoon over half the tahini. Top with the remaining batter and tahini and gently drag a knife through the batter to swirl the tahini.
  6. Bake for 45-50 minutes or until an inserted skewer comes out mainly clean.
  7. Cool for 15 minutes then lift out using the parchment paper and cool fully on a wire rack.
  8. Allow the butter to rest at room temperature for 1 hour or until softened. Using a hand-held or free-standing mixer, beat the butter until creamy. Now add in the tahini and vanilla and beat again for 1 minute until smooth.
  9. Gradually beat in the icing sugar and beat for 1-2 minutes until light and fluffy.
  10. Spread the frosting all over the banana bread and top with the Tahini Fig and Chocolate Bliss Balls and some slices of fresh fig.
  11. Store the banana bread in the fridge for 3-5 days and allow to rest at room temperature for 20 minutes before eating. Un-frosted banana bread will keep in the freezer for up to 1 month and allow to de-frost at room temperature.
Landscape image of Tahini Fig and Chocolate Banana Bread
Tahini Fig and Chocolate Banana Bread

I look forward to hearing what you think of this new recipe for Tahini Fig and Chocolate Banana Bread so please leave your comments below. If you do make this banana bread, I would love to see so please tag me in your loaves, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With tahini fig and chocolate BB love x

7 thoughts on “Tahini Fig and Chocolate Banana Bread (Vegan Gluten-Free)

  1. naturally.sophiexx says:

    Hey my friend Amy, looks insane and me/my parents adore your vegan banana 🍌 bread and have been reading all of your banana bread recipes and I sooo need to make another of your excellent banana bread challenge. Hope you are doing the same challenge next year? Saved to my WordPress saved collection for sure and definitely will tag you into my bakes using your recipes 😊🌱

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