I.love.banana.bread. There I said it. But the problem with most paleo banana breads out there include almond flour or almond butter. And almonds make me feel like dog crap. I bloat, I hurt, and it’s not a great environment for the people around me. So I stay away as much as possible. BUT I do great with tahini. Do you know what tahini is at this point? You better. It’s sesame seed paste. Can you imagine how many sesame seeds they have to grind up to make an entire jar of tahini? Mind blowing. Well I personally love tahini so I thought why not start to bake with it?! So that’s what I did. Being an adult is the best. Wait, what?

PaleOMG Tahini Pistachio Banana Bread

Anywho, this past weekend was pretty much the best. Here’s what I did –

  1. worked out
  2. ate food
  3. cleaned the house
  4. worked
  5. ate more food including an entire bag of addictive popcorn
  6. watched three movies
  7. worked more
  8. bought a nepresso machine
  9. got drunk off coffee
  10. ate more

I mean, do weekends get any better than that? Probably. Most people like to spend it with others but I prefer the comfort of my own house and pajamas. I think getting nice pajamas was a bad idea because I think I can just wear them all the time. And when I say nice, I mean just pajamas that aren’t my husbands old t-shirts. That look didn’t scream sexy for some reason so I stepped my game up. But back to the point here – nepresso is my new best friend. Their whole be-in-every-hotel-room-and-get-people-hooked marketing strategy is pretty genius because that’s what they did to me. They hooked me in my Montreal hotel room and I couldn’t wait to get one when I got home. And now I’m even more excited to wake up in the morning. I’ve always been that annoying person who woke up at 6am happy as a clam (whatever the hell that means) and now I’m even happier and perkier because I know I get to have my cup of nepresso. I’m fully addicted. It’s a problem.

But I must go for now. I have botox appointment to get to. Nespresso, botox, banana bread…what more do you need?!?

OMG wait! I almost forgot! Did you hear the news?! I’m hosting a trip to France in May! I hosted a trip a couple years ago in Costa Rica and finally signed on to host another!! So here are just a few details –

  1. The trip will be May 12-17 to Burgundy, France.
  2. There are 15 spots available for the trip
  3. The trip will cost $2395 + airfare and that price will include breakfast and dinner every day, transportation and accommodations, and any of the events and excursions we have planned.
  4. What is planned – Exploring Paris, wine tastings, bike tour, river cruise, meals by a French chef, workouts with me and whatever else we get into!
  5. And you can reserve your spot next week on August 30th!

I’ll be sharing ALL the details of the trip on Thursday right here on the blog where you can sign up and reserve your spot. I’m so pumped for this trip because I’ve never been to Europe! And now I get to experience it all with some of you guys! Are you gonna come?!

PaleOMG Tahini Pistachio Banana Bread

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Tahini Pistachio Banana Bread

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  • Author: juli
  • Prep Time: 15 minutes
  • Cook Time: 50-60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8-10 slices 1x


  • 1/3 cup pistachios

  • 3 brown bananas, mashed

  • 1/4 cup maple syrup

  • 1 teaspoon vanilla extract

  • 3 eggs

  • 1/2 cup tahini

  • ¼ cup + 1 tablespoon coconut flour

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1 teaspoon cinnamon

  • ½ teaspoon cardamom

  • pinch of salt


  1. Preheat oven to 350 degrees F. Place pistachios on a baking sheet and into the oven to roast for 8 minutes. Set aside. Grease a loaf pan with oil then line the middle with parchment paper. It will make it easier to remove from the pan without it coming apart.
  2. In a large bowl, mix together bananas, maple syrup, vanilla extract, eggs, and tahini. Then add coconut flour, baking soda, baking powder, cinnamon, cardamom and salt and mix well. Chop pistachios and place ½ into the batter and mix until combined.
  3. Pour batter into bread pan and top with the rest of the pistachios. Then place in the oven to bake for 50- 60 minutes, until toothpick comes out clean from the middle. Let rest for 5 minutes before removing from pan.

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PaleOMG Tahini Pistachio Banana Bread

PaleOMG Tahini Pistachio Banana Bread


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  1. Dana says:

    Can I use something else in place of the eggs? I’m allergic :((

    1. juli says:

      i haven’t tested it without eggs so I can’t say for sure

  2. Kim says:

    Hi Juli, My mom and I love your cookbooks and have gone thru every recipe just to see your comments. We laugh so hard 🙂 thank you for that. Here is my question… Paleo is great, but I have autoimmune disease. By Chance do you have any modified paleo recipes to support AIP. I thought I would ask you first because I am not finding any paleo modified AIP recipes. Thanks Kim

    1. juli says:

      i’m sorry but i really don’t know much about AIP and the rules around it. BUT if you check out Real Plans, you can choose AIP specific recipes and it will give you a breakdown of all that are AIP friendly!

  3. Natalie Fratino says:

    Hey – do you think I could swap out the bananas and put in chunky applesauce instead?

    1. juli says:

      no clue, i haven’t tested it that way!

  4. Kelly says:

    This banana bread is amazing!! I’ve been paleo for 2 months and this hits the spot! 🙂

    1. juli says:

      awesome!! so glad you liked it kelly!

  5. Annie says:

    Just made this to celebrate the first day of fall! (#basic)
    Came out great and combines so many foods I love – tahini, cardamon, maple syrup, cinnamon – what could be better?

    1. juli says:

      awesome!! so glad you liked it Annie!

  6. Kristin says:

    Are there other nuts you’d recommend using instead of pistachios? My boyfriend isn’t a big fan and I can’t eat a whole loaf by myself…but looks amazing! Or maybe swap for chocolate chips…

    1. juli says:

      really any nut would be great in this! i would personally use walnuts or pecans instead!

  7. Julie says:

    Hi Juli,

    I love this recipe. Right now we’re having a cold snap and the furnace is out, so I’m making it again!

    So far haven’t made the one you give exactly, but have made 3 variations based on what I tolerate and have in the kitchen….

    1. 1 15 oz can pumpkin instead of bananas
    2. peanut butter instead of tahini (I’ve made it both ways; peanut butter is easier to find)
    3. unsweetened chocolate chips instead of nuts…
    -> all with 3/8 T tigernut flour instead of coconut flour

    Thanks for the inspiration! You do great work.


    1. juli says:

      thanks for the love Julie!

  8. Anna says:

    Yum! I discovered I don’t like tahini plain so this was a great recipe to use that up. Mine came out extra moist because I only had 1/8 cup of coconut flour left in my pantry. So I subbed almond flour for the rest. Still tastes delicious!

  9. Steph says:

    Big fan of this recipe and keep making it over and over again. (thanks Juli!)

    Here are some variations I’ve tried:
    – i use a GF flour blend if I don’t have coconut flour on hand.
    – i have used all kinds of bananas.. brown, frozen brown, and normal yellow. all work, but the browner, the sweeter and easier to mush
    – subbed out pistachios for walnuts, chocolate chips, cacao nibs, etc.
    – subbed almond butter for tahini a few times when I ran out. or have done half and half. works great.
    – i cut the amount of maple syrup in half once. it didn’t ruin it, but it’s definitely better with the suggested amount.
    – i almost always add pumpkin pie seasoning. (cinnamon, nutmeg, ginger, cloves, allspice)

    skimming through these comments, i am totally going to try this with pumpkin next.

    1. juli says:

      thanks for sharing all your variations Steph! glad you love the recipe enough to make it so many times!