These Tahini Walnut Blondies are a soft, nutty, and naturally sweet treat that brings together wholesome ingredients with big flavor. Ripe bananas provide moisture and subtle sweetness, while tahini adds a rich, earthy depth that pairs beautifully with crunchy walnuts and a hint of vanilla. A light sprinkle of sesame seeds on top adds just the right amount of texture and visual appeal.
Naturally dairy-free and made with gluten-free flour, these blondies are great for sharing, storing, or enjoying alongside a cup of tea. They’re sweetened with maple syrup and coconut sugar, creating a tender crumb that feels just right—not too dense, not too cakey.
Whether you’re baking for a weekend treat, prepping snacks for the week, or just looking for a plant-based dessert that’s a little different, these blondies strike a perfect balance between comfort and simplicity. Easy to make, satisfying to eat—this is a small batch bake that deserves a spot in your spring kitchen.
Recipe
2 bananas
3.9 oz. (110g) tahini
2 fl oz. (60ml) oat milk
2.5 oz. (70g) walnuts, chopped
0.5 oz. (15g) sesame seeds
3.2 oz. (90g) maple syrup
2.1 oz. (60g) coconut sugar
1 tsp. vanilla extract
¾ tsp. baking powder
¼ tsp. baking soda
5.5 oz. (155g) gluten-free all-purpose flour
How to Prepare
Preheat the oven to 340°F (170°C). Line an 8×8-inch (20×20 cm) baking pan with parchment paper.
In a bowl, mash bananas until smooth. Whisk in tahini, oat milk, maple syrup, coconut sugar, and vanilla extract.
In a separate bowl, mix flour, baking powder, baking soda, and ¼ tsp. salt.
Fold dry mixture into wet ingredients until fully incorporated. Stir in walnuts.
Pour batter into the prepared pan. Smooth the top and sprinkle with sesame seeds.
Bake for 20-25 minutes, until golden and set. Let it cool before slicing.
