Line a loaf pan with parchment paper and lightly grease with unsalted butter.
In a medium bowl, combine 1 cup ofgluten-free flour, 1 cup of almond flour, 1 teaspoon of ground cinnamon, 1 teaspoon of baking powder, ½ teaspoon of baking soda and ½ teaspoon of kosher salt; stir to combine.
In a separate large mixing bowl, mash 4 bananas with a fork. Add 2 eggs, ⅓ cup of melted unsalted butter, ⅓ cup of tahini, ¼ cup of maple syrup, 1 tablespoon of toasted sesame oil and 1 tablespoon of sesame seeds; stir well to combine.
Add the dry ingredients to the wet ingredients; mix until just combined.
Pour the batter into the loaf pan and transfer to oven.
Bake for 40-50 minutes until a skewer or cake tester comes out clean.
Let cool in the pan. Eat up, Mama!
Once cooled completely, store leftovers in an airtight plastic bag in the freezer. Your future self will thank you kindly.