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Arrange the oven rack in the center of the oven and preheat to 350°F.
Spray a loaf pan with oil spray and line it with a strip of parchment paper. Set aside.
In a large mixing bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
In a separate mixing bowl, whisk together the avocado oil and tahini until combined and smooth.
Add the brown sugar and whisk again until fully incorporated.
Crack in the eggs and continue whisking until no streaks remain.
Stir in the mashed banana and vanilla.
Pour the wet mixture into the mixing bowl with the dry mixture and gently mix, folding the wet into the dry, until just combined. Do not over-mix.
Transfer the batter to the prepared loaf pan and smooth the top so it’s evenly distributed across all four corners and level.
Bake for 30 minutes uncovered, then loosely cover with foil and continue baking until a toothpick comes out clean, 25 to 30 minutes more.
Let cool in the loaf pan for at least 30 minutes (if you can wait, ideal cooling time is 60 minutes), then carefully remove from the pan, place on a cutting board, and slice into 8 slices using a serrated knife.