Black Sesame Banana Bread

by Lily Ernst on May 7, 2025

This Black Sesame Banana Bread is a nutty twist on a classic favorite. The earthy richness of toasted black sesame seeds pairs beautifully with the natural sweetness of ripe bananas, creating a loaf that’s moist and aromatic. It’s easy to make and perfect for a breakfast, snack, or even dessert.

A loaf of black sesame banana bread on a white plate with 3 slices facing up.

Table of Contents

Why you’ll love this recipe:

Easy to make – This banana bread comes together by hand—no mixer needed. Simply grind, mix, layer, and bake.
Elevated with black sesame – With ribbons of nutty black sesame batter swirled into moist banana bread, this loaf is as beautiful as it is delicious.
Perfectly soft & moist – Every bite is soft and tender with just the right amount of moisture— it’s never dense or gummy. It’s the kind of loaf that melts in your mouth and stays fresh for days.

A loaf of black sesame marbled banana bread on a white plate with some slices cut.

If you are looking for more Asian-inspired desserts, try my Paper-Wrapped Sponge Cakes, Pandan Chiffon Cake, and Fluffy Japanese Cheesecake. Or if you have more overripe bananas to use up, try my Banana Bread Muffins and Banana Oatmeal Cookies.

Ingredients you’ll need:

black sesame seeds
all-purpose flour
granulated sugar
baking soda & salt
overripe bananas
vegetable oil
eggs
vanilla extract

How to make black sesame banana bread:

(The full written and printable recipe is further below.)

Grind the black sesame seeds into a sand-like texture using a mini food processor, small blender, or mortar and pestle. You can also place the sesame seeds into a ziplock bag and crush with a rolling pin.
In a large bowl, toss together the flour, sugar, baking soda, and salt.
In a medium bowl, whisk together the mashed bananas, vegetable oil, eggs, and vanilla.
Add the wet ingredients to the dry ingredients and mix until just combined.
Transfer half of the batter back into the medium bowl and fold in the ground black sesame seeds.
Dollop a large spoonful of the plain batter into the center of a 9×5″ pan lined with parchment paper. Then dollop a large spoonful of the sesame seed batter right on top. Give the pan a little shake back and forth to help them start spreading out.
Repeat the process of alternating between the two batters until all is used up. The batter will naturally spread out, creating a ripple appearance.
Bake at 325F for 1 hour or until a toothpick inserted into the center comes out clean.

🌟 Recipe notes:

Where to buy black sesame seeds:

You can find black sesame seeds at most Asian grocery stores, often in the spice, rice, or baking aisles. They’re also widely available online through retailers like Amazon, iHerb, and specialty spice shops.

Look for: Raw black sesame seeds if you plan to toast them yourself or roasted black sesame seeds if you prefer convenience.

How to toast black sesame seeds:

Place the black sesame seeds in a dry skillet over medium heat. Stir constantly for 3–5 minutes, or until the seeds become fragrant and start to pop slightly. Be careful not to burn them—once they’re aromatic and slightly glossy, remove from heat and let cool before grinding.

Two slices of black sesame banana bread on a white dessert plate with one broken in half.

Storage & freezing instructions:

Storing – Once the banana bread has completely cooled, wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. For longer freshness, you can refrigerate it for up to 1 week—just bring it to room temp or warm it slightly before serving for the best texture.

Freezing – To freeze, wrap the whole loaf or individual slices in plastic wrap or parchment paper. Place in a freezer-safe bag or container and freeze for up to 3 months. To enjoy, thaw the whole loaf overnight in the fridge or thaw individual slices at room temperature.

Recipe FAQs:

Why toast the sesame seeds instead of using them raw?

Toasting the seeds brings out their natural oils and enhances their nutty, roasted flavor. Raw sesame seeds can taste flat—especially in baked goods—so a quick toast makes a big difference.

Can I use store-bought black sesame paste instead?

Yes! If you’re short on time, store-bought black sesame paste works well. Mix 1/2 cup into half of the batter as instructed.

Can I skip the swirl and just mix everything together?

You can! Mixing the ground sesame directly into the entire batter will give you a darker, uniformly nutty banana bread. You’ll lose the lovely swirls, but it will still taste great.

If you’ve tried this Black Sesame Banana Bread Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!