Black Sesame Banana Bread

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.

Course Breakfast, Dessert, Snack

Cuisine Asian

Method Bake

Prep Time 20

Cook Time 1

Total Time 1 20

Servings servings

Calories 275

Author Lily Ernst

Ingredients

½ cup black sesame seeds (raw or roasted) if using raw, see notes below on how to toast them before grinding
1 & ¾ cups (220g) all-purpose flour
1 cup (200g) granulated sugar
1 tsp baking soda
1/2 tsp salt
1 cup overripe mashed bananas
1/2 cup (120ml) vegetable oil
2 large eggs
1 tsp vanilla

Optional toppings:

1 Tbsp black sesame seeds
1-2 Tbsp granulated sugar

Instructions

Preheat oven to 325F. Butter and line a 9x5" loaf pan with parchment paper with overhang sides for easy removal.
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.
½ cup black sesame seeds (raw or roasted)
In a large bowl, toss together the flour, sugar, baking soda, and salt.
1 & ¾ cups (220g) all-purpose flour, 1 cup (200g) granulated sugar, 1 tsp baking soda, 1/2 tsp salt
In a medium bowl, whisk together the mashed bananas, vegetable oil, eggs, and vanilla.
1 cup overripe mashed bananas, 1/2 cup (120ml) vegetable oil, 2 large eggs, 1 tsp 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.
Using a serving spoon or 1/3 cup dry measuring cup, dollop a large spoonful of the plain batter into the center of the prepared pan. 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. Top with additional sesame seeds or sprinkle some sugar on top if desired.
1 Tbsp black sesame seeds, 1-2 Tbsp granulated sugar
Bake for 60-65 minutes or until a toothpick inserted into the center comes out clean.

Notes

Leftovers can be tightly wrapped in saran wrap or placed in an airtight container and stored at room temperature for 3 days or in the fridge for up to a week.

How to toast the 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.

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