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Black Sesame Banana Bread

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A moist, tender banana bread swirled with toasted black sesame seeds for a nutty, subtly sweet twist on the classic loaf.

Ingredients

Scale
  • 3 very ripe bananas, mashed
  • 1/3 cup melted unsalted butter
  • 2/3 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1 1/2 cups all-purpose flour
  • 3 tablespoons black sesame seeds, toasted and lightly crushed, plus extra for topping
  • 2 tablespoons black sesame paste or tahini (optional, for deeper flavor)

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
  2. In a large bowl, mash the ripe bananas until mostly smooth.
  3. Stir in the melted butter, sugar, egg, and vanilla extract until well combined.
  4. Whisk in the black sesame paste, if using, until evenly blended.
  5. Sprinkle the baking soda and salt over the mixture and stir in.
  6. Add the flour and gently fold until just combined; do not overmix.
  7. Fold in the toasted, crushed black sesame seeds.
  8. Pour the batter into the prepared loaf pan and smooth the top; sprinkle extra sesame seeds on top.
  9. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
  10. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Toast raw black sesame seeds in a dry skillet over medium-low heat for 2-3 minutes, stirring constantly, until fragrant — this step deepens their nutty flavor significantly. Store the cooled loaf tightly wrapped at room temperature for up to 3 days, or refrigerate for up to a week. This bread also freezes beautifully for up to 3 months.

Find it online: https://www.rapidrecipes.blog/black-sesame-banana-bread/