This black sesame banana bread is everything you love about classic banana bread, but elevated with layers of nutty, earthy black sesame.
This isn’t the banana bread you grew up with. And, that’s the point. Swirled and layered with black sesame, this loaf has the tender crumb and sweet banana flavor you love, with an added depth that’s completely unexpected.
It’s the kind of simple yet elegant quick bread that I would bring to a potluck or brunch. Super easy to make, yet you can spend the next hour explaining the little nuances of this banana bread!
This isn’t your average banana bread:
Not too sweet. Ripe bananas bring natural sweetness. Unlike other banana breads where you want super ripe, almost black bananas, this recipe works best with lightly spotted bananas.
Bold, complex flavor. The black sesame powder adds a rich, slightly bitter nuttiness that perfectly balances the sweetness of the banana.
Made with salted butter. Pastry chefs have been telling you to use unsalted butter for years! But I’ve been slowly converting, and I’m not looking back. Salted butter adds an extra layer of richness and enhances all the other flavors in a way that unsalted just doesn’t. It’s a small change with a noticeable difference.
Black vs White Sesame Seeds
What’s the difference between these two? Obviously, the biggest difference is color.
- Black sesame seeds generally have the hull on, lending to their slightly more bitter, nuttier flavor
- White sesame seeds have their hulls removed in turn producing a sweeter flavor and creamier texture. White sesame seeds are used to make tahini.
Both black and white sesame seeds are used widely in East and Southeast Asian cuisines. While both seeds can be used interchangeable in many recipes, I highly recommend using black sesame for this banana bread. If you prefer white sesame, try tahini chocolate banana cake.
Key Ingredients
You’ll need flour, leavening agents (baking powder and baking soda), eggs, and brown sugar.
Just-Ripe Bananas :: Use lightly spotted, still slightly firm bananas. These are less sweet than what you’d normally use for banana bread. It’s a small but intentional choice that keeps the loaf from tipping too sweet and lets the black sesame take center stage.
Black Sesame Powder :: You can make your own powder by quickly blitzing black sesame seeds in a food processor. Or, simply purchase black sesame powder (also labeled as black sesame flour). I get mine from Weee.
Molasses :: Mixed with the black sesame powder, molasses has a rich, bittersweet, almost caramel-like flavor. Even a small amount makes a noticeable difference in depth.
Salted Butter :: Yes, salted! It adds flavor and richness you simply don’t get from unsalted. If you only have unsalted on hand, add an extra half teaspoon of salt to your batter.
Sour Cream :: The natural acidity in sour cream balances the sweetness of the banana and the richness of the butter. You won’t taste it, but it rounds everything out and keeps the flavor from feeling flat.
Assembly
Tips for Best Results
Don’t skip the cooling time. Yes, it’s difficult to wait, especially when you can smell the delicious fresh baked banana bread. However, letting the loaf cool before slicing makes a huge difference in texture. Cutting too soon leaves you with a gummy interior.
Use a kitchen scale. Measuring flour by weight is the most reliable way to get consistent results. Same with measuring the banana. It’s hard to gauge the difference between a medium banana or a large banana, but banana measured in grams is universal!
Black Sesame Banana Bread
Ingredients
- 225 g just-ripe bananas, about 2 "medium-sized"
- 150 g light brown sugar, ¾ cup, packed
- 113 g salted butter, ½ cup, melted, slightly cooled
- 2 large eggs, room temp
- 60 g sour cream, ¼ cup
- 195 g all-purpose flour, 1 ½ cup
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ teaspoon baking powder
- 45 g black sesame powder, or black sesame flour*
- 10 g molasses, (½ Tablespoon)
Instructions
- Prep. Preheat oven to 350°F. Grease a 9×4-inch loaf pan and set aside. If desired, line pan with parchment paper.
- Wet Ingredients. In a large bowl, mash together bananas and brown sugar. Mix in eggs and sour cream until well combined. *The batter may look curdled.
- Dry Ingredients. In a smaller bowl, whisk together flour, baking soda, salt, and baking powder.
- Mix Wet and Dry. Add dry ingredients to wet mixture. Mix until just combined.
- Separate Batter. Portion out 250 grams of batter into a separate bowl. Add black sesame powder and molasses. Mix until well incorporated.
- Layer Batter. Alternate adding layers of banana batter and black sesame batter into the prepared loaf pan. When finished, use a mini offset spatula or the back of a spoon to smooth the top of the batter into an even layer. If desired, sprinkle with white and black sesame seeds.
- Bake. Bake for 50–60 minutes, rotating the pan halfway through, until a toothpick inserted in the center comes out clean. If the top browns too quickly, loosely tent with foil
- Cool. Let the bread cool in the pan for 10 minutes, then unmold and transfer to a wire rack. Allow the bread to cool completely to room temperature before slicing with a serrated knife.
Notes
- Use lightly spotted, still slightly firm bananas.
- This recipe has been tested several times using 2 “medium sized” bananas. This recipe is ideal for mashed bananas within 210-240 grams.
- You can make your own powder by quickly blitzing black sesame seeds in a food processor. Or, simply purchase black sesame powder (also labeled as black sesame flour)
- Cool banana bread to room temperature before slicing. Slicing warm (or hot) banana bread will cause the loaf to fall apart and it will result with “gummy” bread.
- Slice with a serrated knife for clean cuts.
- Store in an airtight container at room temperature for up to two days. Keep in the fridge for up to three additional days. Bring to room temperature before enjoying.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Frequently Asked Questions
You can, but the flavor profile and visual impact will be different. White sesame paste (essentially tahini) is milder and less intensely nutty. Black sesame is the star of this recipe — it’s worth seeking out. For best results, simply just use “black sesame powder” or “black sesame flour.”
I haven’t tested a gluten-free version of this recipe. A 1:1 gluten-free flour blend may work, but results can vary.
You may, but I don’t recommend it. This batter is best suited for a standard loaf pan (or doubled and baked in a 9×13 pan). Muffins bake quickly and run hot, which means the edges dry out before the center has a chance to properly set. Beyond texture, you’d also be sacrificing the visual payoff — the whole appeal of this banana bread is that stunning swirl of black sesame running through every slice.
