Black Sesame Banana Bread

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This black sesame banana bread is swirled and layered with a rich, nutty black sesame. Not too sweet, perfectly balanced, and made with salted butter for maximum flavor.

Prep Time10

Cook Time50

Total Time1

Course: Bread, Dessert, Snack

Cuisine: American, Asian

Servings:

Author: Maryanne Cabrera

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 9x4-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

Ingredients:

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)

Storage:

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