This moist black sesame banana bread is a simple one-bowl bake that gives classic banana bread a quietly special twist. The bananas keep it soft and tender, while black sesame adds a subtle nutty flavor and a lightly speckled crumb that feels bakery-worthy without any extra effort.
I love this one when I have overripe bananas but want something a little different from the usual loaf. It’s not overly sweet, it stays moist for days, and it feels just interesting enough to serve to guests without being fussy.
Why You’ll Love This Recipe
- One bowl, no mixer needed
- Extra moist thanks to ripe bananas and melted butter
- Black sesame adds flavor without overpowering
- Works for breakfast, snack, or light dessert
- Keeps well and freezes beautifully
Equipment Needed
- Mixing bowl
- Fork or potato masher
- Measuring cups and spoons
- Loaf pan (9 x 5 inch)
- Spoon or spatula
- Wire cooling rack
Serves & Timings
Serves: 10 slices (1 standard loaf)
Prep Time (Active): 10 minutes
Cook Time (Active): 50–60 minutes
Additional Passive Time (Resting/Cooling): 20 minutes
Total Time (Approx): 1 hour 30 minutes
Ingredients
- 3 ripe bananas, mashed
- 1/3 cup melted butter
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup sugar (adjust to taste)
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 cup black sesame seeds, plus extra for topping if desired
How To Make Black Sesame Banana Bread
- Preheat the oven to 350°F (175°C) and grease a 9 x 5 inch loaf pan.
- In a large bowl, mash the bananas, then stir in the melted butter.
- Mix in the baking soda and salt.
- Add the sugar, beaten egg, and vanilla extract, stirring until combined.
- Gently fold in the flour and black sesame seeds until just mixed. Do not overmix.
- Pour the batter into the prepared pan and sprinkle extra sesame seeds on top if using.
- Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Serving Ideas
This banana bread is lovely on its own, but it’s also great:
- Warm with butter or cream cheese
- Toasted lightly the next day
- Drizzled with a little honey
- Served alongside coffee or tea
Storage and Freezing
- Store wrapped or in an airtight container at room temperature for up to 3 days
- Refrigerate for up to 5 days if your kitchen is warm
- Freeze slices or the whole loaf for up to 3 months
Compact Nutrition (Estimated)
Per Slice (Based On 10 Slices):
- Calories: ~210 kcal
- Fat: 8 g
- Carbohydrates: 32 g
- Sugar: 16 g
- Protein: 3 g
- Fiber: 2 g
- Sodium: ~180 mg
Nutrition values are estimates and will vary based on ingredients used.
FAQs
What Does Black Sesame Taste Like?
Black sesame has a mild, nutty, slightly toasted flavor. In this recipe it’s subtle and blends beautifully with banana rather than overpowering it.
Can I Use Ground Black Sesame Instead of Seeds?
Yes. You can use ground black sesame for a stronger flavor and darker swirl. Use the same amount, but expect a slightly denser crumb.
Can I Reduce the Sugar?
Absolutely. This recipe works well with as little as 1/2 cup sugar if your bananas are very ripe.
Can I Make This Dairy Free?
Yes. Swap the butter for melted coconut oil or a neutral vegetable oil.
Why Is My Banana Bread Dense?
Overmixing the batter is the most common cause. Stir just until the flour disappears for the softest texture.
Moist Black Sesame Banana Bread Recipe
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Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and grease a 9 x 5 inch loaf pan.
- In a large bowl, mash the bananas, then stir in the melted butter.
- Mix in the baking soda and salt.
- Add the sugar, beaten egg, and vanilla extract, stirring until combined.
- Gently fold in the flour and black sesame seeds until just mixed. Do not overmix.
- Pour the batter into the prepared pan and sprinkle extra sesame seeds on top if using.
- Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Nutrition
Notes
Serving Ideas
This banana bread is lovely on its own, but it’s also great:- Warm with butter or cream cheese
- Toasted lightly the next day
- Drizzled with a little honey
- Served alongside coffee or tea
Storage and Freezing
Store wrapped or in an airtight container at room temperature for up to 3 daysRefrigerate for up to 5 days if your kitchen is warm
Freeze slices or the whole loaf for up to 3 months
