Black Sesame Banana Bread
A moist, tender banana loaf swirled through with nutty Japanese-style black sesame paste (neri goma) and speckled with toasted black sesame seeds. Deeply toasty and gently sweet, with a crackly sugar-sesame top.
- Prep
- 17 min
- Cook
- 58 min
- Wait
- 1 hr
- Total
- 2 hr 15 min
- Makes
- 1 loaf (10 slices)
Steps
Before you start
- Use bananas that are heavily speckled or mostly black for the best sweetness and moisture.
- Take the eggs and milk out of the fridge 30 minutes ahead so the batter mixes smoothly.
- Stir the jar of black sesame paste thoroughly before measuring; the oil often separates and settles on top.
- Plan for about 1 hour of cooling after baking so the loaf slices cleanly.
Prepare oven and panOven 350°F / 175°C
- Position a rack in the center of the oven and heat to 350°F (175°C).
- Grease a 9×5-inch (23×13 cm) loaf pan, then line it with a strip of parchment paper that overhangs the two long sides by about 2 inches (5 cm) to act as handles.
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Ready when: Pan is lined and the oven has reached temperature.
Tip: Greasing the pan first helps the parchment stick in place.
Whisk dry ingredients
- In a medium bowl, whisk together the flour, baking soda, baking powder and salt for about 20 seconds until evenly combined.
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Ready when: No streaks or clumps of leavening remain.
Mash the bananas
- In a large bowl, mash the peeled bananas with a fork or potato masher until mostly smooth with a few small lumps remaining.
- You should have about 1⅓ cups (340 g).
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Ready when: Bananas look like a thick, loose purée with small flecks of fruit.
Tip: Weigh the mashed bananas if unsure; too much banana makes a gummy loaf.
Mix the wet batter
- Add the sesame paste, oil and brown sugar to the mashed bananas and whisk for about 1 minute until the paste is fully blended and no streaks remain.
- Whisk in the eggs one at a time, then the milk and vanilla, until the mixture is smooth and uniformly gray-brown.
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Ready when: Mixture is glossy and smooth, with no visible ribbons of sesame paste or egg.
Tip: If the paste is stiff, whisk it with the oil and sugar first before adding the eggs to avoid lumps.
Fold batter together
- Add the dry ingredients and 1 tablespoon (9 g) of the black sesame seeds to the wet mixture.
- Fold with a rubber spatula, scraping the bottom of the bowl, just until no dry flour is visible, about 15 strokes.
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Ready when: Batter is thick and evenly dark with no dry streaks; a few small lumps are fine.
Tip: Stop mixing as soon as the flour disappears. Overmixing makes the bread tough.
Fill and top the pan
- Scrape the batter into the prepared pan and smooth the top with the spatula.
- Sprinkle with the remaining 1 tablespoon (9 g) black sesame seeds and the turbinado sugar, if using.
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Ready when: Batter is level and the top is evenly speckled.
Bake the loafOven 350°F / 175°C
- Bake at 350°F (175°C) for 55 to 62 minutes.
- If the top is darkening quickly at about 35 minutes, tent loosely with foil.
- The loaf is done when it is domed with a cracked center, a skewer inserted in the middle comes out clean or with a few dry crumbs, and the internal temperature reads 205°F (96°C).
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Ready when: Skewer comes out clean or with dry crumbs; internal temperature is 205°F (96°C).
Tip: Black batter is hard to judge by color, so rely on the skewer or thermometer rather than the appearance of the crust.
Cool in the pan
- Set the pan on a wire rack and let the loaf cool for 15 minutes.
- Run a thin knife along the short ends if needed, then lift the loaf out using the parchment handles.
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Ready when: Loaf feels set and lifts out in one piece.
Cool and slice
- Transfer the loaf to the rack and cool for at least 45 minutes until barely warm or room temperature.
- Slice into 10 slices of about ¾ inch (2 cm) with a serrated knife using a gentle sawing motion.
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Ready when: Loaf is no longer hot at the center and slices cleanly without smearing.
Tip: Slicing while hot makes the crumb gummy.
Good to know
Tips
- Weigh the flour and bananas for consistent results; scooping flour straight from the bag can add up to 25% too much.
- Use toasted sesame seeds for a stronger aroma. To toast raw seeds, stir in a dry skillet over medium-low heat for 2 to 3 minutes until fragrant, then cool completely.
- Check the loaf with a thermometer, since the dark color hides browning.
- Add ½ cup (85 g) chopped dark chocolate to the batter for a richer variation.
Make ahead
"Bake the loaf up to 1 day ahead; the flavor of the sesame deepens overnight. Wrap once completely cooled."
Storage & reheating
"Room temperature: wrap tightly or store in an airtight container for up to 3 days. Refrigerator: up to 6 days; bring to room temperature or warm slices for 10 seconds in the microwave. Freezer: wrap slices or the whole loaf in plastic and foil for up to 3 months; thaw at room temperature for 1 to 2 hours, or toast slices straight from frozen."
Substitutions
- black sesame paste (neri goma) → Homemade paste: grind 70 g toasted black sesame seeds with 1 tablespoon neutral oil and 1 tablespoon sugar to a smooth paste. Grind for several minutes in a food processor or spice grinder; the texture will be slightly grittier.
- light brown sugar → Coconut sugar or dark brown sugar, same weight. Dark brown sugar gives a more molasses-forward flavor.
- whole milk → Plain yogurt or any unsweetened plant milk, same amount. Yogurt gives a slightly more tender, tangier crumb.
- all-purpose flour → 1 cup (125 g) all-purpose flour plus ½ cup (65 g) white whole wheat flour. The loaf will be a bit denser and nuttier.
