Black Sesame Banana Bread
Black sesame is used in a lot of Asian desserts and it’s my absolute favorite flavor to get when I go to Taiwan or China. I especially love it in breads and I decided to combine my favorite asian dessert with my favorite vegan banana bread. This black sesame banana bread is what dreams are made of (in my world at least). I love the deep nutty flavor of the black sesame seeds in the perfectly sweet banana bread. I used my favorite classic vegan banana bread recipe from my blog (it’s seriously the best) as the base and added ground up black sesame seeds to it. It’s super easy, nutty, moist, perfectly sweet, and healthier than your average banana bread. Did you know those tiny little black sesame seeds are actually really good for you?! They help with inflammation, anti-aging, digestive health, lowering cholesterol, hair growth, bone health, and regulating estrogen and progesterone levels. They are also high in zinc, beneficial antioxidants, calcium, magnesium, phosphorus, healthy fats, and fiber. I never knew black sesame was so good for your health! I’ve always just loved anything black sesame and knowing all the health benefits is such an added bonus! If you want to give black sesame a try, I highly recommend you making this black sesame banana bread. It’s vegan, refined sugar free, whole grain, and SO tasty! It’s one of my favorite sweet breads! Reminds me of home!
Black Sesame Banana Bread
Ingredients
- 1 3/4 cup whole wheat pastry flour
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- 1/2 cup black sesame seeds, toasted and ground up into a powder
- 3 large ripe bananas, mashed
- 1/4 cup coconut oil, melted (avocado or light olive oil works too)
- 1/2 cup coconut sugar (pure cane sugar works too)
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- 1/2 cup unsweetened almond milk (or any non-dairy milk)
- 2-3 tbsps black sesame to sprinkle on top
Instructions
- To prep the black sesame, toast black sesame seeds in a pan on the stove on medium low heat. Stir continuously and toast until fragrant (about 3-5 minutes). Careful not to burn. Let it cool for 15 minutes. Place in a small food processor and process until a powder forms (kind of like cornmeal consistency). Careful not to over process because you will get sesame butter.
- Preheat oven to 350 degrees F. Line a loaf pan with parchment paper or spray pan.
- In a medium bowl, combine flour, cinnamon, baking soda, baking powder, salt, and ground black sesame powder. Whisk until well combined.
- In a large bowl, mash bananas well. Add the melted coconut oil, sugar, vanilla, apple cider vinegar, and almond milk. Whisk until well combined.
- Add dry ingredients to wet. Use a spatula and stir until combined. Careful not to over mix.
- Pour into pan and sprinkle the black sesame seeds on top. Bake for 60-70 minutes, or until a toothpick inserted in the middle comes out clean. Mine took almost 70 minutes. You want the top to be a deep golden color to ensure that the bread is cooked through.
