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.
Print Recipe
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.