Black Sesame Chocolate Banana Bread
A sophisticated quick bread combining earthy black sesame with rich chocolate and naturally sweet banana. The sesame paste creates a smooth crumb while toasted seeds add textural contrast and nutty depth. Black cocoa amplifies chocolate notes without heaviness. Serve warm for breakfast, brunch, or dessert; the non-dairy milk makes it accessible to various diets. This version balances three distinct flavors where each plays equal weight.
Ingredients
- ½ cup all-purpose flour
- ¼ cup black cocoa powderregular cocoa powder1:1less intense chocolate
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 egg
- ½ cup granulated sugar
- ⅓ cup black sesame pastetahini1:1milder flavor
- 1 ½ cup banana, mashed
- ½ cup neutral oil
- ¼ cup non-dairy milkregular milk1:1dairy
- 3 teaspoon toasted black sesame seeds, for batter
- 1 tablespoon vanilla extract
- ⅓ cup toasted black sesame seeds, for topping
- ⅓ cup honeymaple syrup1:1different sweetness profileFull guide →
Instructions
- 1
Process toasted black sesame seeds in food processor until nearly ground into powder.
- 2
Add honey to sesame powder and process until thick paste forms.
- 3
Preheat oven to 350°F.
- 4
Whisk together flour, black cocoa powder, baking powder, baking soda, and salt until combined.
- 5
Beat eggs and sugar in stand mixer until light and fluffy.
- 6
Add black sesame paste to egg mixture and beat until well combined.
- 7
Add banana, neutral oil, non-dairy milk, and vanilla extract to mixer bowl and mix until combined.
- 8
Add dry ingredients to wet ingredients in three additions, mixing between each addition.
- 9
Fold in 2 teaspoons toasted black sesame seeds once batter is just blended.
- 10
Grease 9x5-inch metal baking pan and line with parchment paper.
- 11
Pour batter into prepared pan.
- 12
Top with remaining toasted black sesame seeds, banana slices, and remaining sugar.
- 13
Bake in center of oven for 60-70 minutes.
- 14
Cool bread in pan for 10 minutes.
- 15
Lift bread by parchment onto cooling rack and cool for at least 10 minutes before slicing.
- 16
Serve warm with butter.
Tips
Make homemade black sesame paste by grinding seeds with honey to save cost and ensure freshness; store-bought versions vary in sweetness.
Mash banana until mostly smooth with small chunks remaining to maintain bread texture and prevent dense crumb.
Line pan with parchment on all sides for easy removal and cleaner presentation when serving.
Good to Know
Keep in airtight container at room temperature for up to 4 days, or wrapped tightly in freezer for up to 3 months.
Prepare batter up to 2 hours ahead; store in refrigerator and bake when ready. Bread can be fully baked 1 day ahead.
Serve warm from oven with butter, or at room temperature with jam or nut butter. Pairs well with coffee or tea.
Common Mistakes
Do not overmix batter after adding dry ingredients to avoid dense crumb.
Do not skip cooling in pan to prevent bread from falling apart when removed.
Do not use unsweetened cocoa powder as substitute without adjusting sugar to avoid bitterness.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this in a loaf pan instead of 9x5-inch pan?
Yes, any similar-sized loaf pan works. Adjust baking time if pan dimensions differ significantly; check for doneness with toothpick around 60 minutes.
What if I cannot find black sesame paste?
Make your own by processing 1/3 cup toasted black sesame seeds with 1/3 cup honey in a food processor until thick paste forms, or substitute tahini for milder flavor.
How long can I keep this bread and can I freeze it?
Store in airtight container at room temperature for 4 days or freeze wrapped tightly for up to 3 months. Thaw at room temperature before serving.