Black Sesame Layered Banana Bread

I make an embarrassingly large amount of banana bread. Every time those bananas ripen, banana bread comes out of the oven that night. My body is probably 90% banana bread. To be fair, banana-anything is quite forgiving and it’s quite easy to make a healthy baked loaf from it. So that it’s breakfast-friendly.

This variation has black sesame paste on the bottom. Feel free to substitute your choice of filling– I’ve done raspberry chia jam and peanut butter, which is an addictive combination. Nutella would of course be delicious, but then I’m not sure if you can eat this for breakfast anymore. Something I discovered after making banana bread a billion times is that the banana flavor is more pronounced when you use not overly ripe bananas. Think yellow with a few speckles. However, super ripe bananas provide more moisture, so I recommend using a combination of super ripe and just ripe bananas. I mean, if you’re inclined to make an otherwise simple recipe less simple, as I do 🙂

Black Sesame Layered Banana Bread

  • Servings: 12-14
  • Difficulty: easy
  • Print
  • 4-5 large bananas (see note above), mashed but with chunks
  • 1 3/4 cup finely ground spelt flour (or AP or whole wheat pastry)
  • 1/2 – 1 cup coconut sugar, depending on sweetness preferred
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1-2 tsp cinnamon and 1 tsp nutmeg (optional)
  • 2 eggs
  • 1/3 cup Greek yogurt (any fat content OK)
  • 1/2 cup avocado oil (or coconut oil or apple sauce, but using the latter won’t produce quite the same results)
  • 2 tsp vanilla extract
  • 1 cup of black sesame paste (or your favourite nut butter, or Nutella)
  1.  Preheat oven to 350°F. Lightly oil and line a 9″ loaf pan with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking soda, baking powder, salt, and cinnamon+nutmeg if desired.
  3. In a medium bowl, whisk together eggs, Greek yogurt, oil, and vanilla extract.
  4. Add your mashed bananas and liquid ingredients into your dry ingredients. Working quickly, fold the ingredients together until just combined. A few streaks left is great.
  5. Pour 2/3 of batter into loaf pan. Spread 1 cup of black sesame paste evenly onto the batter, using your fingers to spread it out. It’s difficult to spread evenly because the paste isn’t liquid, but just try your best.
  6. Bake for 50 minutes, or slightly longer. As much as you don’t want to over bake, under baking isn’t desired either. Ensure a long skewer comes out clean when you poke it in the tallest part of the loaf.
  7. Let cool in pan. And yes, of course it tastes better the next day.

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