This gluten free Black Sesame Banana Bread is made with cassava flour which makes it nice and light. The black sesame compliments the banana by being a little savory.
Most of my recipes are created because I need to use up random ingredients from client shoots. I happen to have 2 super ripe bananas and I thought it would good to experiment with some cassava flour. It was an experiment gone right. Because this was a totally unplanned post, I don't have any process shots to show you. However I still wanted to share because this is a blog and blogs started out being just sharing what we wanted to share. Today it's this banana bread.
Black Sesame Banana Bread
I remember seeing a recipe from Bon Appetit where black sesame was used in banana bread. I kept that thought in my head, that maybe one day I will remember to bake one. Well the other day was the day! This is what I found in my pantry to make the Black Sesame Banana Bread:
- 1 Cup Cassava Flour
- ½ Cup Coconut Sugar
- 1 Teaspoon Baking Soda
- ¼ Cup Sesame Seeds
- 1 Teaspoon Salt
- 2 Super Ripe Bananas
- 2 Eggs
- ½ Cup Nut Milk
- ½ Cup Melted Vegan Butter
- ¼ Cup Sesame Paste (you can make your own by having a look at my friend Bella's Recipe)
Imaging being organized enough to have a stocked pantry so that you can make banana bread anytime you had ripe bananas lying around.
Bake the Bread
Mix all the dry ingredients in a bowl then melt the vegan butter in a separate bowl. If the sesame paste you have is super thick you can melt it with the vegan butter so that it gets nice and smooth together. Then add in the bananas and mash it in good and add in the eggs and milk. Pour all this goodness in the flour mixture and mix until there are no lumps and it's nice and smooth.
Pour it in a loaf tin and bake for 45-50 minutes. Check at the 45 minute mark with a cake tester or skewer. When it comes out clean take it out if there is still batter keep cooking and checking every 5 minutes. Once done let it cool.
Serving the Black Sesame Banana Bread
My friend Jan from Millie Lottie Totes come over today and it was such a good idea to slice the bread and then toast it on a skillet with more vegan butter. It made the flavors of the black sesame pop out more. Drizzling some Truffle Honey didn't hurt either.
I didn't get to taste the bread before I served it to Jan and I have to say we were both surprised at how good it was. That is always a good thing right?
For more Filipino inspired goodness in your life follow along on Instagram, Facebook or Pinterest. Or subscribe to get these recipes in your inbox. And if you make this recipe. I would love to see it. Tag your Instagram snaps with @rezelkealoha and #rezelkealohaeats.
Ingredients
Dry Ingredients
- 1 Cup Cassava Flour
- ½ Cup Coconut Sugar
- 1 Teaspoon Baking Soda
- ¼ Cup Sesame Seeds
- 1 Teaspoon Salt
Wet Ingredients
- ½ Cup Melted Vegan Butter
- ¼ Cup Black Sesame Paste
- 2 Super Ripe Bananas
- 2 Eggs
- ½ Cup Nut Milk
Extras and Equipment
- Extra Sesame Seeds to Sprinkle on Top
- Truffle Honey to Serve
- Loaf Tin
- Parchment Paper
- Coconut Oil Spray
Instructions
- Pre-Heat oven to 350F Degrees. Spray a loaf tin with coconut oil and line with parchment paper.
- Put all the dry ingredients into a bowl and mix well.
- In a separate bowl melt the black sesame paste and vegan butter in the microwave. Start with 30 seconds and check if it's melted. If not set for another 30 seconds.
- Mash in the bananas and nut milk into the black sesame mixture and then add in the eggs and mix well.
- Pour the banana mixture into the wet ingredient bowl and mix until smooth.
- Pour into the loaf tin and bake for 45-50 minutes. Check at the 45 minute mark with a cake tester or skewer. When it comes out clean take it out if there is still batter keep cooking and checking every 5 minutes. Once done let it cool.
- To Serve Slice and serve with truffle honey.
Gomez says
Eggs are not considered vegan, nor is honey, but the recipe looks delicious!
Rezel Kealoha says
Hi! Thanks for stopping by. I don't believe I said this recipe was vegan through out my post, just that it's gluten free. I did use vegan butter, but apart from that as you said eggs and honey is not vegan.
Adina says
Can another type of flour be used, if so what’s the quantity?
I often use almond flour but unsure about the proportions for this substitution
Rezel Kealoha says
Hi Adina, I have only tested the recipe using Cassava Flour so I will not be able to give you the correct answer. If you do care to experiment cassava flour absorbs more liquid so you will probably need to add more milk.