Banana Bread with Sesame Crust

This vegan banana bread with a golden sesame seed crust is the loaf I make anytime I want something comforting and wholesome but a little special. The touch of ginger gives it a lift while the sesame crust turns every bite into a nutty delight. Even more fun If you have a sourdough starter napping in your fridge you can use that here too

I first made this banana bread with my kids on a snowy morning—they loved shaking the pan to coat it in sesame seeds and now insist we always make the bread this way

Ingredients

• Ripe bananas: four of them mashed These bring all the natural sweetness and moisture Choose bananas with lots of brown spots for best flavor
• Olive oil: or coconut or grapeseed oil for healthy fats and moist crumb Go with extra-virgin olive oil for a more pronounced flavor
• Maple syrup: natural sweetness and gentle caramel tones Choose pure maple syrup over pancake syrup for real depth
• Eggs: or flax eggs as the binder If swapping for flax check that your flaxseed is fresh for the best texture
• Vanilla extract: for a warm round aroma Use pure extract not imitation for more flavor
• Sea salt: lifts all the flavors and balances sweetness Look for flaky crystals if possible
• Baking soda: for lift and tenderness Ensure it is fresh and not clumping in the box
• Brown sugar: or coconut sugar for deeper molasses notes Choose soft unrefined sugar if available
• Ground ginger: or fresh grated for warmth and brightness Fresh ginger can really wake this loaf up
• Cinnamon and allspice: for cozy sweet-spiced richness Use ground spices that are less than six months old for maximum potency
• All-purpose flour: for structure Avoid using cake flour as it is too light
• Sesame seeds: to line the pan and add nutty crunch Toasted sesame is even better if you have time
• Optional: walnuts banana for the top and chocolate chips for even more fun Go for raw walnuts and chop just before using
• Tahini paste: coconut oil and maple syrup for a creamy decadent spread Use smooth tahini that is not grainy and coconut oil that is softened not melted

Step-by-Step Instructions

Preheat and Prep the Pan:

Oil the bottom and sides of a nine by five inch loaf pan with olive oil to prevent sticking Spread sesame seeds over the oiled pan Swirl and tap until seeds evenly coat the pan

Mix the Wet Ingredients:

Mash four ripe bananas in a large bowl until creamy Whisk in olive oil maple syrup eggs or flax eggs and vanilla until everything is fully combined and glossy

Add Spices and Sugar:

Stir sea salt baking soda brown sugar ground ginger cinnamon and allspice into the wet mix Whisk well until the mixture is smooth and deeply fragrant

Incorporate the Flour and Nuts:

Add flour to the bowl Gently whisk just until mixed Fold in walnuts or chocolate chips if using The batter will be very thick and almost scoopable

Fill the Pan and Add Toppings:

Pour batter into the prepared loaf pan Smooth the top If desired add a halved banana cut side facing up on top Press gently and sprinkle with more brown sugar

Bake to Perfection:

Place loaf pan in the center of a 350F oven Bake for fifty to fifty five minutes until the bread is golden and a skewer in the center comes out with a few moist crumbs Rotate the pan halfway through for even browning

Cool and Remove from Pan:

Let the banana bread cool in the pan for twenty minutes Run a butter knife around the edges Turn out onto a rack to cool completely before slicing

Make the Tahini Maple Spread:

Mix tahini paste coconut oil maple syrup and a pinch of sea salt in a small bowl Stir until creamy and smooth Slather on toasted banana bread slices

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Storage Tips

Store banana bread at room temperature well wrapped for up to three days It stays moist If you plan to keep it longer slice and freeze individual pieces wrapped tightly and pop them in the toaster each morning Fresh from the oven or toasted from the freezer both are fantastic ways to start the day

Ingredient Substitutions

For a vegan loaf use flax eggs and maple syrup For nut allergies skip walnuts and use more seeds such as pumpkin or sunflower You can also swap in whole wheat flour for half of the all purpose if you want extra nutrition Try tahini drizzle on top in place of the spread for a quicker finish

Serving Suggestions

This bread is perfect as a breakfast slice with nut butter or the maple tahini spread It is also great next to coffee or chai in the afternoon For a dessert option lightly toast and serve warm with a scoop of vanilla or coconut ice cream The not-too-sweet loaf even works cubed as the base for banana bread French toast

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Cultural and Historical Context

Banana bread became a classic in home kitchens during the early twentieth century especially during times when preventing food waste was essential Ripe bananas found a delicious new life in baked goods This recipe builds on that legacy by adding a twist with sesame and warming spices making it both nourishing and nostalgic for me

Recipe FAQs

→ How do I keep banana bread moist?

Use very ripe bananas and a touch of oil for moisture. Store cooled bread in an airtight container to prevent drying out.

→ Can I substitute the eggs for a vegan version?

Yes, ground flaxseed mixed with water makes a great egg substitute for a vegan-friendly option.

→ How do I achieve a crunchy sesame crust?

Coat the oiled pan generously with sesame seeds before pouring in the batter, so seeds adhere to the surface during baking.

→ Is it possible to use sourdough starter?

Yes, you can use some sourdough starter instead of part of the banana for extra depth and a slight tang.

→ What additions pair well with this bread?

Chopped walnuts, pecans, or chocolate chips work well. Try sliced banana or a sprinkle of brown sugar on top for extra appeal.

→ How can I make the tahini maple spread?

Combine tahini, softened coconut oil, and maple syrup with a pinch of salt until smooth and creamy for a simple spread.