Here’s a healthy delicious recipe for Sesame Crusted Banana Bread. Feel free to use sourdough starter (optional) and keep it VEGAN (also optional).  Either way, you’ll love how moist and flavorful it is, and the addition of  fresh ginger and sesame seeds give it a beautiful unique twist!

Here's a healthy delicious recipe for Sesame Crusted Banana Bread. Feel free to use sourdough starter (or not) and keep it VEGAN (or not!).  Either way, you'll love how moist and flavorful it is, and the addition of  fresh ginger and sesame seeds give it a beautiful unique twist!

I have a confession. I think this may be the first banana bread I’ve ever made! It’s my friend Tonia’s recipe and turned out wonderfully flavorful and moist and makes good use of the sourdough starter (optional) we both have in our fridge.

This Banana Bread recipe is vegan, or feel to use eggs- either way you’ll love the texture and flavors here!

If you don’t have sourdough starter, not to worry, just add more mashed banana and extra baking powder (see recipe notes!). 

This Banana bread is not only healthy and vegan, but it can also be made with sourdough starter or discard! Infused with ginger, spices and crusted with sesame seeds it is flavorful and moist. #bananabread #veganbananabread #sourdough #yeastless

How to Make Vegan Banana Bread

What I love about this Banana Bread recipe is the beautiful Sesame Seed Crust!

sesame seed crust

Step One: To make the crust, oil a loaf and sprinkle with sesame seeds.

sesame seed crust

Step Two: 

I you want to keep the Banana Bread vegan, make “flax eggs” – mixing ground flax seeds and water. Otherwise whisk 2 eggs.

 

flax egg

Step Three:  Mash 1 cup of ripe banana.

Step Four: Measure out 3/4 cup of sourdough starter. ( or sub this with ¾ more mashed banana- see recipe notes).

sourdough starter

Step Five: Peel and grate some ginger.

Fresh grated ginger gives the Banana Bread and nice flavor- feel free to add a little more for extra punch.

Step Six: Mix the batter up in a bowl with the oil, spices, salt, baking powder, baking soda, maple syrup. Feel free to add nuts.

 

My husband likes walnuts but do as you please.

Step Seven : Pour the battering the sesame lined loaf pan

To create a pretty top, split a banana (less ripe is better here) and sprinkle with brown sugar or coconut sugar.

This Banana bread is not only healthy and vegan, but it can also be made with sourdough starter or discard! Infused with ginger, spices and crusted with sesame seeds it is flavorful and moist. #bananabread #veganbananabread #sourdough #yeastless

Step Eight: Bake in a 350F oven for 50-55 minutes.

This Banana bread is not only healthy and vegan, but it can also be made with sourdough starter or discard! Infused with ginger, spices and crusted with sesame seeds it is flavorful and moist. #bananabread #veganbananabread #sourdough #yeastless

Remove the Banana Bread from the pan and behold the lovely crust!This Vegan Banana bread is not only healthy, it's made with sourdough starter or discard! Infused with ginger and sesame it is full of amazing flavor! #bananabread #veganbananabread #sourdough #yeastless

Step Nine: Make the Maple Tahini Sauce – it is seriously good- so please don’t skip this!!!

Maple Tahini Sauce for Vegan Banana Bread

Slice up the banana bread, toast it if you like and drizzle on the sauce.

This Banana bread is not only healthy and vegan, but it can also be made with sourdough starter or discard! Infused with ginger, spices and crusted with sesame seeds it is flavorful and moist. #bananabread #veganbananabread #sourdough #yeastless

This Banana bread is not only healthy and vegan, but it can also be made with sourdough starter or discard! Infused with ginger, spices and crusted with sesame seeds it is flavorful and moist. #bananabread #veganbananabread #sourdough #yeastless

Whether you have sourdough starter to use up or not, we think you’ll love this Vegan Banana Bread!

Happy Baking!

Sylvia and Tonia

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This Vegan Banana bread is not only healthy, it's made with sourdough starter or discard! Infused with ginger and sesame it is full of amazing flavor! #bananabread #veganbananabread #sourdough #yeastless

Healthy Vegan Banana Bread

  • Author: Tonia | Feasting at Home
  • Prep Time: 15
  • Cook Time: 55
  • Total Time: 1 hour 10 minutes
  • Yield: 8 1x
  • Category: vegan, bread, baked, quick bread
  • Method: baked
  • Cuisine: American
  • Diet: Vegan

Description

This vegan Banana Bread is not only healthy and delicious , it can be made with sourdough starter or discard! Infused with ginger, spices and crusted with sesame seeds it is flavorful and moist.


Ingredients

Scale

Flax eggs (optional, or sub 2 large eggs) 

Loaf Pan Prep: (optional, or sub parchment

Wet ingredients: 

Dry Ingredients:

Optional tasty additions: 1/2 cup chopped walnuts (or other nuts), 1 banana (for the top, not too ripe) and brown sugar for sprinkling, 1/2 cup chocolate chips.

Tahini Maple Spread (optional) 


Instructions

  1. Preheat oven to 350F
  2. Make the Flax Eggs: Mix the flax seeds and water in a small bowl, set aside.
  3. Prep Loaf Pan: Oil a 9 x 5 loaf pan with the teaspoon of oil.  Sprinkle sesame seeds in pan on top of the oil, shake pan around so they are coating the bottom and sides fairly evenly.  Set pan aside.
  4. WET: In a large bowl, whisk mashed banana, oil, sourdough starter (see notes) , maple syrup, sugar, ginger, cinnamon, allspice and flax mixture together until well blended.
  5. DRY: In a small bowl mix flour, salt, baking powder & baking soda
  6. Combine: Add flour mixture to wet and stir to just combined. Pour into the prepared pan ( see notes for adding whole banana slices to the top) and place on a middle rack in a preheated oven.
  7. Bake on the middle rack at 350F for 45-50 minutes or until a skewer comes out clean.  Cool in pan for about 20 minutes.  Carefully turn out onto a cooling rack.
  8. Toast slices of day old banana bread and lavishly spread with Tahini Maple Spread (optional, but heavenly)

Tahini Maple Spread:

  1. Mix all ingredients together in small bowl until smooth and creamy.

Notes

Feel free to use 2 real eggs instead of flax eggs.

Feel free to use 3/4 cup more mashed banana instead of sourdough starter, plus 1 addional teaspoon baking powder.

Feel free to add nuts, seeds, chocolate chips or nibs to the batter.

To add sliced banana to the top, cut an unpeeled banana in half  lengthwise (not too ripe) remove peel and nestle in the batter. Sprinkle with brown sugar.

Nutrition

  • Serving Size:
  • Calories: 283
  • Sugar: 17.2 g
  • Sodium: 245.2 mg
  • Fat: 8.7 g
  • Saturated Fat: 1.2 g
  • Carbohydrates: 48.1 g
  • Fiber: 2.5 g
  • Protein: 4.6 g
  • Cholesterol: 0 mg

Keywords: Vegan Banana bread, healthy banana bread, sourdough banana bread, sourdough discard recipes, vegan banana bread recipes,

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  1. Making sourdough for the first time using your simple sourdough starter. I made this banana bread with the discard from today and WOW! I was a little skeptical with the flavor profile but gave it a shot anyway. My fresh ginger was moldy so I used ginger powder. I used two eggs instead of flax. I topped with the banana halves as directed. It took the full 50 mins for my oven.

    For the spread, I threw out my expired tahini a while ago so I subbed in unsweetened sunflower butter. I used unrefined coconut oil because I prefer the coconut flavor. Everything was AMAZING! I can’t get over how delicious it was and how easily it removed from the loaf pan without leaving behind a huge mess or chunks of bread (that often happens to me so I resort to lining it with parchment, but I only used the avocado oil and sesame seeds like the recipe calls for this time).

    1. I love it Taylor! Your adaptations are inspiring, so happy this worked for you!

  2. This is absolutely the best banana bread we’ve ever had! I made the version you make with sourdough discard and gave some to our neighbors/friends. They think so too. Our consensus is also that the Tahini/Maple/Coconut Oil drizzle is not optional at all and you’re right about it being heavenly!

    I didn’t have chocolate chips so I crumbled some dark chocolate and sunk the pieces below the top. This made them open the top of the loaf in the same way as scoring sourdough bread does. I sprinkled the top with more sesame seeds, some golden flax seeds and a little flaked sea salt for sparkle 🙂

    Thank you again Sylvia and Tonia… So appreciate you!

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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