Here’s a healthy, delicious recipe for Banana Bread with a toasty Sesame Seed Crust.  Infused with ginger, it’s moist and flavorful. Vegan-adaptable, and can be made with sourdough starter. Video.

Here's a healthy, delicious recipe for Banana Bread with a toasty Sesame Seed Crust.  Infused with ginger, it's moist and flavorful. Vegan-adaptable, and can be made with sourdough starter.

What I love about this Banana Bread Recipe!

Call me biased, but this is one of the best recipes for Banana Bread I’ve had! What makes this recipe unique is the sesame seed crust, giving the banana bread a delicious texture and toasty flavor. It’s infused with a bit of ginger too!

It’s also vegan- adaptable, using flax eggs. And lastly, you can use your sourdough discard or sourdough starter if you like!  So many fun options! And just imagine how good you will feel when you pull this beauty out of the oven. You can thank Tonia for this recipe!

Watch how to make Banana Bread (Video)

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

Banana Bread Instructions

It starts with the toasty sesame seed crust!

sesame seed crust

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

sesame seed crust

In a large bowl, mash the ripe banana with a potato masher. You’ll need 1 ¾ cups ( or see notes for using starter).

In the same bowl, whisk the mashed banana with the oil, maple syrup, eggs (or flax eggs) and vanilla. Stir in the spices and salt.

Whisk in the baking soda, and then the flour. Fold in walnuts if you like. You’ll have a thick batter.

I like toasted pecans or walnuts–  but do as you please. I know how strongly some of you feel that nuts have no business being in banana bread. 🙂

Pour into the loaf pan.

To create a pretty top, split a banana (less ripe is better here) and sprinkle with brown sugar or coconut sugar. Cut through the peel, then remove the peel.

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

Bake in a 350F oven for 50-55 minutes, until puffed and golden.

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! Beautiful!

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

Maple Tahihi Sauce

So, the icing on the cake, sp to speak is this Maple Tahini Sauce!  It is seriously heavenly- so please don’t skip this!

Maple Tahini Sauce for Vegan Banana Bread

How to serve Banana Bread

Slice up the banana bread, toast it in a toaster oven til the edges are crispy, then drizzle on the Maple Tahini sauce. The Maple Tahini sauce is a revelation. I literally could drink this.

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

Banana Bread Storage

Banana bread will keep up to 4-5 days on the counter, lightly covered, or up to a week in the refrigerator, If you live in a humid climate, refrigerate, to prevent mold growth. Freeze in slices for up to 3 months, and reheat in your toaster oven.

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

Enjoy the Banana Bread! Please tell us what you think and any of your modifications below.

Happy Baking!

Sylvia


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Here's a healthy, delicious recipe for Banana Bread with a toasty Sesame Seed Crust. Infused with ginger, it's moist and flavorful. Vegan-adaptable, and can be made with sourdough starter.

Banana Bread with Sesame Seed Crust

  • 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

Here’s a healthy, delicious recipe for vegan Banana Bread with a toasty Sesame Seed Crust.  Infused with ginger, it’s moist and flavorful. Vegan-adaptable and can be made with sourdough starter.


Ingredients

Units Scale

Loaf Pan Prep: (optional, or sub parchment

Banana Bread: 

  • 1 3/4 cups (4 bananas) ripe bananas (see notes)
  • 1/3 cup olive oil, coconut, grapeseed oil or other )
  • 1/2 cup maple syrup
  • 2 eggs (or use flax eggs, see notes)
  • 1 teaspoon vanilla
  • 3/4 teaspoon sea salt
  • 1 teaspoon baking soda
  • 1/4 cup brown sugar or coconut sugar
  • 1 teaspoon ground ginger (or use freshly grated ginger, 1 tablespoon)
  • 1 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 2 cups (250 grams) flour, all-purpose

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. Prep Loaf Pan: Oil the sides and bottom of a 9 x 5 loaf pan with a teaspoon of oil.  Sprinkle sesame seeds in  on top of the oil, and shake pan around so they are coating the bottom and sides fairly evenly.  Set pan aside.
  3.  In a large bowl mash the bananas. Add oil, maple syrup, eggs and vanilla and whisk.
  4. Stir in the salt, baking soda,  brown sugar, ginger, cinnamon, allspice until well blended. Whisk in the flour. Fold in nuts if you like. This will be quite thick. 
  5. 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.
  6. Bake on the middle rack at 350F for 50-55 minutes or until a skewer comes out clean.  Cool in pan for about 20 minutes.  Carefully turn out onto a cooling rack.
  7. 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

STARTER: Feel free to use ¾ cup sourdough starter, and reduce the banana by ¾ cup. 

Flax Eggs:  Mix 2 tablespoons ground flax seed with 6 tablespoons water, and let sit 5 minutes. This makes 2 flax eggs. Use in place of the eggs in this recipe. 

TOP: 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: Best Banana bread, vegan banana bread, banana bread recipe, sourdough banana bread, vegan banana bread recipe, sourdough discard banana bread

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Comments

  1. I’ve tried several other recipes for banana bread, but I like this one the best. It’s not too sweet, but packs loads of flavor. Great idea to put a banana on top! And yes, the tahini dressing is brilliant

  2. Absolutely love this recipe. What a brilliant suggestion to make a sesame seed crust. Elevates the banana bread to something special and the slices on top make it picture perfect too.

  3. This recipe rocks! Could not believe banana bread could be so delicious. You made me a star with my neighbours for Canadian thanksgiving dinner. Lol.
    It took longer to cook than called for but that may be because of the difference in Canadian and US flour. But what came out of the oven was a work of art! Thank you Sylvia. You are brilliant!!

  4. Absolutely amazing!!!! I skipped the sugar and added milk chocolate chips instead. I didn’t have sesame seeds and even without them the whole thing turned out amazingly! I brought this to my friends house in Charlotte and they loved it!! Thank you!!

  5. Absolutely loved this! The sesame crust and ginger made this banana bread out of the ordinary. My husband and I ate almost half the loaf right after it came out of the oven. I chanced it and used plain yogurt instead of the sourdough starter. Seemed ok! And also sprinkled some sesame seeds on top. Fab recipe.

    1. Hi, I haven’t tried this, but my guess is a GF flour blend, like Bob’s Red Mill would be fine here!

  6. WOW!!! I have been using the same banana bread recipe for 30 years from an old(beloved) bed & breakfast cookbook, so enticing me to change was big! When I saw your recipe I decided to go for it. AMAZING!!! So flavorful and I can’t believe what a grand difference the seasame seeds make! Adding the banana to top makes it feel like I am a real baker! Thank you SO much for your creative yet approachable recipes. You are the Best!!!

  7. The sesame seeds are the wow factor in this recipe! I used real eggs and followed the notes for extra banana in place of sourdough starter. I omitted the sugar and, next time, will decrease the maple syrup, because the extra banana makes this loaf plenty sweet.

  8. Sylvia! Great recipe! I’m snowed in so I used what I had.
    Subbed egg replacement from flax eggs, black sesame for white, date syrup for maple cuz i only have enough for the tahini sauce, used 5 bananas vs. sds, and added a teaspoon of 5 spice powder in addition to freshly ground allspice & half if your recommendation for cinnamon. So bummed, I forgot the nuts, but with the sesame hopefully that shines through. Didn’t do the toppings since I didn’t have an less ripe banana.
    Can’t wait to enjoy it!

  9. Please consider including weights in your recipes. Many of us vastly prefer weights over volume since it avoids discrepancies in measurements and insures a reproducible product, not to mention produces fewer dishes to wash! The recipe is interesting, but I likely won’t try it without weights (The banana, sourdough starter and brown sugar/coconut sugar are all places for significant volume measurement error).

    1. Hi Mary- If you click on the “M” in the recipe card it should convert it to metric. 🙂

      1. Oh wow, thanks for that tip on how to switch from imperial to metric. I didn’t even see those tabs in the recipe card, but I do now! ♥️

  10. Made this banana bread yesterday. What an amazing and delicious recipe ! Just right on the sweetness and texture. I used ground ginger and instead of adding nuts, I chopped crystallized ginger
    ( 1/3 to 1/2 c. ) and added to the batter. What a fantastic pop of flavor. I also did the banana on top. So lovely. Did not have tahini so we made a peanut butter and honey spread. Although, it needs almost nothing . Great recipe ! Am enjoying your site and recipes.

  11. Loved it. Would never have thought to line the time with sesame seeds or the tahini spread. Like all your recipes inventive and delicious. Thank you x

  12. This turned out great, eventhough I forgot the eggs. Fluffy, moist and with just the right amount of spice.
    I love it!

  13. 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!

  14. 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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