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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 35 reviews
  • Author: Tonia | Feasting at Home
  • Prep Time: 15
  • Cook Time: 55
  • Total Time: 1 hour 10 minutes
  • Yield: 8
  • 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

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

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Comments

    1. You can use unfed discard starter here. You add it in with the wet ingredients and proceed with the recipe instructions. It is still a quick bake, it doesn’t rise from the starter.

  1. Could you kindly supply this recipe — which seems divine — in a gluten-free format for those of us thus restricted? Thank you so much!

  2. Delicious! I subbed 1/3 cup of the flour for wheat germ and added a little flaked coconut along with walnuts. Thank you again for another great recipe!

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