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Banana Bread with Sesame Seed Crust Recipe

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.

4.8 from 155 votes
70 mins
Total Time
8
slices
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Banana Bread with Sesame Seed Crust

How to Make the Best Banana Bread with Sesame Seed Crust

This Banana Bread with Sesame Seed Crust takes a classic comfort food and elevates it with a toasty, nutty twist. The sesame seeds create a beautiful golden crust that adds both visual appeal and a wonderful crunch to every slice. Infused with warm ginger and cinnamon, this bread is incredibly moist and flavorful—perfect for breakfast, a snack, or dessert.

What makes this recipe special is its versatility. It’s naturally sweetened with maple syrup and ripe bananas, making it a healthier option than traditional banana bread. The recipe is also easily adaptable for vegan diets by simply swapping the eggs for flax eggs. Whether you’re looking for a nourishing breakfast option or a satisfying afternoon treat, this bread delivers.

Don’t skip the optional Tahini Maple Spread—it’s absolutely heavenly on warm, toasted slices. The combination of creamy tahini, sweet maple, and a hint of salt perfectly complements the ginger-spiced banana bread. Make a loaf today and discover why this unique variation is sure to become a new favorite.

Banana Bread with Sesame Seed Crust

Banana Bread with Sesame Seed Crust

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.

4.8 from 155 votes
CourseBread
CuisineAmerican
Keywordbanana bread, vegan banana bread, sesame seed crust, sourdough banana bread, healthy banana bread
Prep Time15 mins
Cook Time55 mins
Total Time70 mins
Servings8 slices
Calories283kcal
AuthorAlex Raeburn
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Ingredients

Sesame Seed Crust

Banana Bread

Tahini Maple Spread (Optional)

Instructions

Prepare the Pan

  1. Oil the sides and bottom of a 9 x 5 loaf pan with a teaspoon of oil. Sprinkle sesame seeds on top of the oil, and shake pan around so they are coating the bottom and sides fairly evenly. Set pan aside.

Make the Batter

  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, mash the bananas. Add oil, maple syrup, eggs, and vanilla and whisk until combined.
  3. Stir in the salt, baking soda, brown sugar, ginger, cinnamon, and allspice until well blended. Whisk in the flour. Fold in nuts if desired. The batter will be quite thick.

Bake

  1. Pour batter into the prepared pan and place on a middle rack in the preheated oven.
  2. Bake for 50-55 minutes or until a skewer inserted in the center comes out clean.
  3. Cool in pan for about 20 minutes. Carefully turn out onto a cooling rack.

Tahini Maple Spread (Optional)

  1. Mix together tahini paste, softened coconut oil, maple syrup, and a pinch of sea salt until smooth.
  2. Toast slices of day-old banana bread and spread lavishly with the Tahini Maple Spread.

Notes

  • Use very ripe bananas with lots of brown spots for the best flavor and natural sweetness.
  • For vegan banana bread, substitute 2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for 5 minutes).
  • You can add sliced bananas on top of the batter before baking for a decorative finish.
  • Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
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