Black Sesame Chocolate Banana (View Print Version)

Moist banana bread enhanced with black sesame seeds and chocolate chips for a nutty, sweet treat.

# What You'll Need:

→ Wet Ingredients

01 - 3 ripe bananas, mashed (about 1 1/2 cups)
02 - 2 large eggs
03 - 1/2 cup unsalted butter, melted and cooled
04 - 1/2 cup plain yogurt or sour cream
05 - 1/2 cup light brown sugar
06 - 1 teaspoon vanilla extract

→ Dry Ingredients

07 - 1 3/4 cups all-purpose flour
08 - 1 1/2 teaspoons baking powder
09 - 1/2 teaspoon baking soda
10 - 1/2 teaspoon fine sea salt

→ Mix-Ins

11 - 1/4 cup black sesame seeds, toasted
12 - 2/3 cup dark chocolate chips

→ Optional Topping

13 - 1 tablespoon additional black sesame seeds

# Method:

01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - In a large bowl, whisk together mashed bananas, eggs, melted butter, yogurt, brown sugar, and vanilla extract until smooth and well combined.
03 - In a separate bowl, sift together all-purpose flour, baking powder, baking soda, and sea salt.
04 - Add the dry mixture to the wet ingredients and gently stir until just combined; avoid overmixing.
05 - Fold in toasted black sesame seeds and dark chocolate chips until evenly distributed.
06 - Pour batter into the prepared loaf pan, smooth the top, and sprinkle with optional black sesame seeds.
07 - Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
08 - Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Advice:

01 -
  • This bread turns just-ripe bananas and pantry seeds into slices that taste like a bakery treat nobody expects.
  • Its a no-fuss, one-bowl recipe that delivers a moist crumb and melts pockets of chocolate into every bite.
02 -
  • Overmixing is the enemy here—it can turn the loaf dense instead of soft and moist.
  • Once I learned that toasting sesame seeds separately makes their flavor pop, I never added them raw again.
03 -
  • Always let your bread cool before slicing—otherwise, it can turn gummy and crumbly.
  • Lightly coat chocolate chips in flour before adding to the batter to prevent them from sinking.
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