Black Sesame Buckwheat Banana Bread

March 15, 2016
4 Ratings
Photo by Aria Alpert Adjani
  • Makes 1 loaf
Author Notes

I happened to have black and blond sesame seeds in the house and so used a mixture of both here (pretty, right?!) but if all you have are blond use them. Still divine. I bet you could make this gluten free too and just swap out the spelt flour for an all purpose gluten free one. Also, next time I make this I am going to add some chopped dark chocolate cause damn that would make this even more delicious. —Aria Alpert Adjani

What You'll Need
  • 3/4 cup whole spelt flour
  • 1/2 cup buckwheat flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 2 tablespoons black or blond toasted sesame seeds, more for sprinkling on top
  • 1/2 cup coconut sugar or unrefined brown sugar
  • 2 eggs
  • 2 teaspoons real vanilla extract
  • 1/3 cup plain goat kefir or buttermilk
  • 1/3 cup mild fruity extra-virgin olive oil
  • 1/2 cup roasted sesame tahini
  • 3 large ripe bananas, mashed
  • 2 tablespoons raw sugar, for sprinkling on top
  1. Preheat oven to 350°. Butter one 9 x 5 x 3-inch loaf pan.
  2. In a large bowl, whisk the sugar, eggs, vanilla extract, kefir or buttermilk, olive oil and tahini until smooth. Mix in the mashed bananas until incorporated. Then slowly mix in the flour mixture until combine.
  3. Pour the batter into the prepared pan. Then sprinkle a few handfuls of sesame seeds and raw sugar cover the top. Bake for 50 minutes to 1 hour, until a tester comes out with only a few moist crumbs.
  4. Store leftovers in an airtight container at room temperature for a good few days.

See what other Food52ers are saying.

1 Review

cholula June 13, 2018
I had everything in my kitchen except the buttermilk. And love buckwheat so just had to give it a go. I even had the tahini from another recipe that needed to be used up. So I tried this unusual banana bread and was it good! Plan on making it again very soon.