Black Sesame Buckwheat Banana Bread

A few weeks ago, I mentioned the love my children and husband have with bananas and how I am always left with a seemingly endless supply of overripe ones each week, which has also left me with an even more endless take on many many MANY variations of banana bread recipes. 

But this one my friends, this one I present to you today has quickly become top dog. To be specific, as it was baking away in the oven and this unbelievably yummy scent filled my house, “holy shit” were the words I uttered out. And then I tasted it. Slightly sweet, earthy and nutty from the amazing combinations of ingredients. More profanity came out. Whatever. Say what you will but this is some good shit folks!

My intention was to take pictures of it all pretty and sliced up but before I knew it - we pretty much devoured it right up. Or, more to the point, my hungry little girl did. Yes, I just blamed my 1 year old. Anyway, I beg you, if or when you have some overripe bananas hanging out on your counter, make this bread. Do it. Please. It’s great for a brunch of breakfast bread (as we had it) or even dessert with a nice scoop of something creamy on top. Just make it. It’s fucking delicious.

Black Sesame Buckwheat Banana Bread

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.

  • 3/4 cup whole spelt flour 
  • 1/2 cup buckwheat flour
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp fine sea salt
  • 2 TBS black or blond sesame seeds, more for sprinkling on top
  • 1/2 cup coconut sugar or maple sugar
  • 2 large eggs
  • 2 tsp real vanilla extract
  • 1/3 cup plain goat kefir or buttermilk
  • 1/4 cup mild fruity extra-virgin olive oil
  • 1/2 cup roasted sesame tahini 
  • 3 ripe bananas, mashed
  • 2 TBS raw sugar, for sprinkling on top

Preheat oven to 350°. Butter one 9 x 5 x 3-inch loaf pan. 

In a medium bowl, whisk the flours, baking powder, baking soda, salt, and two TBS of the sesame seeds. Set aside.

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.

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.

Store leftovers in an airtight container at room temperature for a good few days.