Black Sesame Chocolate Chip Banana (Printable)

Moist banana bread with toasted black sesame and chocolate chips, perfect for any time of day.

# Ingredient List:

→ 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

# Steps:

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

# Expert Advice:

01 -
  • The swirls of toasty black sesame make banana bread taste like something secret you only share with close friends.
  • Every slice always disappears faster than I expect—especially with those gooey chocolate pools inside.
02 -
  • If you overmix the batter, the bread loses its lovely tenderness—I learned that after powering through with an electric mixer.
  • Swirling in a spoonful of black tahini makes the crumb almost marbled and adds a new layer of flavor—definitely not just for show.
03 -
  • If your bananas aren’t quite ripe, roast them in their skins at 150°C (300°F) for 15 minutes to bring out the sweetness.
  • A gentle hand with the spatula makes sure you get a fluffy crumb, not a dense loaf.
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