This gluten free black sesame banana bread is a moist, tender quick bread inspired by Japanese flavors. Made with simple pantry ingredients and naturally dairy-free, it has a rich banana taste with a subtle nutty crunch from black sesame seeds. It is easy to prepare, budget-friendly, and perfect for using up very ripe bananas.

Why You’ll Love This Recipe

This recipe is made with only brown rice flour, so there is no need for expensive gluten free flour blends or gums. The texture is soft and moist without being gummy, and the flavor is lightly sweet with warm hints of cinnamon and vanilla. Black sesame seeds add a unique taste and gentle crispiness, making this banana bread feel special while still being simple and comforting. It is also naturally dairy-free and suitable for many common food sensitivities.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 ripe banana, well mashed (about ½ cup mashed banana)
⅓ cup olive oil or another neutral light oil
½ cup brown sugar, packed
¼ teaspoon ground cinnamon
¼ teaspoon pure vanilla extract
2 large eggs, at room temperature
1 ¼ cups brown rice flour
½ teaspoon baking soda
1 teaspoon aluminum-free baking powder
1 pinch salt
¾ cup milk or dairy-free milk alternative
¼ cup black sesame seeds, finely crushed for best texture

Directions

Preheat your oven to 325°F (165°C). Grease a standard loaf pan and set it aside.

In a medium bowl, mash the ripe banana until smooth. Add the oil, brown sugar, cinnamon, vanilla extract, eggs, and milk. Whisk until the mixture is well blended.

In a large mixing bowl, add the brown rice flour, baking soda, baking powder, and salt. Whisk the dry ingredients to evenly distribute everything.

Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined. The batter will be thinner than traditional banana bread batter; this is normal. Do not overmix.

Fold in the crushed black sesame seeds. Pour the batter into the prepared loaf pan and smooth the top.

Bake for 45 to 50 minutes, or until the center is set. If the top browns too quickly, loosely cover the loaf with foil during the last part of baking.

Remove from the oven and allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack. Let it cool completely before slicing.

Servings and timing

This recipe makes 1 standard loaf, which yields about 8 slices.

Preparation time: 10 minutes
Baking time: 45–50 minutes
Total time: approximately 1 hour

Variations

For a sweeter loaf, add an additional ¼ cup of brown sugar to the batter.
If you cannot eat sesame seeds, you may omit them or substitute poppy seeds or whole flax seeds.
For added texture, fold in ¼ cup of shredded coconut or dairy-free chocolate chips.
To enhance the banana flavor, use an extra half banana and reduce the milk slightly to keep the batter balanced.

Storage/Reheating

Store the banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap individual slices tightly and freeze for up to 4 months.

To reheat, warm slices gently in the microwave for 15–20 seconds or let them thaw at room temperature if frozen.

FAQs

Can I use white rice flour instead of brown rice flour?

No, white rice flour will make the bread gummy in the center. Brown rice flour is essential for the correct texture.

Is this banana bread very sweet?

This bread is mildly sweet. If you prefer a sweeter loaf, you can increase the brown sugar slightly.

Can I make this recipe dairy-free?

Yes, the recipe is naturally dairy-free when you use a dairy-free milk alternative.

Do I need xanthan gum or another binder?

No, this recipe works without any gums because the brown rice flour and eggs provide structure.

Can I omit the black sesame seeds?

Yes, you can leave them out or replace them with another seed if needed.

Why is the batter runny?

The batter is thinner than traditional banana bread batter by design. This helps create a moist, tender crumb.

How do I know when the bread is done?

Insert a toothpick into the center of the loaf. If it comes out clean, the bread is fully baked.

Can I use another type of oil?

Yes, any neutral-flavored oil will work well in this recipe.

Can I make this recipe egg-free?

This recipe was developed with eggs, and removing them may change the texture significantly.

Can I turn this into muffins?

Yes, you can bake the batter in a muffin tin at the same temperature, checking for doneness after about 20–25 minutes.

Conclusion

Gluten free black sesame banana bread is a simple yet unique quick bread that combines ripe bananas with the rich flavor of black sesame seeds. With minimal ingredients and an easy method, it is perfect for everyday baking or sharing with family and friends. This recipe proves that gluten free baking can be affordable, flavorful, and deeply satisfying.

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