My mom makes the best _____.
What would you fill the blank with? I would put “black sesame dessert soup”. Imagine tahini but nuttier, sweeter, and a rich black shade. Now imagine a whole bowl of that. *hearteyesemoji*
Mama Leung is a traditional Cantonese home cook who has her own version of tomato with scrambled eggs and makes hot soup for dessert. Whether it’s red bean, green bean, chilled mango sago, or black sesame soup, the homemade version is always better than any dessert shop I’ve been to. Mainly because mom uses quality core ingredients and makes sure there is a whole ton of it in each batch! No “more people more water” nonsense at our house.
Even though I make my own meals, some of which can be pretty dang tasty, I still miss mom’s cooking. It has that certain taste, those certain ingredients I don’t usually use. Before I moved out, weekends were my family’s opportunity to try other cuisines. We’d go for diner breakfasts or pasta just to switch things up. But since my weekday diet consists of too much of that, I always request mom’s home cooking when I visit home. Rice and all the veggie side dishes please and thanks.
There is a soft spot in my heart reserved for the flavours of mom’s kitchen repertoire, and black sesame is one of them. My dad is obsessed with black sesame everything too, especially since he isn’t much a chocolate person. Black sesame custard, black sesame mochi, black sesame cheesecake, black sesame ice cream, black sesame swiss rolls, you name it we’ll love it. Naturally, it made its way into my loaf of caramelized banana bread. And oh man this one is a winner!
I’m also kinda obsessed with caramelizing bananas. It takes time but it’s so worth it! Searing them on a pan draws out the natural sugars and provides enough sweetness for the whole loaf. No maple syrup, coconut sugar, honey, stevia, etc.! (Aside from the little bit in the streusel topping) This loaf is a variation of our best banana bread ever and is also flavoured with Rodelle’s Pure Vanilla Extract and fragrant roasted black sesame. Triple yum.
For breakfast, I love to heat a thick slice of this caramelized banana bread in the oven for a few minutes to get that crisp crus again. Then I’ll wash it all down with a glass of chilled almond milk. Perfect breakfast, I’d say.
- "WET" MIXTURE
- 3 large very ripe bananas, sliced lengthwise
- ½ cup dates, softened in hot water for 10 minutes if needed
- ¾ cup almond milk
- 1 tsp Rodelle Pure Vanilla Extract
- 1 tbsp chia seeds
- 2 tbsp melted coconut oil
- A pinch of salt
- "DRY" MIXTURE
- 1½ cup quick oats, ground into flour
- ¼ cup raw quinoa, ground into flour
- ¼ cup finely ground black sesame seeds*
- 1 tsp baking powder
- 1 tsp baking soda
- STREUSEL
- 2 tbsp turbinado (raw) sugar
- 3 tbsp finely ground black sesame seeds*
- 1 tbsp softened coconut oil
- Preheat oven to 350⁰F and grease or line a loaf pan with parchment paper. Set aside.
- Heat a large frying pan over medium heat and spray a little bit of oil to prevent bananas from sticking. Once pan is hot, add the bananas cut side down and let it sizzle until the bottom is caramelized. Flip and cook until the other side is golden brown too. The whole process should take 10 to 12 minutes.
- While the bananas are cooking, whisk together all the "dry" mixture ingredients in a large mixing bowl.
- Blend the caramelized bananas with the rest of the "wet" mixture ingredients in a food processor until smooth. Add this "wet" mixture to the "dry" mixture and use a spatula to mix until evenly incorporated. Transfer the batter into the prepared loaf pan.
- In a bowl, mix the streusel ingredients together with a fork until crumbly. Spread the streusel mixture over the top of the batter and bake it for 65 to 70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the loaf to cool completely on a wire rack before slicing.
Recipe based off our Toasted Coconut, Pecan & Chocolate Banana Bread
This banana bread is a unique and creative take on the classic quick breead! I’ve never used sesame seeds in baking, but Im sure it lends a nutty taste!
Been following you guys on Facebook for some time. Excellent recipes and execution. I hear black sesame is good for your hair as well – Asian talk lol
If you were to choose a recipe that best represented Vancouver, what would it be? (probably something synonymous with rain eh?)
– Benjamin (VancityAsks)
Hi Benjamin, we’re so glad you have been enjoying our posts! We think brunch-y items like benedicts represent Vancouver well; Vancouverites love a good brunch!
Hello, i love black sesame. May I know what can i sub for the banana? And can i use almond flour for the quinoa ?
You can try using unsweetened applesauce instead of banana. I haven’t tested the recipe with almond flour, but you can definitely give it a try.
Thank you for your prompt reply! If I am using unsweetened applesauce for the banana, how much should I use?
Around 1 1/2 cups. Usually 1 banana becomes 1/2 cup when mashed.