A loaf of banana bread with a dark black sesame swirl, topped with black and white sesame seeds, with two slices displayed on a white plate. / Un pan de banano con un remolino oscuro de sésamo negro, decorado con semillas de sésamo blancas y negras, con dos rebanadas en un plato blanco.

Black Sesame and Molasses Banana Bread

Kitty FloridoFebruary 23, 2026

This post is also available in ESPAÑOL (SPANISH)

There’s banana bread… and then there’s this banana bread. This Black Sesame and Molasses Banana Bread is nutty, rich, and beautifully layered with a swirl of black sesame complimented by the deep caramel notes from molasses. The bananas keep it soft and tender, while sour cream adds just the right amount of moisture for that perfect, plush crumb.

The contrast between the classic banana base and the bold black sesame layer makes every slice feel a little unexpected — in the best way. Familiar but elevated. The kind of loaf you serve with coffee and casually say, “Oh this? Just something I made.” But honestly, it’s a perfectly balanced banana bread, not too sweet, and with the perfect crumb.

Kitty

Black Sesame and Molasses Banana Bread

Adapted from The Little Epicurean
Makes 8-10 servings

Ingredients:
225 g just-ripe bananas, about 2 medium-sized bananas
150 g light brown sugar
2 large eggs, room temp
¼ cup sour cream
1 teaspoon vanilla
113 g salted butter, melted and slightly cooled
195 g all-purpose flour
1 teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
45 g ground black sesame seeds
10 g molasses
1 teaspoon of white sesame seeds, for decoration
1 teaspoon of black sesame seeds, for decoration

Directions:

Preheat oven to 350°F. Line a 9×4-inch loaf pan with parchment paper and set aside.
In a large bowl, mash together bananas and sugar. Mix in eggs, vanilla and sour cream until well combined.
In a smaller bowl, whisk together flour, baking soda, baking powder and salt.
Add dry ingredients and metled butter to wet mixture. Mix until just combined.
Portion out 250 grams of batter into a separate bowl. Add black sesame powder and molasses. Mix until well incorporated.
Add half of the banana batter to the prepared pan. Alternate adding layers of black sesame batter and banana batter into the prepared loaf pan. When finished, use an offset spatula to smooth the top of the batter into an even layer. If desired, sprinkle with white and black sesame seeds.
Bake for 50–60 minutes, rotating the pan halfway through, until a toothpick inserted in the center comes out clean. If the top browns too quickly, loosely tent with foil.
Let the bread cool in the pan for 10-15 minutes, then unmold and transfer to a wire rack. Allow the bread to cool completely to room temperature before slicing with a serrated knife.

Have you made this recipe?

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