If you love banana bread, this fun dairy-free, and gluten free black sesame banana bread is amazing! This moist Japanese sesame cake has slight crispiness from black sesame seeds! This delicious quick bread is also dairy-free.
If you love bananas, this Japanese banana bread recipe is going to be a special treat. I have been enjoying a batch of gluten free banana bars but I still have several very ripe bananas to use up.
My friend, Chef Nagano of Skool Restaurant in San Francisco, shared this gluten free and dairy-free banana bread recipe with me many years ago. When Chef Nagano mentioned her mother’s banana bread recipe, I was intrigued. Her family isn’t gluten free and I was curious how bread could work with only rice flour.
Moist and delicious, this gluten free banana loaf cake recipe is bursting with banana flavor. If you love bananas as much as I do, you will also want to try this moist Gluten Free Banana Bread with fresh cranberries recipe!
Brown rice flour is another key ingredient in my gluten free flour blend recipe. It has bran and adds a bit more texture to baked goods, and it is inexpensive. You can read more about my favorite blends if you don't want to mix individual flours.
Why This Recipe is Great:
- Gluten free food is expensive and many people need to stick to a budget while maintaining a gluten free diet. Brown rice flour is inexpensive and easy to find in stores. Many of my readers are saying they can’t find gluten free flour blends in their stores, so using this recipe is a great way to still bake gluten free.
- This recipe uses only brown rice flour and has no need for Xanthan Gum or any other gum!
- I love this banana bread with sesame seeds recipe. It uses plain, simple ingredients, yet it tastes like it was baked in a professional bakery. This banana loaf bread is that good!
This is the brand of black sesame seeds I like to use in this recipe. They are fun to use in my gf banana bread recipe and in so many other ways including honey sesame candy.
You can find these ground black sesame seeds at many grocery stores in the spice section or via Amazon above. If you have a Japanese market, they will also carry them. (We are lucky to have Mitsuwa, a local grocery store chain nearby.)
Just made this (without sesame seeds) and it’s soooo good! “Cassie E.
How to Ripen Bananas:
The star of this recipe is super-ripe bananas. If your bananas are not quite ripe, you can try some of these hacks:
- Heat the bananas in the oven at 300º F for about 15 minutes.
- Place the bananas in a brown paper bag and close the bag. Check it in 24-48 hours.
- Sometimes you can ask in the produce department for over-ripe bananas. They often have some in the back!
🔑 Sandi says: DO NOT substitute sweet white rice flour in this recipe, or it will turn out very gummy in the middle. This recipe is made with brown rice flour only.
Recipe Step-By-Step Directions:
Step 1: Add the dry ingredients, including the brown rice flour, to a large
Step 2: In a smaller bowl, smush the banana with a fork, add the wet ingredients, and whisk to blend.
Note: this bread is not super sweet. If you want your bread to be sweet, add an extra 1/4 cup of brown sugar to the dry ingredients.
Step 3: Pour the wet ingredients into the dry ingredients and mix well. *NOTE: This batter will be runnier than you are used to, and that is normal!
Step 4: Pour your batter into a prepared greased bread loaf tin and bake at 350º F for 40-45 minutes. 3/4 the way through baking, you may need to put a piece of tin foil over the baking bread.
When the bread is done, remove it from the oven and cool on a cooling rack. Don’t slice it until it is thoroughly cooled!
Expert Tips and Recipe FAQ:
The toothpick test is my favorite way to know if something is done baking. Just insert a toothpick into your bread. If the toothpick comes back clean, your bread is done baking. If there are crumbs or batter on the toothpick, it will need to be baked a little longer.
Do not use white rice flour! If you use white rice flour, this recipe will turn out very gummy and not very edible. Please use brown rice flour as indicated.
You can easily omit the sesame seeds.
You can add anything you like, but please note, this batter is runnier than others, and your heavier mix-ins may sink to the bottom. If you want to use chips, I suggest mini chocolate chips because they are much lighter.
- Feel free to omit the seeds or use poppy seeds if you can’t eat sesame. You may need to add 2 TBSP of additional flour if you omit them.
- You can substitute flax seeds (whole) for the sesame seeds.
- Mini chocolate chips
- Shredded coconut
More Gluten Free Banana Recipes:
Chef Nagano’s Gluten Free Black Sesame Banana Bread
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- 1 ripe banana mashed
- ⅓ cup olive oil or light oil
- ½ cup brown sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon pure vanilla extract
- 2 large eggs
- 1 ¼ cups brown rice flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- pinch salt
- ¾ cup milk or dairy free substitute (I used almond milk)
- ¼ cup black sesame seeds crushed is best
- Preheat oven to 325º F.
- Grease a bread loaf pan.
- Mix all of the wet ingredients in a small mixing bowl.
- Add the dry ingredients to a large bowl and whisk to blend.
- Pour the wet ingredients into the dry ingredients and mix.
- Do not over mix.
- Pour into loaf pan.
- Bake for 45-50 minutes until done in the center.
- If you can’t have sesame, omit the sesame seeds.
- This recipe calls for brown rice flour. Do NOT substitute with white rice flour or another flour or it can turn out gummy in the middle.
- Other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
- To test for doneness, insert a toothpick into the center of the loaf. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the bread needs to bake longer.
- This banana bread will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This post was originally written by me in 2014 and I wanted to update it and reshare it with you because this recipe is perfect if you have limited ingredients.
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(*This post was updated from an older February 2014 post.)