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Chef Nagano’s Gluten Free Black Sesame Banana Bread

Sandi Gaertner
Easy gluten free banana bread with black sesame seeds
4.7 from 10 votes
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Gluten Free Bread Recipe
Cuisine American
Servings 10 slices
Calories 234 kcal



  • 1 ripe banana mashed
  • cup olive oil or light oil
  • ½ cup brown sugar
  • ¼ teaspoon cinnamon
  • ¼ teaspoon vanilla
  • 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


  • 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.


  1. If you can't have sesame, omit the sesame seeds.
  2. 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.
  3. Other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
  4. 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.
  5. This banana bread will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.


Serving: 1sliceCalories: 234kcalCarbohydrates: 31gProtein: 4gFat: 11gSaturated Fat: 2gCholesterol: 35mgSodium: 81mgPotassium: 208mgFiber: 2gSugar: 13gVitamin A: 85IUVitamin C: 1mgCalcium: 91mgIron: 1mg
Keyword black sesame banana bread, gluten free black sesame bread
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