This recipe swaps out butter and sugar for coconut oil and maple syrup, then adds in black sesame seeds for an extra hit of rich, nutty goodness. It's not super-sweet, so feel free to serve with an extra drizzle of maple syrup or honey.
2 tbsp black sesame seeds, plus 1 tsp for top
500g very ripe, black-spotted bananas (about 4)
100ml coconut oil (melted) or olive oil
125ml maple syrup
2 eggs, beaten
1 tsp vanilla extract
1 tsp white sesame seeds, for top
200g wholemeal plain flour
100g plain flour
2 tsp baking powder
1 tsp bicarb soda
2 tsp cinnamon
pinch of salt
To serve (optional)
200g plain yoghurt
1 banana, sliced
4 tbsp maple syrup or honey
1. Heat the oven to 180C. Lightly oil a deep 25cm x 10cm loaf tin and line with baking paper. Grind the black sesame seeds to a paste in a mortar or coffee grinder.
2. Mash the ripe bananas and combine with the oil, maple syrup, beaten eggs, vanilla and black sesame paste, beating well until smooth.
3. Sift the two flours, baking powder, bicarb, cinnamon and salt in a separate bowl, then tip in the leftover bran as well.
4. Fold the liquid mixture into the dry mixture without over-mixing, and scrape into the loaf pan. Scatter 1 tsp each black and white sesame seeds on top and bake for 1 hour or until an inserted skewer comes out dry. Allow to cool and serve in thick slices with yoghurt, fresh banana and maple syrup.