Sesame & Honey Oatmeal Banana Bread オートミールバナナブレッド

This is my mom’s INCREDIBLE banana bread recipe made with 100% oats, perfect for using up slightly spotty bananas. It’s also fantastic for my gluten-free and dairy-free friends who want an easy banana bread—though it’s obviously perfect for anyone craving a delicious treat!

I personally love the texture of the oats, as they give the bread a slightly crumbly yet fluffy breakfast feel. I also add LOTS of dark chocolate and walnuts when I have them!

I remember the first time my mom made this for me; I couldn’t believe it was made with 100% oats because of how fluffy it turned out! This recipe comes together in just an hour, and you’ll be tempted to dive in while it’s still PIPING hot (though I recommend letting it cool slightly before cutting a slice to help it settle—but I understand that piping hot banana bread can be irresistible!).

My absolute favorite part of this bread is the crispy sesame seeds that caramelize a bit with the honey. I know it’s an extra step, but it’s truly CRUCIAL, and the nutty flavors pair perfectly with the sweet, oat-y banana bread!

TIPS:

OATS: You can use oat-flour or you can just blend up old-fashioned oats into a powder. If you use steel-cut oats, you may have to blend it for a bit longer to get your oat flour.

BANANAS: Mashing your bananas on a plate makes it easy to create an even banana mixture! The more brown the bananas, the sweeter! It depends on the size of your bananas, but I usually use 1.5 bananas in the banana bread mixture and put the other 1/2 banana on top before baking.

OIL: I love baking with rice oil because it is a neutral oil with a high smoke point! Feel free to use canola oil or any other neutral oil.

CHOCOLATE: I like to chop up a bar of dark chocolate, but you can add chocolate chips if you only have those on hand! Measure with your heart 😉

HONEY: When you drizzle the honey on top of the batter before you bake the banana bread, I like to use the back of a spoon to evenly spread out the honey onto the bananas.

SESAME SEEDS: I only sprinkle the sesame seeds on the ares where the banana is not covering the batter. I like the look of the sesame seeds and bananas next to each other, but this is a personal preference!

As always, if you make this banana bread, tag me on social media platforms @takahasheats!! I can’t wait for you to taste this 🙂

Itadakimas! いただきます！

Sesame Honey Oatmeal Banana Bread

This nutty and fluffy oatmeal banana bread is topped with crispy sesame seeds and a honey caramelized banana that might become your new favorite way to use up spotty bananas!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Course Bread, Breakfast, Dessert, Snack

Cuisine American, Japanese

Servings 1 Loaf (18×9×6cm size)

Ingredients

  

Ingredients

[A]

• 115 g oats
• 5 g baking powder

[B]

• 125 g banana
• 1 egg
• 30 g honey
• 20 g rice oil or any vegetable oil
• Vanilla oil or vanilla extract
• Pinch of salt

[C]

• Chocolate

[D]

• 1/2 banana cut in half
• 1 tbsp sesame seeds
• 1 tbsp honey

Optional:

• 1 tsp cinnamon
• 1/2 tsp cardamom

材料

[A]

• 115 g オーツ
• 5 g ベーキングパウダー

[B]

• 125 g バナナ
• 1 個 卵
• 30 g ハチミツ
• 20 g ライスオイル（またはお好きな植物油）
• バニラオイルまたはバニラエッセンス
• 塩 ひとつまみ

[C]

• チョコレート

[D]

• 1/2 本 バナナ（半分に切る）
• 1 大さじ ごま
• 1 大さじ ハチミツ

オプション:

• 1 小さじ シナモン
• 1/2 小さじ カルダモン

Instructions

 

Directions

• Blend the oats until a fine powder and add the baking powder; set aside for later use.
• Mash the bananas on a plate.
• In a bowl, mix together the banana, egg, honey, oil, vanilla, and salt (all [B] ingredients).
• Mix the [A] oats and baking powder mixture into your wet [B] mixture.
• Set the batter aside and line your baking tray with parchment paper (preheat your oven to 180°C or 355°F during this step).
• Stir the chocolate into the batter and pour it into the baking tray.
• Cut your topping banana in half and drizzle honey on top (spread the honey out with a spoon on top of the banana), then sprinkle sesame seeds in the areas that are not covered by the banana.
• Bake at 180°C or 355°F for 40 minutes (or until your toothpick comes out clean).
• Remove the banana bread from the baking tray and let it cool on a cooling rack.
• Cut into the warm banana bread and enjoy!

作り方

• オーツを細かい粉状になるまでブレンドし、ベーキングパウダーを加えて混ぜます。後で使うために置いておきます。
• バナナを皿の上でマッシュします。
• ボウルにバナナ、卵、ハチミツ、オイル、バニラ、塩（すべて[B]の材料）を混ぜます。
• [A]のオーツとベーキングパウダーの混合物を、湿った[B]の材料に加えます。
• 生地を置いておき、天板にクッキングペーパーを敷きます（この間にオーブンを180℃に予熱します）。
• 生地にチョコレートを混ぜて、天板に流し込みます。
• トッピング用のバナナを半分に切り、上にハチミツをかけます（スプーンでハチミツをバナナの上に広げます）、その後、バナナがかかっていない部分にごまをふりかけます。
• 180℃で40分焼きます（または、つまようじを刺して何もついてこなければOK）。
• バナナブレッドを天板から取り出し、冷却ラックの上で冷まします。
• 温かいバナナブレッドを切り分けてお楽しみください！

Notes

Once the banana bread has cooled to room temperature, wrap it tightly in plastic wrap and store it in the fridge for up to 4 days. The bread might be a bit hard after being stored in the fridge since it is made with 100% oats, so I recommend microwaving it for 10-20 seconds before eating!

バナナブレッドが常温まで冷めたら、しっかりとラップで包み、冷蔵庫で最大4日間保存できます。100%オーツで作っているため、冷蔵庫で保存すると少し硬くなることがありますので、食べる前に10〜20秒間電子レンジで温めることをおすすめします！

Keyword Baking, banana, Banana bread, Easy Baking, Easy breakfast, Gluten-free, Honey, Oatmeal, Oats, Sesame seeds, オーツ麦, グルテンフリー, バナナ, バナナブレッド, 簡単ベーキング