Sesame spelt banana bread from Health Nut: A Feel-Good Cookbook (page 253) by Jess Damuck

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Notes about this recipe

  • RaucusBacchus on May 04, 2026

    Great! Given the reviews mention of a dry bread, I swapped 10% of the grain with Rye for moisture retention. Worked great! Tastes great. Not too sweet. Next time: Tahini at room temperature for easer mixing.

  • skvalentine on April 14, 2026

    I liked this! Mine came out a little dry-- I think I overcooked it a bit. I loved the flavor. Used a mix of black and white sesame seeds, and it came out very pretty.

  • ethedens on March 25, 2025

    Agree with other commenter that I like the freezing/thawing technique for the bananas. I was happy with the moisture level. Not to sweet, but it was still a little bland. 3.5/5

  • hbakke on June 27, 2024

    I used white sesame seeds instead of black, so I don't know if that affected the flavor. This was a nice banana bread, but was a little drier than I hoped (probably from the spelt flour). The topping of sugar and sesame seeds would have been nicer if more of it had stuck to the top. I did like the frozen/thawed banana trick. I think it may have amplified the banana flavor. I would try this again with modifications.

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