Banana–Black Sesame Rice Krispies Treats
By Jessica RudolphPublished on October 2, 2025
Time
25 minutes, plus 30 minutes setting
Yield
Makes 18 treats
Ingredients
Before You Begin
If you have one, use a Dutch oven with a light-colored interior to better monitor the color of the browned butter. This recipe was created as part of ATK's Rice Krispies Treats Week, which is not affiliated with, sponsored by, or endorsed by Kellogg’s.
Instructions
- Make parchment sling for 13 by 9-inch baking pan by folding 2 long sheets of parchment paper; first sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of parchment in pan perpendicular to each other, with extra parchment hanging over edges of pan. Push parchment into corners and up sides of pan, smoothing parchment flush to pan. Grease parchment.
- Place 3 cups freeze-dried bananas in zipper-lock bag, press out air, and seal bag. Crush bananas to rough ½-inch pieces; set aside. Measure out 1 cup large marshmallows in bowl and reserve. Melt 16 tablespoons unsalted butter in Dutch oven over medium heat. Cook, stirring and scraping bottom of pot constantly, until milk solids are dark golden brown and butter has nutty aroma, 2 to 4 minutes. Stir in remaining marshmallows, ½ cup black sesame paste, 1 teaspoon toasted sesame oil, ¾ teaspoon table salt, and ¼ teaspoon ground cinnamon and cook, stirring frequently, until marshmallows are just melted, 2 to 4 minutes (some marshmallows may not be fully melted; this is OK). Stir in 10 cups cereal and crushed freeze-dried bananas until fully combined.
- Transfer cereal mixture to prepared pan. Using greased spatula, press cereal mixture into even layer. Microwave reserved 1 cup large marshmallows in bowl until mostly melted, about 30 seconds, stirring with fork until smooth. Let cool until slightly stretchy, 1 to 2 minutes, then, using two forks, drizzle and stretch melted marshmallows into web pattern over surface of bars. Let sit for 30 minutes until set.
- Use parchment sling to lift bars out of pan; discard parchment. Cut into 18 squares and serve. (Bars can be stored at room temperature for up to 3 days.)
Time
25 minutes, plus 30 minutes settingYield
Makes 18 treatsIngredients
Ingredients
Ingredients
Why This Recipe Works
These treats took inspiration from the black sesame banana bread at Tandem Coffee Roasters in Portland, Maine. To replicate the toasty bakery flavor of the original, we started with a base of nutty browned butter (and used a generous amount to make sure the buttery flavor and rich texture came through). We melted in marshmallows and stirred in a big dollop of creamy black sesame paste, plus a sprinkle of salt and cinnamon (which Tandem uses in their banana bread). We crushed up some freeze-dried bananas and stirred them in with the cereal; they provided ample banana flavor without introducing extra moisture that would compromise the treats’ texture, like fresh bananas would.
Before You Begin
If you have one, use a Dutch oven with a light-colored interior to better monitor the color of the browned butter. This recipe was created as part of ATK's Rice Krispies Treats Week, which is not affiliated with, sponsored by, or endorsed by Kellogg’s.
Instructions
- Make parchment sling for 13 by 9-inch baking pan by folding 2 long sheets of parchment paper; first sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of parchment in pan perpendicular to each other, with extra parchment hanging over edges of pan. Push parchment into corners and up sides of pan, smoothing parchment flush to pan. Grease parchment.
- Place 3 cups freeze-dried bananas in zipper-lock bag, press out air, and seal bag. Crush bananas to rough ½-inch pieces; set aside. Measure out 1 cup large marshmallows in bowl and reserve. Melt 16 tablespoons unsalted butter in Dutch oven over medium heat. Cook, stirring and scraping bottom of pot constantly, until milk solids are dark golden brown and butter has nutty aroma, 2 to 4 minutes. Stir in remaining marshmallows, ½ cup black sesame paste, 1 teaspoon toasted sesame oil, ¾ teaspoon table salt, and ¼ teaspoon ground cinnamon and cook, stirring frequently, until marshmallows are just melted, 2 to 4 minutes (some marshmallows may not be fully melted; this is OK). Stir in 10 cups cereal and crushed freeze-dried bananas until fully combined.
- Transfer cereal mixture to prepared pan. Using greased spatula, press cereal mixture into even layer. Microwave reserved 1 cup large marshmallows in bowl until mostly melted, about 30 seconds, stirring with fork until smooth. Let cool until slightly stretchy, 1 to 2 minutes, then, using two forks, drizzle and stretch melted marshmallows into web pattern over surface of bars. Let sit for 30 minutes until set.
- Use parchment sling to lift bars out of pan; discard parchment. Cut into 18 squares and serve. (Bars can be stored at room temperature for up to 3 days.)
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