Put Toasted Black Sesame Seeds (1/3 cup) in a food processor and process until almost all the seeds have been ground into a powder. Add Honey (1/3 cup) to the black sesame powder and continue to process until the mixture turns into a thick paste.
Preheat your oven to 350 degrees F (180 degrees C).
In a bowl, whisk the All-Purpose Flour (1/2 cup), Black Cocoa Powder (1/4 cup), Baking Powder (3/4 teaspoon), Baking Soda (1/2 teaspoon), and Salt (1/2 teaspoon) together until well combined.
In the bowl of a stand mixer, beat the Egg (2) and Granulated Sugar (1/2 cup) until light, add the Black Sesame Paste (1/3 cup) and continue to beat until well combined.
Add the Banana (1 1/2 cup) the bowl of the stand mixer along with the Neutral Oil (1/2 cup), Non-Dairy Milk (1/4 cup) and Vanilla Extract (1 tablespoon). Mix until well combined.
Add the dry ingredients into the wet in three additions, mixing in between additions - once the batter is just blended together, add in 2 teaspoons of the Toasted Black Sesame Seeds (2 teaspoon) and mix to incorporate the seeds into the batter.
Lightly grease a 9x5-inch metal baking pan & line it with a sheet of parchment paper. Pour the batter into the baking pan, top with remaining Toasted Black Sesame Seeds (1 teaspoon), the sliced banana and then sprinkle the remaining sugar.
Bake in the center of your oven for 60-70 minutes.
Let the bread cool in the pan for 10 minutes and then lift the bread by the parchment and onto a cooling rack to rest and cool for at least another 10 minutes before slicing.
Serve warm from the oven with a pat of butter.