Description
This Sesame Banana Bread is moist and fluffy with a nutty flavor from tahini, and great texture from toasted black and white sesame seeds.
Ingredients
Scale
- 2 tbsp white sesame seeds, divided
- 2 tbsp black sesame seeds, divided
- 1 3/4 cups all purpose flour
- 3/4 teaspoons baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon kosher salt (1/2 tsp fine salt)
- 2 large eggs, at room temperature
- 3/4 cup light brown sugar, packed
- 1/3 cup vegetable or canola oil
- 1/4 cup tahini paste (sesame seed paste)
- 3 to 4 medium overripe bananas, mashed (1 1/2 cups)
- 1/4 cup sour cream or plain, full fat Greek yogurt (at room temperature)
- 1 teaspoon vanilla extract
Instructions
- Heat oven and prep pan: Preheat oven to 350°F. Grease a 9×5 inch loaf pan. Line with parchment, overhanging on two sides. Grease and flour parchment.
- Toast sesame seeds: In a small skillet, add 1 tablespoon each of white and black sesame seeds. Turn the heat to medium and toast the seeds for about 2-3 minutes, stirring frequently, or until fragrant and the white seeds are lightly golden. Transfer to a bowl.
- Mix dry ingredients: In a large bowl, whisk together flour, baking soda, baking powder and salt.
- Mix wet ingredients: In another bowl, whisk together eggs and sugar until well-combined. Whisk in oil and tahini. Stir in sour cream, mashed bananas and vanilla.
- Combine wet and dry: Stir dry ingredients into wet ingredients in 2-3 additions until just combined. Do not over-mix. Stir in toasted sesame seeds.
- Bake: Pour batter into the prepared pan and smooth out the top. Sprinkle the remaining untoasted sesame seeds evenly over the top. Bake on the center rack of the oven for 45-55 minutes or until a tester inserted into the center comes out clean.
- Cool and serve: Cool in the pan for 8-10 minutes, transfer to a wire rack and allow to cool completely. To serve, I suggest topping the bread with softened butter, a drizzle of honey or maple syrup and a sprinkle of flakey salt. Enjoy.
Notes
You can substitute dark brown sugar, but not white granulated sugar.
Use enough bananas to yield 1 1/2 cups mashed. This might be 3 or 4.
After slicing into the banana bread, you can store it in an airtight container and leave it on the counter at room temperature for up to 2 days. You can store it in the refrigerator for up to 5-7 days. You can also wrap it in plastic wrap and store it in the freezer for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1/10 of loaf
- Calories: 300
- Sugar: 15g
- Sodium: 235mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 39mg
