Sesame Banana Bread
Source: http://www.101cookbooks.com
If you make the bread, mix black and white sesame seeds. The black ones are more visible and seem to lend a more direct sesame flavor. Also, feel free to experiment with the glaze. Initially, I thought I'd try to make a vanilla-tahini glaze, but in the mad dash to get the car packed, I went for the lemon glaze I knew set nicely, (and because the lemon offsets the denseness of the banana crumb nicely)…
Sesame Banana Bread recipe
Ingredients:
1 cup / 4.5 oz / 125g all-purpose flour
1 cup / 5 oz / 140g whole wheat flour
3/4 cup / 4.5 oz / 125 g dark brown sugar (or muscovado)
3/4 teaspoon baking soda
1/2 teaspoon fine grain sea salt
1 1/3 cups / 7 ounces / 200 g toasted sesame seeds
1/3 cup / 80 ml extra-virgin olive oil
2 large eggs, lightly beaten
1 1/2 cups / 12 oz / 340 g mashed, VERY ripe bananas (~3 bananas)
1/4 cup / 60 ml plain, whole milk yogurt
1 teaspoon freshly grated lemon zest
For the glaze:
1/2 cup / 3 oz / 85 g sifted dark brown sugar (muscovado)
1/2 cup / 2 oz / 55g confectioners' sugar
4-6 teaspoons freshly squeezed lemon juice
1 cup / 4.5 oz / 125g all-purpose flour
1 cup / 5 oz / 140g whole wheat flour
3/4 cup / 4.5 oz / 125 g dark brown sugar (or muscovado)
3/4 teaspoon baking soda
1/2 teaspoon fine grain sea salt
1 1/3 cups / 7 ounces / 200 g toasted sesame seeds
1/3 cup / 80 ml extra-virgin olive oil
2 large eggs, lightly beaten
1 1/2 cups / 12 oz / 340 g mashed, VERY ripe bananas (~3 bananas)
1/4 cup / 60 ml plain, whole milk yogurt
1 teaspoon freshly grated lemon zest
For the glaze:
1/2 cup / 3 oz / 85 g sifted dark brown sugar (muscovado)
1/2 cup / 2 oz / 55g confectioners' sugar
4-6 teaspoons freshly squeezed lemon juice
Directions:
Preheat the oven to 350° F, and place a rack in the center. Butter and flour a 9- by 5-inch (23 x 13 cm) loaf pan, or equivalent.
In a large bowl, whisk together the flour, sugar, baking soda, and salt. Add 1 cup / 5 1/2 oz / 150g + 1 tablespoon of the sesame seeds and combine well.
In a separate bowl, mix together the olive oil, eggs, mashed banana, yogurt, and zest. Pour the banana mixture into the flour mixture and fold with a spatula until just combined. Scrape the batter into the prepared pan and bake until golden brown, about 45 minutes. You want to achieve beautiful color on the cake, but at the same time, you don't want to bake all the moisture out of it. So the minute you're in that zone, pull it, erring on the side of under-baking versus over.
Transfer the pan to a wire rack to cool in the pan for 10 minutes, then turn the loaf out of the pan to cool completely.
While the cake is cooling, prepare the glaze. In a bowl, whisk together the sugars and the lemon juice until smooth. When the cake is completely cool, drizzle the glaze on top of the cake, spread with a spatula to cover it, and finish with the remaining sesame seeds.
Serves 10.
In a large bowl, whisk together the flour, sugar, baking soda, and salt. Add 1 cup / 5 1/2 oz / 150g + 1 tablespoon of the sesame seeds and combine well.
In a separate bowl, mix together the olive oil, eggs, mashed banana, yogurt, and zest. Pour the banana mixture into the flour mixture and fold with a spatula until just combined. Scrape the batter into the prepared pan and bake until golden brown, about 45 minutes. You want to achieve beautiful color on the cake, but at the same time, you don't want to bake all the moisture out of it. So the minute you're in that zone, pull it, erring on the side of under-baking versus over.
Transfer the pan to a wire rack to cool in the pan for 10 minutes, then turn the loaf out of the pan to cool completely.
While the cake is cooling, prepare the glaze. In a bowl, whisk together the sugars and the lemon juice until smooth. When the cake is completely cool, drizzle the glaze on top of the cake, spread with a spatula to cover it, and finish with the remaining sesame seeds.
Serves 10.
Prep time: 10 min - Cook time: 45 min
Thank you and Bon Appetite!
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