Sesame Banana Bread

Recipe & Photography: Emily Lawrence

The mellow flavours of tahini, banana and a hint of cardamom make for a satisfying breakfast or snack on the go. A great way to use up spotted and mushy bananas!

Yield: One Loaf

INGREDIENTS

• 1½ cups all-purpose flour
• ½ tsp salt
• 1 tsp baking soda
• ½ tsp ground cardamom
• 3 large very ripe bananas
• ⅓ cup melted coconut oil or vegetable oil
• 1 tsp toasted sesame oil
• 2 large eggs
• ⅓ cup Nuts to You Tahini
• ⅓ cup white sugar, plus ½ tsp to sprinkle on top
• ⅓ cup brown sugar, packed
• 2 tsp vanilla extract
• 1 tsp white and/or black sesame seeds

INSTRUCTIONS

1. Preheat oven to 350ºF. Line an 8½” x 4½” x 2½” loaf pan with parchment paper or lightly grease.
2. In a medium bowl, whisk together flour, salt, baking soda and cardamom.
3. In a large bowl, mash bananas with a fork until smooth. Add oil, sesame oil, eggs, Tahini, both sugars and vanilla. Whisk together, mixing until well combined and smooth.
4. Add dry ingredients to wet ingredients. Fold to combine until all flour is absorbed.
5. Pour batter into prepared loaf pan and flatten with a spatula or back of a spoon.
6. Mix sesame seeds together with ½ tsp sugar. Sprinkle on top of batter.
7. Bake for 45 to 50 minutes or until an inserted toothpick comes out clean.
8. Let cool in the pan for at least 30 minutes. Remove from pan and slice.
9. Can be stored (covered or wrapped) at room temperature for up to 4 days.

< Back to Recipes Home

Other recipes you may enjoy