Sesame Seed Banana Bread
What? Wait, what? Sesame seeds and bananas. You got that right, and this is now my favorite of all the banana bread recipes I’ve made. The pretty little black and white seeds not only look awesome on the top, they go well inside the bread with the added tahini. This bread is fluffy, not too dense, with just a hint of sweetness, and super yummy.
Original recipe from The Conscientious Eater
Prep time: 10 minutes
Cook time: 45 minutes
Makes one large loaf
- 2 flax eggs (2 Tbls. ground flaxseed + 6 Tbls. water)
- 3 ripe bananas, mashed
- ⅓ cup tahini
- ¼ cup aquafaba (liquid from a can of chickpeas)
- 1/4 cup lite coconut milk*
- ¾ cup coconut sugar
- 1½ cups whole wheat flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- ¼ tsp. salt
- 2 Tbls. raw white sesame seeds, divided
- 2 Tbls. black sesame seeds, divided
*The coconut milk isn’t completely necessary, but I had it on hand and wanted to include it with the aquafaba to replace the oil called for in the original recipe.
- Preheat your oven to 350 degrees and grease or line a loaf pan with cooking spray or parchment paper.
- In a small bowl, whisk together the ground flaxseed and 6 Tbls. water for your flax eggs. Let sit for several minutes to thicken.
- In a large bowl, mash the ripe bananas until smooth.
- Add the tahini, aquafaba, coconut milk and coconut sugar. Whisk until smooth.
- Add in the thickened flax eggs and mix again until all the wet ingredients are mixed well.
- In small increments, shake the flour, baking powder, baking soda, and salt over the top of the wet ingredients and mix until just combined.
- Fold in 1 Tbls. each of the sesame seeds.
- Pour the batter into prepared loaf pan and sprinkle the remaining white and black sesame seeds over the top.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Allow to cool before slicing (that’s the hardest part)!
This loaf will freeze well, and I always slice it before wrapping to freeze.
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