The best thing about this banana bread recipe is that a fancy mixer is not required! You only need a mixing bowl, a fork to whisk the eggs, and a strong spoon to stir the batter. The amount of sugar is negotiable. White sugar was asked for in the original recipe in the amount of one cup, but most people—including myself—do just fine with 3/4 cup, and many are content with 1/2 cup.
INGREDIENTS
- 3 ripe bananas, mashed ideally when brown and speckled (290 grams)
- 1/3 cup melted coconut oil (3 oz)
- 1/3 cup (3 oz) tahini plus an additional 2 tbsp for covering the loaf pan
- 2 eggs
- A single vanilla bean
- brown sugar, 1/3 cup (68 grams)
- granulated sugar, 1/3 cup (76 grams)
- All-purpose flour, 1 3/4 cups (245 grams)
- 1/2 tsp. baking powder
- Baking soda, 3/4 teaspoon
- two teaspoons of all-spice
- 1/2 kosher salt spoon4 medjool dates or 1/2 cup chopped dates (optional)
* Two to three tablespoons sesame seeds
PROCEDURE
- Set the rack in the upper centre of the oven and preheat to 350 degrees Fahrenheit.
- Use a fork or potato masher to mash the bananas in a big basin until they resemble a paste.
- Then, combine the wet ingredients—coconut oil, tahini, eggs, vanilla, and sugars—by gently folding them into the banana mixture.
- Add the flour, baking powder, baking soda, allspice, and salt after that. Fold until almost no streaks are visible.
- Dates should be added and folded in until just blended, just before the flour is completely integrated.
- Pour about 2 tablespoons of tahini onto the bottom of the 9" loaf pan, and then use a pastry brush or paper towel to spread it along the bottom and edges until well coated.
- Add your batter to the prepared bread, then sprinkle sesame seeds on top.
- Until the top is golden brown and the tester inserted comes out clean, bake for 55 to 65 minutes.
- After 15 minutes of cooling, remove from pan and let cool completely.
- Enjoy!
- Frozen food can be kept on the counter for up to 5 days.
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Credits
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