This not-so-standard banana bread was the talk of the BA office for a few months (in the best possible way). Some quick tips: Use the ripest bananas possible and tent the bread with foil if it’s browning too quickly.
Recipe information
Yield
8 Servings
Ingredients
⅓
¼
4
1¾
¾
½
½
2
½
2
1
2¼
Need to make a substitution?
Preparation
Step 1
Preheat oven to 350°. Toast 1 Tbsp. white sesame seeds and 1 Tbsp. black sesame seeds in a dry medium skillet over medium, stirring occasionally, until fragrant, about 5 minutes.
Step 2
Blend bananas in a food processor to a smooth purée. Whisk flour, baking powder, baking soda, and salt in a medium bowl. Whisk eggs, oil, tahini, and vanilla in a large bowl. Whisk in brown sugar and banana purée until well blended, then whisk in dry ingredients until just combined. Fold in toasted sesame seeds.
Step 3
Scrape batter into a 9x5" loaf pan and sprinkle with remaining white and black sesame seeds. Bake bread until a tester inserted into the center comes out clean, 60–70 minutes. Let cool completely in pan.
Step 4
Do Ahead: Bread can be baked 5 days in advance; wrap tightly and store at room temperature.