Banana Bread Sesame Seed Crust (Printable Version)
Moist banana bread with a sesame seed crust, kissed with ginger and maple. Vegan and sourdough adaptations offered.
# Ingredients:
→ Loaf Pan Preparation
01 -
1 teaspoon olive oil
02 -
3–4 tablespoons sesame seeds
→ Banana Bread Batter
03 -
1 3/4 cups ripe bananas, mashed (approximately 4 bananas)
04 -
1/3 cup olive oil or neutral vegetable oil
05 -
1/2 cup maple syrup
06 -
2 eggs
07 -
1 teaspoon vanilla extract
08 -
3/4 teaspoon sea salt
09 -
1 teaspoon baking soda
10 -
1/4 cup brown sugar
11 -
1 teaspoon ground ginger or 1 tablespoon freshly grated ginger
12 -
1 teaspoon ground cinnamon
13 -
1/4 teaspoon ground allspice
14 -
2 cups all-purpose flour (250 grams)
→ Optional Additions
15 -
1/2 cup chopped walnuts or preferred nuts
16 -
1 banana for topping (not overly ripe), sliced lengthwise
17 -
Brown sugar for topping
18 -
1/2 cup chocolate chips
→ Tahini Maple Spread (optional)
19 -
2 tablespoons tahini paste
20 -
2 tablespoons coconut oil, softened
21 -
1 tablespoon maple syrup
22 -
Pinch of sea salt
# Steps:
01 -
Set oven to 175°C. Arrange rack in the middle position.
02 -
Grease a 23 x 13 cm loaf pan thoroughly with olive oil. Sprinkle sesame seeds along the base and sides, tilting the pan to coat evenly. Set aside.
03 -
Mash bananas thoroughly in a large bowl. Add oil, maple syrup, eggs, and vanilla extract. Whisk together until smooth and homogenous.
04 -
Stir in sea salt, baking soda, brown sugar, ground ginger, cinnamon, and allspice until well blended. Gently incorporate the all-purpose flour, mixing just until fully combined.
05 -
Fold in chopped walnuts or nuts and chocolate chips if using. Batter will be thick.
06 -
Transfer batter to the prepared pan, smoothing the top. If desired, nestle sliced banana along the surface and sprinkle with additional brown sugar.
07 -
Place pan on the middle oven rack. Bake for 50–55 minutes or until a skewer inserted into the centre emerges clean.
08 -
Allow loaf to cool in the pan for approximately 20 minutes. Carefully turn out onto a wire rack and cool completely.
09 -
Mix tahini paste, softened coconut oil, maple syrup, and a pinch of sea salt in a small bowl until smooth and creamy.
10 -
Toast slices if desired and generously spread with Tahini Maple Spread.
# Notes:
01 -
For a vegan loaf, substitute the eggs with flax eggs by combining 2 tablespoons ground flax seed with 6 tablespoons water and allowing to gel for 5 minutes.
02 -
Incorporate 3/4 cup sourdough starter in place of 3/4 cup mashed bananas for a sourdough variation.
03 -
To achieve a decorative top, use a banana sliced lengthwise (unpeeled) and place it gently over the batter before baking.