like father like daughter + whole wheat black sesame banana bread
Moist and wholesome banana bread with a little Asian accent–black sesame. It makes my day.
My dad and I are addicted to bananas. It somewhat makes sense: he was born under the year of monkey. I am–though not a monkey-year-baby–his daughter who inherits the love to bananas from him. This is determined by genes and definitely out of my control.
black sesame banana bread
Makes one 9-inch loaf
2 ripe bananas, mashed
1/2 cup whole milk plain yogurt
2 eggs, beaten
2 tbsp maple syrup or mild honey
1 tsp vanilla
1 3/4 cups white whole wheat flour
1/4 cup ground black sesame seeds
1 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
Preheat the oven to 350F. Lightly grease a loaf pan. Set aside.
In a large bowl, whisk together all the dry ingredients. In another bowl, whisk together all the wet ingredients until smooth. Stir the wet mixture into the dry mixture until just combined. Do not over-mix. The batter will be relatively dry (between the cookie dough and pancake batter).
Transfer the mixture to the prepared pan and smooth the top with the back of a spatula. Bake in the preheated oven until a knife inserted comes out clean, about 1 hour. If the top gets browned quickly, loosely cover the bread with aluminum foil. Let the bread rest in the pan for 10 to 15 minutes then turn it out to cool on a rack.