El Rey's Sesame Banana Bread

banana banana bread bread sesame seed sweet spots tahini

El Rey, NYC

8 Servings

Source

Ingredients

⅓ cup raw white sesame seeds, divided

¼ cup raw black sesame seeds, divided

4 very ripe bananas

1¾ cups cake flour

¾ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon kosher salt

2 large eggs

½ cup vegetable oil

2 tablespoons tahini

1 tablespoon vanilla extract

2¼ cups (lightly packed) dark brown sugar

Method

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.

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.

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.

Do Ahead: Bread can be baked 5 days in advance; wrap tightly and store at room temperature.