Side Pannel
Black Sesame Swirl Banana Bread
Black Sesame Swirl Banana Bread
- Recipe Submitted by maryjosh on 09/06/2018
Ingredients List
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large ripe bananas, mashed
- 2 large eggs
- 1/2 cup granulated sugar, plus more for sprinkling on top
- 1/2 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
- 2 tablespoons black sesame tahini
- 2 tablespoons black sesame powder or finely ground black sesame seeds
Directions
Preheat oven to 350 degrees F. Butter and line a 9-by-5-inch loaf pan with parchment paper (cut a 9-inch wide strip of parchment and press it into the pan, covering the bottom and sides, leaving at least a 1-inch overhang on the long edges; it’s ok if the short ends are left unlined so long as they are buttered).
In a large bowl, sift or whisk together flour, baking powder, baking soda, and salt and set aside.
Mash bananas in a bowl until mostly smooth (the riper your bananas, the easier they will be to mash). You should have about 3/4 cup. Whisk in eggs, then add sugar, brown sugar, and vanilla and whisk to combine. Finally whisk in butter.
Pour wet ingredients into bowl with dry ingredients and whisk until just incorporated and no streaks of dry ingredients remain. Transfer about half of batter to another bowl; mix in black sesame paste and powder until evenly incorporated.
Drop alternating scoops of batter into prepared pan; swirl with a bamboo skewer 3 or 4 times (don’t swirl too much or you’ll lose the nice definition between the colors). Sprinkle with granulated sugar.
Bake for about 50 minutes or until a bamboo skewer inserted near the center comes out mostly clean with a few moist crumbs attached. Place pan on a wire cooling rack and let cool. To remove, run a thin metal spatula along the short (unlined) sides of the pan. Use the overhanging parchment to gently lift the entire loaf out of the pan and place on a cutting board to slice and serve. Store in an airtight container at room temperature for up to 3 days.
In a large bowl, sift or whisk together flour, baking powder, baking soda, and salt and set aside.
Mash bananas in a bowl until mostly smooth (the riper your bananas, the easier they will be to mash). You should have about 3/4 cup. Whisk in eggs, then add sugar, brown sugar, and vanilla and whisk to combine. Finally whisk in butter.
Pour wet ingredients into bowl with dry ingredients and whisk until just incorporated and no streaks of dry ingredients remain. Transfer about half of batter to another bowl; mix in black sesame paste and powder until evenly incorporated.
Drop alternating scoops of batter into prepared pan; swirl with a bamboo skewer 3 or 4 times (don’t swirl too much or you’ll lose the nice definition between the colors). Sprinkle with granulated sugar.
Bake for about 50 minutes or until a bamboo skewer inserted near the center comes out mostly clean with a few moist crumbs attached. Place pan on a wire cooling rack and let cool. To remove, run a thin metal spatula along the short (unlined) sides of the pan. Use the overhanging parchment to gently lift the entire loaf out of the pan and place on a cutting board to slice and serve. Store in an airtight container at room temperature for up to 3 days.
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