Tahini Buckwheat Banana Bread
- ¾ cup (150 grams) brown sugar
- 1 large egg
- 3 tablespoons (48 grams) tahini, well-stirred
- 2 tablespoons oil, grapeseed, sunflower, or canola
- ½ teaspoon (5 ml) vanilla extract
- ½ cup (70 grams) flour
- ¼ cup (30 grams) buckwheat flour
- 1 teaspoon (5 grams) baking powder
- ¼ teaspoon (2 grams) baking soda
- ¼ teaspoon (1 gram) salt
- 4 teaspoons (18 grams) black sesame seeds, divided
- 3 very ripe bananas, mashed (258 grams)
- Preheat the oven to 350ºF. Line one 8-inch by 4-inch by 2-inch loaf pans with a piece of parchment long enough to hang over the sides (this helps to lift the cake out of the pan easily).
- In a large bowl, add the sugar, egg, tahini, oil, and vanilla. Beat with a whisk until well combined.
- Add the flours, baking powder, baking soda, salt, and half of the sesame seeds. Stir with a wooden spoon or spatula, just long enough until blended, and there are no visible signs of flour in the batter (it will be stiff).
- Fold the bananas into the batter.
- Scrape the batter into the prepared pan. Sprinkle the remaining sesame seeds on top. Bake 45 to 50 minutes, until a metal skewer inserted in the center comes out clean. Set the pan on a wire rack, and let cool for at least one hour before slicing. The cake will stay fresh, wrapped tightly in parchment paper, for up to three days.
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