1 1/2 cups / 12 oz / 340 g mashed, VERY ripe bananas (~3 bananas)
1/4 cup / 60 ml plain, whole milk yogurt
1 teaspoon freshly grated lemon zest
1/2 cup / 3 oz / 85 g sifted dark brown sugar (muscovado)
1/2 cup / 2 oz / 55g confectioners' sugar
4-6 teaspoons freshly squeezed lemon juice
In a large bowl, whisk together the flours, sugar, baking soda, and salt. Add 1 cup / 5 1/2 oz / 150g + 1 tablespoon of the sesame seeds and combine well.
In a separate bowl, mix together the olive oil, eggs, mashed banana, yogurt, and zest. Pour the banana mixture into the flour mixture and fold with a spatula until just combined. Scrape the batter into the prepared pan and bake until golden brown, about 45 minutes. You want to achieve beautiful color on the cake, but at the same time you don't want to bake all the moisture out of it. So the minute you're in that zone, pull it, erring on the side of under-baking versus over.
Transfer the pan to a wire rack to cool in the pan for 10 minutes, then turn the loaf out of the pan to cool completely.
This is a quirky variation of Melissa Clark's beautiful banana bread (which I wrote up last year).
Ingredients
categorized
original
Produce
Bananas (~3 bananas), VERY ripe (1 1/2cups)
Lemon, zest (1teaspoon)
Cooking & Baking
All-purpose flour (1cup)
Baking soda (3/4teaspoon)
Brown sugar, dark (1 1/4cup)
Confectioners' sugar (1/2cup)
Olive oil, extra-virgin (1/3cup)
Sea salt, fine grain (1/2teaspoon)
Sesame seeds, toasted (1 1/3cups)
Whole wheat flour (1cup)
Bread & Baked Goods
This is a quirky variation of melissa clark's beautiful banana bread (1)
Drinks
Lemon juice, freshly squeezed (4teaspoons)
Dairy
Whole milk yogurt, plain (1/4cup)
Refrigerated
Eggs, large (2)
Other
In a large bowl, whisk together the flours, sugar, baking soda, and salt. Add 1 cup / 5 1/2 oz / 150g + 1 tablespoon of the sesame seeds and combine well.
In a separate bowl, mix together the olive oil, eggs, mashed banana, yogurt, and zest. Pour the banana mixture into the flour mixture and fold with a spatula until just combined. Scrape the batter into the prepared pan and bake until golden brown, about 45 minutes. You want to achieve beautiful color on the cake, but at the same time you don't want to bake all the moisture out of it. So the minute you're in that zone, pull it, erring on the side of under-baking versus over.
Transfer the pan to a wire rack to cool in the pan for 10 minutes, then turn the loaf out of the pan to cool completely.