Wednesday, October 10, 2012

sesame banana bread

banana smeared with tahini is one of my favorite snacks; heidi's sesame banana bread combined the sweetness of the banana with the slight bitter nuttiness of the sesame seeds perfectly. the lemon zest really makes the cake

banana sesame bread, adapted from this recipe

1 really ripe banana, mashed
1 small macintosh apple, peeled and finely chopped
1T olive oil
1T blackstrap molasses
1 egg, beaten
1/4c yogurt (I used half greek yogurt, half kefir)
1c whole wheat flour
1/2t baking soda
1/4t salt
1/2c sesame seeds (mix of black and white, roasted)
1/2t lemon zest
oats for topping, optional

mash banana and apple together, add olive oil, molasses, egg, and yogurt. mix well. whisk rest of ingredients through lemon zest, add dry to wet and mix until just combined (don't overmix). spread out onto greased and floured baking pan (or muffin tins), top with oats and flaxseeds, if desired, and bake at 350 until just done, about 17 minutes. 

spread with tahini and yogurt, if desired

fall, in boston

harvard is pretty

so is bu

rain instagrammed

my new clogs on the t

boston local food fest, my first macaron: I chose pumpkin
pear ginger almost won

No comments:

Post a Comment