~not your average quarantine banana bread~
Banana bread is already one of my fav things to bake, so I decided to use this time to level up my banana-bread-making skills. This bread was actually inspired by my counter's black & white marbling pattern; and as a lover of anything black sesame, it's a fusion of my fav flavors as well. With only a few basic ingredients & steps, it's very easy to make and relatively healthy (as long as you don't eat the whole loaf in a day like I did lol) ~
2 medium very ripe bananas (if not ripe enough, bake them until their skins turn black)
1/3 cup greek yogurt
1/3 cup tahini/white sesame paste (nut butter works too)
1/3 cup black sesame seeds (powder/paste are even better!)
1/4 cup maple syrup (can be adjusted depending on your sweetness preference)
3/4 cup oat or all-purpose flour
1 tsp baking powder
Optional - chocolate chips/nuts/extra banana for topping
1. Preheat oven to 350F. Grease a 9x5 loaf pan or line with parchment paper.
2. In a bowl, mash bananas then add in the egg, tahini, yogurt, and maple syrup. Mix evenly.
3. In a separate bowl, mix flour, baking powder, and salt evenly.
4. Combine the wet & dry mixtures by lightly folding everything until just combined- don't over-mix! (If the batter is too thick at this point, add in a bit of milk. If it's too thin, add in a bit of flour)
5. Divide this mixture in half. Leave one half as it is.
6. For the other half: put black sesame seeds with a tbsp of honey/syrup in a blender until they form a dark/black paste, then mix this into the batter evenly. Alternatively, if you have black sesame paste, just mix it into the batter.
7. Now you should have a white & black mixture - time to swirl! First, spoon the two mixtures into the loaf pan in a checkerboard pattern. (Make sure you alternate colors between each layer too!)
8. Use a knife to gently swirl across the loaf pan 2-3 times. I know it's tempting to swirl more, but don't do it!!! a few times is enough.
9. Optional- top with things like nuts/chocolate chips/sesame seeds/more bananas
10. Bake for ~30 minutes, or until a toothpick inserted at the center comes out clean.
(This should last ~3 days in the fridge. It tastes pretty good with even more nut butter spread on top!)