- 10
- 10 mins
- 55 mins
Ingredients
- purpose flour 1 cup / 5 oz / 140g whole wheat flour 3/4 cup / 4.5 oz / 125 g dark brown sugar (or muscovado) 3/4 teaspoon baking soda 1/2 teaspoon fine grain sea salt 1 1/3 cups / 7 ounces / 200 g toasted sesame seeds 1/3 cup / 80 ml extra
- virgin olive oil 2 large eggs, lightly beaten 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
Preparation
Step 1
If you make the bread, I'll tell you, I like the mix of black and white sesame seeds. The black ones are more visible and seem to lend a more direct sesame flavor. Also, feel free to experiment with the glaze. Initially, I thought I'd try to make a vanilla-tahini glaze, but in the mad dash to get the car packed, I went for the lemon glaze I knew set nicely, (and because the lemon offsets the denseness of the banana crumb nicely)...
As I mention up above, I use a mix of black and white sesame seeds. More than anything, it makes the seeds more visible.
1 cup / 5 oz / 140g whole wheat flour
2 large eggs, lightly beaten
Preheat the oven to 350° F, and place a rack in the center. Butter and flour a 9- by 5- inch (23 x 13 cm) loaf pan, or equivalent.
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.
While the cake is cooling, prepare the glaze. In a bowl, whisk together the sugars and the lemon juice until smooth. When the cake is completely cool, drizzle the glaze on top of the cake, spreading with a spatula to cover.
This is a quirky variation of Melissa Clark's beautiful
A moist, ridiculously good banana bread recipe. A banana bread that is chocolate studded, lemon kissed, and made with whole wheat flour (and olive oil!) - from Melissa Clark's new book. Plus pics from a a beautiful wedding I attended at an off-season summer camp.
A scrambled egg recipe taught to me by the lovely Lynn from Satsuma Press - herby cream cheese is the last-second finish that make these eggs simple but special.
Sunchoke and Cashew Stir-fry
Totally agree on the mix of sesame seeds. I do the same thing when I use them on baked tofu dishes.
What a beautiful rustic banana bread, It is perfect to bring as a snack during a long hike. I think I'll try to add some tahini to the glaze, it will be an interesting and hopefully delicious experiment.
I've always found it funny when sesame seeds are used as a decoration; their flavor is so wonderful, but you need more than a sprinkling to appreciate it. This bread sounds delicious and with its 200g of sesame seeds promises to be chock full of sesame flavor. I also love the mix of black and white because beyond taste it lends beauty to the bread.
What great flavors - banana, sesame seeds and lemon! I can just imagine the trio that they make together.
I love banana bread but I also need to be gluten-free. It took me about 10 tries to get a banana bread recipe that I loved (gluten-free). But I finally did it! Now I am thinking... why not add a glaze and some seeds? I think I just might try that. At least the lemon part- yum...
I've been living in Korea and have come to love black sesame seeds. They do have a stronger sesame flavor, and the color contrast is nice. Adding the sesame seeds and glaze puts a great twist on banana bread!
What a fabulous idea! I love the lemon drizzle with the sesame seeds!! A perfectly timed recipe as I was just looking for a bread to make to celebrate the unofficial arrival of fall in NYC...why does summer always go so quickly.
How disappointing that your trip was cut short! I have to say though, I was tickled to hear that you deliberate over what treats to make for a trip. I do the same thing. I hope you're well on your way to feeling better.
O! These pictures make me so homesick for California. Excited to try this...the lemony olive oil banana bread is a favorite around here.
This banana bread really makes me wanna try it. Banana and sesame seed are a great combo :)
HS: Hi Kathleen, let me know if you experiment with a solution, I can add a note to the recipe if you find an adaptation that is great.
Hello! I received the e-mail about this post at 5:30pm(Paris time) and at 6:30pm these little banana cakes were on their way to the oven! How perfect, I was already planning to make banana bread for staff meal because we had some overripe bananas hanging around, and then suddenly, like magic, your recipe arrived in my inbox! I didn't have yogurt so I used faisselle and for the glaze I used yuzu juice in place of the lemon. It really gave it a nice tang! Merci for this lovely recipe (and delicious too). X
hi heidi! i made this icing a few weeks ago when i tried your lemony olive oil banana bread. the bread was delicious, but the icing not so much. what's your secret to not having it turn out grainy....did i not wisk it long enough?? love your recipes. they're such a joy to make.
HS: Hi Mary - I definitely sift my sugars and then whisk, whisk, whisk....any lumps/grain usually work themselves out.
yum, heidi! i have four really really ripe bananas in my freezer right now... i was going to make this one ingredient
, but i just can't bring myself to make it. i do not know why. however, when i saw this bread i got so excited! i have lots of muscovado sugar calling out to me too that i have been wanting to use. thanks for yet another yummy treat!
Your lemony olive oil banana bread has become a staple in my kitchen. I make it every other week.
Can't wait to try this one as well although I'm sure that I will miss the chocolate chunks and the sesame seeds will not be enough to replace them. I know my taste buds just too well, I know it's going to happen!
How would you make the vanilla-tahini glaze? It sounds intriguing.
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