El Ray's Tahini Banana Bread
Sometimes, one "perfect"recipe just isn't enough. This banana bread is possibly the hundredth banana bread recipe I have ever made, including my go-to Joanne Chang recipe impregnated with creme fraiche. I'm really starting to embrace the fact that with banana bread, there can be no "perfect" recipe.
I have never been to El Ray, but this recipe received some serious rave a while back on Bon Appetit, and is now widely available on the internet. Lottie + Doof directed me to a weight measure version, which I prefer.
The tahini and sesame adds a savoury note to the tender crumb, and a generous coating of yin-yang sesame gives an intense crunch reminiscent of my favourite Ezekial 4:9 Sesame Sprouted Whole Grain Bread.
Tahini Banana Bread
Adapted from El Ray's recipe on Opening Ceremony. Makes 1 5'x9' loaf
For the topping:
25 grams raw white sesame
10 grams raw black sesame
For the loaf:
1 tablespoon Vanilla extract
37 grams Tahini / peanut sesame paste
110 grams oil
336 grams banana purée
300 grams dark brown sugar
48g hazelnut flour
162g all purpose flour
1 teaspoon Baking Powder
1/2 teaspoon salt
1/2 teaspoon baking soda
45 grams toasted white sesame
30 grams raw black sesame
- Mash bananas with a fork. Preheat oven at 325 degrees.
- Whisk the oil, tahini, eggs, vanilla, and banana purée until smooth. Whisk in brown sugar until fully absorbed and no lumps.
- Sift dry ingredients into the liquid in 3 parts.
- Line a nonstick, greased pan with wax paper. Pour batter into the pan. Coat top with the raw black sesame seeds and toasted white sesame seeds.
- Place in 325-degree oven and bake for 1 hour and 15 minutes, rotating once halfway through bake time.
- Test the bread for doneness until a toothpick comes out clean.
- Remove from oven and let cool on a rack for one hour. Once cooled, use the back side of a knife to slide along the edges of the bread. Pop out and enjoy!