Black Sesame Banana Cake With Peanut Butter

• 3/4 cup all-purpose flour
• 1/4 cup almond flour
• 1/4 cup buckwheat flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons plus 1/4 cup black sesame seeds, plus more for sprinkling
• 4 tablespoons butter
• 1/2 cup sugar, plus more for sprinkling
• 1 egg plus 1 egg yolk
• 1 cup mashed banana
• 6 tablespoons buttermilk
• 1/4 cup smooth peanut butter

1. Preheat oven to 350u0b0 F. Butter one 9 x 5 x 3-inch loaf pan. Whisk the flours, baking powder, baking soda, salt, and two tablespoons of the black sesame seeds in a medium bowl. Grind the remaining sesame seeds in a spice mill to form a thick paste, about 2 minutes. Set aside.
2. Using an electric mixer or a stand mixer fitted with a paddle attachment, cream the butter and sugar until well-combined, 2 to 3 minutes. Add the sesame paste and beat, occasionally scraping down the sides, until blended, 1 to 2 minutes. Add the egg and egg yolk and beat until pale and fluffy, 3 to 4 minutes. Beat in the mashed banana.
3. On low speed, beat in flour mixture in 3 additions, alternating with the buttermilk in 2 additions. (Begin and end with the dry ingredients.)
4. Spoon the batter into the prepared pan. Dollop peanut butter over top and use a knife to swirl it into the batter. Smooth the top, then sprinkle sesame seeds and granulated sugar over top. Bake for 45 minutes to 1 hour, until a tester comes out with only a few moist crumbs.
5. Cool completely in the pan before turning out and slicing.

flour, almond flour, buckwheat flour, baking powder, baking soda, salt, black sesame seeds, butter, sugar, egg, banana, buttermilk, smooth peanut butter

Taken from food52.com/recipes/32621-black-sesame-banana-cake-with-peanut-butter (may not work)