Black Sesame Buckwheat Banana Bread

• 3/4 cup whole spelt flour
• 1/2 cup buckwheat flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon sea salt
• 2 tablespoons black or blond toasted sesame seeds, more for sprinkling on top
• 1/2 cup coconut sugar or unrefined brown sugar
• 2 eggs
• 2 teaspoons real vanilla extract
• 1/3 cup plain goat kefir or buttermilk
• 1/3 cup mild fruity extra-virgin olive oil
• 1/2 cup roasted sesame tahini
• 3 large ripe bananas, mashed
• 2 tablespoons raw sugar, for sprinkling on top

1. Preheat oven to 350u0b0. Butter one 9 x 5 x 3-inch loaf pan.
2. In a large bowl, whisk the sugar, eggs, vanilla extract, kefir or buttermilk, olive oil and tahini until smooth. Mix in the mashed bananas until incorporated. Then slowly mix in the flour mixture until combine.
3. Pour the batter into the prepared pan. Then sprinkle a few handfuls of sesame seeds and raw sugar cover the top. Bake for 50 minutes to 1 hour, until a tester comes out with only a few moist crumbs.
4. Store leftovers in an airtight container at room temperature for a good few days.

whole spelt flour, buckwheat flour, baking powder, baking soda, salt, black, coconut sugar, eggs, vanilla, goat, olive oil, roasted sesame tahini, bananas, sugar

Taken from food52.com/recipes/41905-black-sesame-buckwheat-banana-bread (may not work)