Sesame Banana Bread

• 2 Tablespoons White Sesame Seeds
• 2 Tablespoons Black Sesame Seeds
• 1-3/4 cup Flour
• 3/4 teaspoons Baking Soda
• 1/2 teaspoons Baking Powder
• 1/2 teaspoons Salt
• 2 whole Large Eggs
• 3/4 cups Light Brown Sugar, Packed
• 1/3 cups Vegetable Or Canola Oil
• 1/4 cups Tahini (sesame Seed Paste)
• 1-1/2 cup Mashed Overripe Bananas
• 1/4 cups Plain Yogurt (I Used Full Fat, Greek) Or Sour Cream
• 1 teaspoon Vanilla Extract

1. Preheat oven to 350u0b0F. Grease and flour a 9x5 inch loaf pan. In a small skillet, add 1 tablespoon each of white and black sesame seeds. Turn the heat to medium and toast the seeds for about 2-3 minutes, stirring frequently, or until fragrant and the white seeds are lightly golden. Set aside.
2. In a large bowl, whisk together dry ingredients (flour through salt). In another bowl, whisk together eggs and sugar until well-combined. Incorporate in oil and tahini. Stir in yogurt, mashed bananas and vanilla. Stir dry ingredients into wet ingredients in 2-3 additions until just combined. Do not over-mix. Stir in toasted sesame seeds.
3. Pour batter into the prepared pan and smooth out the top. Sprinkle the remaining untoasted sesame seeds evenly over the top. Bake on the center rack of the oven for 45-55 minutes or until a tester inserted into the center comes out clean. Cool in the pan for 8-10 minutes, turn out onto a wire rack and allow to cool completely. To make this extra special, I suggest serving a slice of this bread with softened, salted butter and a drizzle of honey. Enjoy.

white sesame seeds, black sesame seeds, flour, baking soda, baking powder, salt, eggs, light brown sugar, vegetable, ubc, mashed overripe bananas, ubc, vanilla

Taken from tastykitchen.com/recipes/breads/sesame-banana-bread/ (may not work)