Black Sesame Chocolate-Banana Loaf Cakes

• 1/2 cup canola oil, plus more for greasing
• 1/2 cup sesame seeds (2 1/4 ounces)
• 1 1/2 cups all-purpose flour
• 1/4 cup unsweetened Dutch-process cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups mashed ripe bananas (4 to 5 bananas)
• 1/3 cup silken tofu
• 1 teaspoon fresh lemon juice
• 2 large eggs
• 3/4 cup fine raw cane sugar
• 1/4 cup almond milk
• 1 tablespoon pure vanilla extract
• 1 tablespoon turbinado sugar
• 1 tablespoon black sesame seeds

1. Preheat the oven to 350.
2. Oil four 4-by-2-inch loaf pans and arrange them on a large rimmed baking sheet.
3. In a spice grinder, pulse the sesame seeds into a powder.
4. In a medium bowl, whisk the ground sesame seeds with the flour, cocoa powder, baking soda and salt.
5. In a food processor, combine the bananas with the tofu and lemon juice and puree until smooth.
6. In a large bowl, beat the eggs with the sugar until pale.
7. Beat in the banana mixture, almond milk and vanilla.
8. Beat in the dry ingredients in 3 additions until uniform in color; do not overbeat.
9. Scrape the batter into the 4 prepared pans and smooth the tops.
10. Sprinkle the turbinado sugar and black sesame seeds on top.
11. Bake the cakes for 40 to 45 minutes, until a toothpick inserted in the center of each loaf comes out with a few moist crumbs attached.
12. Let the cakes cool completely, then turn them out onto a platter.

canola oil, sesame seeds, flour, cocoa powder, baking soda, salt, mashed ripe bananas, silken tofu, lemon juice, eggs, cane sugar, almond milk, vanilla, turbinado sugar, black sesame seeds

Taken from www.foodandwine.com/recipes/black-sesame-chocolate-banana-loaf-cakes (may not work)