REDEMPTION

by kalamckala

I’m okay. I don’t give up on baking completely. My faith has been restored – in the birth of this beautiful loaf of banana bread born from a few bananas near expiration. Emerged puffed and pillowy and golden-brown from the oven. It was picture perfect.

{insert banana bread fantasy here}

And that was exactly it!

Loaded with sesame seeds and another surprise ingredient that should always be present in banana bread any banana-type baked item.

You wanna know what it is?

I’m gonna let you guys figure this one out on your own.

Bananas taste good with ______.

a) dark chocolate
b) peanut butter
c) cinnamon
d) almonds
e) crystallized ginger
f) coconut

You picked that?? Okay cool, now add it to the batter!

There’s no real right answer but the answer I submitted for grading was a) dark chocolate. And I received full credit.

Chocolate sesame banana bread
adapted from Heidi Swanson
yield 1 9×5 loaf

Whatever you picked, add in place of the sesame seeds/ chocolate chips in the following recipe. Don’t be afraid to get crafty and add any combination of additives; this is a highly adaptable recipe! Also if you’re lacking a conveniently already melted jar of coconut oil, good ‘ole canola, vegetable, or olive oil would be a fine substitute. This banana bread is a trusty recipe that is my current go-to. I almost have it memorized. 

Dry: 1 c AP flour
1 c white whole wheat flour
2/3 c turbinado sugar
3/4 t baking soda
1/2 t iodized salt
1/2 c sesame seeds
1/2 c semisweet dark chocolate chips

Wet: 2 eggs
1/3 c melted coconut oil
4 small overripe bananas, mashed (you want 1 1/2 c)
1/4 plain yogurt
1 t lemon zest

Set an oven rack in the center of the oven and preheat to 325F. (Use a dark or glassware pan. If using a shiny metal pan, increase cooking temperature to 350F.) Spray a 9×5 teflon loaf pan with oil spray.

In a medium-sized bowl, whisk together all the dry ingredients.

In a large bowl, whisk the eggs until uniform in color. Add and stir to combine the remaining wet ingredients.

Fold the dry ingredients to the wet. Stir until everything is just combined.

Pour batter into prepped loaf pan.

Place on the center rack and bake for 45-65 minutes. This will depend on the cooking temperature of your oven and the pan you use. You will know that it’s done when the top is a nice golden color and a toothpick inserted in the center comes out fairly clean but still with some particles attached to it.

Remove onto a wire cooling rack and let sit for 5 minutes then invert onto the wire rack and let cool for at least another 5 minutes before cutting. Serve warm* with a tall glass of milk.

*if you’re wanting to eat this bread the next day or after it has already cooled, simply wrap it in a bit of tin foil and preheat the oven to 350F. As the oven is heating up, put the covered bread in there. After a few minutes it will be warmed and as good as new!

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