Description
Take your banana bread to the next level with a stunning black sesame marble! The contrast of the dark, savoury sesame paste against the bright banana batter looks as good as it tastes. Each slice is dense and moist with nutty flavour that keeps you reaching for another piece.
Ingredients
Units
Scale
- 1 1/2 cups (180 g) all-purpose flour
- 1 tsp (5 g) baking powder
- 1 tsp (5 g) baking soda
- 1 1/4 cups mashed ripe bananas (3-4 bananas)
- 1/2 cup (130 g) full-fat sour cream, room temperature
- 1/2 cup (115 g) unsalted butter, softened
- 3/4 cup (150 g) granulated white sugar
- 1 large egg, room temperature
- 1 tsp (5 ml) vanilla extract
- 1/3 cup (70 g) black sesame paste
- 1–2 tbsp white sesame
Instructions
- Preheat the oven to 350°F (180°C).
- Line a 9×5 inch loaf pan with parchment paper, leaving an overhang on both sides.
- Whisk the flour, baking powder, and baking soda together in a small bowl. Set aside.
- Mash the bananas and sour cream together in a medium bowl. Set aside.
- Cream the softened butter and granulated sugar in a large bowl with an electric mixer for 2-3 minutes.
- Beat in the egg and vanilla extract until smooth.
- At low speed, add the dry ingredients alternately with the banana mixture to the wet ingredients, starting and ending with the dry. Mix until just combined.
- Divide the batter in half into another bowl (I use the banana mixture bowl).
- Stir the black sesame paste into one half of the batter until smooth.
- Alternate dollops of the plain banana batter and the black sesame batter into the prepared loaf pan until all the batter is used.
- Use a butter knife to create swirls through the batters.
- Bake for 1 hour, or until a toothpick inserted into the centre comes out clean.
- Let the loaf cool on a wire rack before removing it from the pan and slicing.
Notes
- Room temperature ingredients are important here. They blend together more smoothly, which gives you a more consistent batter texture.
- Be careful not to overmix the batter once you add the dry ingredients. Mix only until everything is just combined to keep the loaf tender.
- The swirl is mostly for looks, so don’t feel like you need to overdo it with the knife. A few passes are plenty to get a nice pattern.
- Prep Time: 20 mins
- Cook Time: 1 hr
- Category: Loaf
- Method: Baking
