food for thought

by michelle

banana sesame walnut loaf

leave a comment »

This delicious variation on banana bread is wholemeal, full of walnuts and not too sweet. The recipe (published in Gourmet Traveller) is by Dan Lepard.

banana-sesame-loaf

 

Preheat your oven to 180ºC (350ºF) and line a loaf tin with baking paper. Mash 4 bananas with 200g (7 oz) of dark muscovado sugar or unrefined molasses sugar until smooth then stir in the juice of ½ a lemon. Add 1 tablespoon of honey, 75g (2⅔ oz) of tahini and 125g (4¼ oz) of softened butter and beat well until all the butter is incorporated. Add 1 teaspoon each of ground cinnamon, ground allspice, ground sumac (if you don’t have this you can substitute grated lemon rind) and 2 eggs and beat well. Stir in 200g (7 oz) of walnut halves. Add 250g (8¾ oz) of wholemeal flour and 2 teaspoons of baking powder and mix well. Spoon into the prepared loaf pan and sprinkle with some unrefined sugar and sesame seeds. Bake for 70 minutes or until a skewer comes out clean. Cool in the tin and (if you can wait) slice the next day.

banana-sesame-loaf-cut

 

Advertisements

Written by michelle picker

September 16, 2015 at 6:01 am

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: