Banana bread with sesame and cinnamon

Votes: 1

Time: 3 hours.
Complexity: easily
Servings: 6 - 8

Tahini, a sesame paste, along with sesame seeds, imparts a pleasant nutty flavor to banana bread. Combined with banana and vegetable oil, it also makes the bread pleasantly moist and soft. Use overripe, very sweet bananas. This will save them and save a little on sugar. Drizzle the finished banana bread with a quick tahini glaze, let it set, and enjoy.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 cups premium flour
1 teaspoon baking powder
1 teaspoon of baking soda
1 teaspoon coarse salt
1 cup granulated sugar
2 large eggs
2/3 tbsp. + 2 tbsp. l. sesame tahini paste
4 overripe bananas, mashed (about 1 cup)
0.5 cups vegetable oil
1 tsp vanilla extract
1 teaspoon ground cinnamon
1 teaspoon black sesame seeds
1 teaspoon white sesame seeds
3 tablespoons powdered sugar

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Cooking the dish according to the recipe:

Preheat oven to 350°F (160°C) and spray a 9 x 5-inch glass loaf pan with cooking spray.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, place the granulated sugar, eggs, and 2/3 cup tahini and beat on medium speed until creamy, 3-4 minutes. Reduce the mixer speed to low and add the bananas, vegetable oil, vanilla extract, and cinnamon. Add the flour in 3 additions, making sure to fully incorporate after each addition.

Pour the batter into the prepared pan. Combine the black and white sesame seeds in a small bowl and sprinkle over the batter. Bake until richly golden brown and a wooden skewer inserted into the center comes out clean or mostly clean with a few moist crumbs attached, about 1 hour and 20 minutes. Let cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely, about 1 hour.
In a small bowl, combine powdered sugar, 4 teaspoons warm water, and the remaining 2 tablespoons tahini until smooth. Drizzle the glaze over the banana bread.

Note

When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods..