A Classic with a Twist
A couple of weeks ago, I wrote about my great experiences at bakeries in Portland, Maine.
Two things that I sampled at Tandem Bakery Company have lingered in my brain and palate. So, I tried my hand at recreating them and I’m happy to report that they were successful attempts.
The first one that I’ll share with you is a black sesame and banana tea bread. Black sesame seeds are rich in vital nutrients- iron, calcium, magnesium and zinc. They impart a nice nuttiness and a crunch to the banana bread. If you’re game to try something new- give this a whirl! I think you’ll be pleased.
BLACK SESAME AND BANANA TEA BREAD
Heat oven to 350 degrees; Lightly spray loaf pan (8 ½ x 4 ½ )
1 cup all purpose flour (5 oz)
½ cup whole wheat flour (2 ¾ oz)
¾ cup sugar (5 ¾ oz)
¼ tsp salt
1 ½ tsp baking soda
½ cup black sesame seeds (2 ¾ oz), lightly toasted
2 large or 3 medium VERY ripe bananas, mashed
1 large egg
½ cup (4 fluid oz) canola oil
3 TBS buttermilk
1 tsp grated lemon zest
In a large bowl, whisk dry ingredients together.
In a medium bowl, whisk wet ingredients.
Lightly fold wet ingredients into dry
Pour into prepared pan – only 2/3 full.
Bake 55 – 70 minutes until a tester comes clean. The time is a function of how much banana you use.
If browning too much, lightly cover with tin foil.
Cool on a rack for 15 minutes, unmold the bread and cool completely before slicing.