With the arrival of summer (and hello, long weekend!) the internet is ablaze with no-oven-required, outdoor-friendly recipes. And while I love a fresh-from-the-grill feast on Memorial Day just as much as the next gal, I find that my favorite long weekend-moments tend to be those that take place before the party begins. Before the hot dogs hit the grill, before the company arrives, I love to cherish slow mornings spent lazily sipping coffee and noshing on breakfast snacks, that oh-no-the-weekend’s-almost-over feeling and extra day away. Somebody is sure to fry up eggs and bacon at some point, but in my home, there’s always a little something sweet and carb-heavy to snack on first. (Hey, we’re on vacation.)
Because we try to be health-conscious most of the time, breakfast breads are a special occasion indulgence, and with this weekend’s celebrations just a day away, it seemed only fitting to honor not just the backyard party, but the moments that lead up to the main event. This banana bread is one that I enjoyed with a group of friends a few short weeks ago and I’ve been dreaming about re-creating it ever since.
Black sesame seeds stud the batter for a nutty crunch, and virgin coconut oil imparts intense moisture and a lightly tropical flavor. But my favorite part? The topping. This almond tahini butter is to die for. It’s a make-or-break kind of spread, so don’t miss out. Tip: if there are leftovers, try mixing it into yogurt or oatmeal for a weekday treat.
I used one of my new favorite ingredients in this recipe — white whole wheat flour. If you’re not familiar, white whole wheat is an unbleached, whole wheat that is lighter in color and milder in flavor than regular whole wheat, making it a whole grain favorite for those of us with a taste for the refined version. I’ve made a habit of substituting it for all-purpose flour in cakes, cookies, breads, and more, and my baked goods turn out perfectly, without any of the hearty, dense texture that is associated with darker whole wheat. Wholesome and delicious? Yes, please!
Enjoy and Happy Memorial Day!
For the Black Sesame Banana Bread
- 2 large, very ripe bananas, mashed
- 1/3 cup virgin coconut oil, melted
- 1/3 cup organic cane sugar
- 3 tablespoons turbinado sugar
- 1 large egg, beaten
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 2 tablespoons black sesame seeds, plus more for sprinkling
- 1 teaspoon baking soda
- 1 1/2 cups white whole wheat flour (or all-purpose)
- 2 tablespoons slivered almonds
For the Tahini Almond Butter:
- 3 tablespoons almond butter
- 1 rounded tablespoon tahini
- honey, to taste
- To prepare the Black Seasame Banana Bread: Preheat the oven to 350F and grease a loaf pan.
- In a large bowl, combine the bananas, coconut oil and sugars; mix well. Add the egg, vanilla extract salt, sesame seeds, and baking soda and stir to thoroughly incorporate.
- Gently old in the flour until well incorporated, then spread the batter into your prepared pan.
- Sprinkle with more black sesame seeds and slivered almonds then back for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- To prepare the Tahini Almond Butter: Combine almond butter and tahini in a small bowl and mix until smooth. Add honey to taste. Serve spread over warm banana bread.