Matcha and Black Sesame Banana Bread
Recipe: Matcha: A Lifestyle Guide by Jessica Flint, Anna Kavaliunas
Serves 8 to 10
Preheat the oven to 350℉. Line a 9 by 5-inch loaf pan with parchment paper
Combine the flour, matcha, baking soda, and salt in a bowl and whisk to mix evenly. Set aside teaspoon of the sesame seeds in a small bowl, then stir the remaining sesame seeds into the dry ingredients. In another bowl, whisk together the sugar, oil, butter milk, eggs, vanilla, and bananas until smooth, Mix the wet and dry ingredients and stir until just combined.
Scrape the batter into the prepared pan, smooth the top and sprinkle with the reserved sesame seeds. Bake until the top golden brown and a toothpick inserted in the middle comes
out clean, about 1 hour. (Check the bread after 45 minutes if it is starting to brown too much on top, cover it loosely with a piece of foil)
Transfer the pan to rack and let cool for 20 minutes. Remove the bread from the mold and place on the rack. Let the bread cool completely before serving.
Wrapped well in plastic wrap the loaf will stay moist for up to 5 days.
1/4 cups all-purpose flour
1 tablespoon matcha, sifted
4 teaspoon baking soda
2 teaspoon kosher salt
3 tablespoons black sesame seeds
1 cup granulated sugar
1 cup vegetable oil
1 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
(about 1 cup)
3 very ripe bananas, mashed until smooth
We loved this one, more like it here.