No Waste Banana Bread
 
Prep time
Cook time
Total time
 
Adapted from Joe Yonan in The Washington Post
Author:
Recipe type: Breads
Serves: 12
Ingredients
  • 3 medium very ripe bananas, frozen, then thawed
  • 10 tablespoons butter, melted
  • 1½ cups sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup all purpose flour, or more if batter too loose
  • 1 cup whole wheat flour
  • 6 tablespoons black sesame seeds, divided
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • ½ cup slivered or sliced almonds
Instructions
  1. Grease a loaf pan with butter or cooking spray and then line with parchment paper with the ends hanging over the sides to make removing the loaf easier. Preheat the oven to 375 degrees F.
  2. Cut off both ends of the bananas and puree the bananas along with the peels in a food processor until very smooth and no large chunks of peel are left. (I found a Ninja blander works really well for this.)
  3. Combine the pureed bananas with the butter, sugar, eggs and vanilla in the bowl of a stand mixer. Mix on medium until everything is smooth, about 1-2 minutes.
  4. Add the flours, ¼ cup of the sesame seeds, baking soda and salt and mix on low until just combined. The batter should be the consistency of thick pancake batter - if it seems too runny, add a bit more flour.
  5. Spoon the batter into the prepared loaf pan and sprinkle the remaining sesame seeds and the almonds over the top. Bake until a toothpick inserted into the center comes out clean, about 60-75 minutes.
  6. Let cool in the pan for a few minutes before removing the load by lifting up the parchment paper edges. Let cook on a rack before slicing. Best slathered with butter.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2021/07/no-waste-banana-bread/