"Life is full of banana skins. You slip, you carry on." - Daphne Guinness
As a nearly zero-waste business, there's nothing we love more than a recipe that's as good for the planet as it tastes for us! This banana bread (adapted from the recipe used at Zingerman's Bakehouse in Ann Arbor, Michigan) ticks all those boxes, using the banana peel right in the batter. Sounds weird, but tastes delicious. The perfect combination of toothsome texture, with warm, pillowy soft sponge and an undercurrent of sweet banana flavor?—well, the only thing that could make it better is a smear of our nut butter.
We're partial to a hefty spread of our Lemon Cookie Cashew Butter (topped with tropical fruit—trust us on this one!) or Chai Spice Peanut & Almond Butter, but it's pretty delectable with any of our recipes. Mix it up how you wish, but it certainly won't last long—don't say we didn't warn you!
INGREDIENTS
- 2 large organic bananas (at least 12 ounces/340 grams total), mottled with black spots and well scrubbed
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10 tablespoons (140 grams) unsalted butter, melted and cooled, plus more for greasing the pan
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1 1/2 cups (300 grams) granulated sugar
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2 large eggs, at room temperature
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1 teaspoon vanilla extract
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2 cups (250 grams) all-purpose flour
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6 tablespoons Tuxedo sesame seeds (half black, half white sesame seeds), divided
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1 teaspoon baking soda
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1 teaspoon fine sea salt
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1 cup (95 grams) walnut halves
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1 tablespoon turbinado sugar
- Any assortment of fruit and Big Spoon Roasters Nut Butter
PREPARATION
- Wash the bananas, cut off both ends and freeze them at least 8 hours, or overnight. Defrost at room temperature for at least 3 hours or in the refrigerator for at least 8 hours. As the bananas defrost, they will turn dark brown or black.
- Position a baking rack in the middle of the oven and preheat to 375 degrees. Grease an 8-by-4-inch loaf pan with butter or cooking oil spray, then line with parchment paper, leaving at least 1 inch of overhang on each of the long sides; grease or spray the parchment.
- Weigh the bananas; you want 11.2 ounces (320 grams). Cut off any extra and refreeze for another use. In a food processor, puree the bananas and peels until smooth. (You may see tiny dark specks of the peel; that’s okay.)
- Transfer the puree to a large bowl. Add the granulated sugar, melted butter, eggs and vanilla and stir to mix well.
- In another large bowl, whisk together the flour, 4 tablespoons of black sesame seeds, the baking soda and salt until combined. Add the dry ingredients to the banana mixture and stir just enough to incorporate, scraping down the bowl and spoon with a rubber spatula and stirring in any streaks. Fold in the walnuts.
- Scrape the batter into the prepared loaf pan and smooth the top. Sprinkle the top with the remaining 2 tablespoons of sesame seeds and the turbinado sugar.
- Bake for 1 hour 15 minutes, until a tester inserted into the center comes out clean and the top is deeply browned.
- Let the loaf cool in the pan for 10 minutes, then use the parchment paper to gently lift it out and transfer to a cooling rack. Serve the slices warm or at room temperature, topped with generous spreads of Big Spoon Roasters nut butter and toppings of your choice.