Black Sesame Banana Cake with Peanut Butter

By Sarah Jampel
December 18, 2014
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Author Notes: Adapted heavily from a recipe published in the March 2012 issue of Bon Appétit : Jampel

Makes: one 9 x 5 x 3-inch loaf

  • 3/4 cup all-purpose flour
  • 1/4 cup almond flour
  • 1/4 cup buckwheat flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons plus 1/4 cup black sesame seeds, plus more for sprinkling
  • 4 tablespoons butter
  • 1/2 cup sugar, plus more for sprinkling
  • 1 egg plus 1 egg yolk
  • 1 cup mashed banana
  • 6 tablespoons buttermilk
  • 1/4 cup smooth peanut butter
  1. Preheat oven to 350° F. Butter one 9 x 5 x 3-inch loaf pan. Whisk the flours, baking powder, baking soda, salt, and two tablespoons of the black sesame seeds in a medium bowl. Grind the remaining sesame seeds in a spice mill to form a thick paste, about 2 minutes. Set aside.
  2. Using an electric mixer or a stand mixer fitted with a paddle attachment, cream the butter and sugar until well-combined, 2 to 3 minutes. Add the sesame paste and beat, occasionally scraping down the sides, until blended, 1 to 2 minutes. Add the egg and egg yolk and beat until pale and fluffy, 3 to 4 minutes. Beat in the mashed banana.
  3. On low speed, beat in flour mixture in 3 additions, alternating with the buttermilk in 2 additions. (Begin and end with the dry ingredients.)
  4. Spoon the batter into the prepared pan. Dollop peanut butter over top and use a knife to swirl it into the batter. Smooth the top, then sprinkle sesame seeds and granulated sugar over top. Bake for 45 minutes to 1 hour, until a tester comes out with only a few moist crumbs.
  5. Cool completely in the pan before turning out and slicing.

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