Author Notes
I happened to have black and blond sesame seeds in the house and so used a mixture of both here (pretty, right?!) but if all you have are blond use them. Still divine. I bet you could make this gluten free too and just swap out the spelt flour for an all purpose gluten free one. Also, next time I make this I am going to add some chopped dark chocolate cause damn that would make this even more delicious. —Aria Alpert Adjani
Ingredients
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3/4 cup
whole spelt flour
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1/2 cup
buckwheat flour
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3/4 teaspoon
baking powder
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1/4 teaspoon
baking soda
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1/2 teaspoon
sea salt
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2 tablespoons
black or blond toasted sesame seeds, more for sprinkling on top
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1/2 cup
coconut sugar or unrefined brown sugar
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2
eggs
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2 teaspoons
real vanilla extract
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1/3 cup
plain goat kefir or buttermilk
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1/3 cup
mild fruity extra-virgin olive oil
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1/2 cup
roasted sesame tahini
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3
large ripe bananas, mashed
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2 tablespoons
raw sugar, for sprinkling on top
Directions
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Preheat oven to 350°. Butter one 9 x 5 x 3-inch loaf pan.
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In a large bowl, whisk the sugar, eggs, vanilla extract, kefir or buttermilk, olive oil and tahini until smooth. Mix in the mashed bananas until incorporated. Then slowly mix in the flour mixture until combine.
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Pour the batter into the prepared pan. Then sprinkle a few handfuls of sesame seeds and raw sugar cover the top. Bake for 50 minutes to 1 hour, until a tester comes out with only a few moist crumbs.
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Store leftovers in an airtight container at room temperature for a good few days.
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