Tahini Espresso Banana Bread Food

TAHINI BANANA BREAD

Steps:

• Preheat oven to 350ºF. Grease a 9 x 5 inch loaf pan and set aside.
• In a large bowl, whisk together mashed bananas with the melted butter, stirring to combine. Add the brown sugar and white sugar. Whisk to combine. Add the tahini and eggs and whisk until fully combined.
• In a separate bowl, combine the flour, baking soda, and salt. Fold the dry ingredients into the wet. Do not over mix! Transfer the batter to your prepare pan.
• Bake for 50 minutes, or until a knife inserted in the center comes out clean. Allow to cool for 15 minutes before removing from loaf pan.
• While the bread cools, make the glaze. In a small saucepan over medium heat, combine the tahini, milk, sugar, and salt and whisk vigorously until smooth and no clumps of sugar remain. Pour the glaze over the warm bread and sprinkle with sesame seeds if desired!

TAHINI BANANA BREAD

Steps:

• Preheat the oven to 325 degrees F. Spray a 9-by-5-inch glass loaf pan with cooking spray.
• Whisk the flour, baking powder, baking soda and salt in a medium bowl. Add the granulated sugar, eggs and 2/3 cup tahini to the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until creamy, 3 to 4 minutes. Reduce the speed to low and add the bananas, oil, vanilla and cinnamon. Add the flour in 3 batches, making sure it is well combined after each addition.
• Pour the batter into the prepared pan. Mix the black and white sesame seeds in a small bowl and sprinkle on top. Bake until deep golden brown and a skewer inserted into the center comes out clean or mostly clean with some moist crumbs clinging to it, about 1 hour and 20 minutes. Let cool in the pan for 15 minutes, then remove to a wire rack to cool completely, about 1 hour.
• Stir together the confectioners' sugar, 4 teaspoons warm water and the remaining 2 tablespoons tahini in a small bowl until smooth. Drizzle the top of the bread with the glaze.

TAHINI ESPRESSO BANANA BREAD

Steps:

• Preheat the oven to 350F. Lightly grease and line a 9×5-inch pan with parchment paper.
• In a large bowl, combine the flour, baking soda and salt.
• In the bowl of a stand mixer with the paddle attachment (or hand held mixer), cream the butter, light brown sugar and sugar until soft and creamy.
• Add in eggs, mashed bananas, vanilla and tahini, mixing on low as you go.
• Add the wet mixture to the dry ingredients, mix using a spatula until fully incorporated. Fold in espresso chips (or chocolate chips, if you prefer).
• Transfer to prepared pan and add the sliced banana on top (optional).
• Bake for 60-65 minutes. Allow to cool in the pan for 10-15 minutes before transferring to cooling rack. Enjoy!

TAHINI BANANA BREAD

Steps:

• Preheat the oven to 325ºF. Spray a 9-by-5-inch glass loaf pan with cooking spray.
• Whisk the flour, baking powder, baking soda and salt in a medium bowl. Add the granulated sugar, eggs and 2/3 cup tahini to the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until creamy, 3 to 4 minutes. Reduce the speed to low and add the bananas, oil, vanilla and cinnamon. Add the flour in 3 batches, making sure it is well combined after each addition.
• Pour the batter into the prepared pan. Mix the black and white sesame seeds in a small bowl and sprinkle on top. Bake until deep golden brown and a skewer inserted into the centre comes out clean or mostly clean with some moist crumbs clinging to it, about 1 hour and 20 minutes. Let cool in the pan for 15 minutes, then remove to a wire rack to cool completely, about 1 hour.
• Stir together the confectioners' sugar, 4 teaspoons warm water and the remaining 2 tablespoons tahini in a small bowl until smooth. Drizzle the top of the bread with the glaze.

ESPRESSO-CHOCOLATE CHIP BANANA BREAD WITH ESPRESSO-CINNAMON BUTTER

Steps:

• Make the banana bread: Adjust an oven rack to the lowest position and preheat the oven to 350 degrees F. Grease a 9-inch loaf pan with the softened butter. Place the 5 tablespoons butter in a small saucepan set over medium heat and cook until the butter turns a deep golden brown color, about 2 minutes; stir in the espresso powder. Remove and let cool slightly.
• Whisk the flour, baking soda and kosher salt together in a medium bowl.
• Using a potato masher, mash the bananas in a medium bowl until pretty smooth. Add the sugars, cooled brown butter and egg and whisk until combined. Add the flour mixture and whisk until just combined, don't over-mix. Fold in the chopped chocolate.
• Scrape the batter into the prepared loaf pan and bake on the lowest oven rack until a toothpick inserted into the center of the banana bread comes out with just a few moist crumbs attached, 40 to 50 minutes. Let the banana bread cool on a baking rack in the pan for 15 minutes. Use a knife to separate the edges of the banana bread from the pan, then invert it and cool the loaf directly on the rack for at least 30 minutes before slicing.
• Make the espresso-cinnamon butter: Stir the butter, sugar, espresso, cinnamon and salt together in a small bowl until smooth. Serve with the banana bread.

TAHINI BANANA CAKE

Steps:

• Heat the oven to 190C/170C fan/ gas 5. Butter and line a 20cm square cake tin with baking parchment.
• Beat the butter, sugar and tahini together until pale and smooth. Beat in the eggs a little at a time, then add the vanilla, scraping down the sides of the bowl as needed.
• Mix the flour, bicarbonate of soda and ½ tsp salt together, then fold into the butter mixture. Stir in the milk. Carefully fold in the banana and sesame seeds, then spoon the batter into the prepared tin and bake for 40-50 mins until a skewer inserted in the middle comes out clean. Leave to cool slightly in the tin, then lift out and transfer to a wire rack to cool completely.
• To make the buttercream topping, beat all the ingredients, except the chocolate chips, together until smooth. Spread this over the cooled cake, then scatter over the chocolate chips and cut the cake into squares or rectangles to serve.