Paleo Black Sesame Banana Bread

Nothing like a good old bit of Banana Bread right?! Wrong! You mean nothing like a good old bit of Georgie’s Paleo Black Sesame Banana Bread! I am not even ashamed to say that I have eaten half of this loaf already and that there is only a small slither of it left (in a good hiding place).

The kids and my significant other told me that this is even better than Banana Bread, that it is just too good to be true – I agree with them. This is perfection in a loaf. It is light and fluffy yet moist, it springs back when you give it a little poke and it’s flavours are intense but not over powering. This my friends is some rather sophisticated Banana Bread you got going on here.

Although I have stated that you will need a food processor you could make this by hand the traditional way but it won’t come out as smooth. You will also require a 9″ x 5″ loaf tin. If at anytime you find that the top of the loaf is browning too quickly cover the tin loosely with tin foil, shiny side facing upward, this will prevent it from burning.

The best part is that this is both gluten and nut free! This is one of my first bits of Paleo nut free baking and boy has it paid off. Just divine! It is great served with a cup of coffee or even a matcha latte!

Makes: 1 small loaf (10-12 slices)

Preparation Time: 5-10 minutes

Cooking Time: 30-40 minutes

Ingredients:

For the banana bread:

2 medium ripe bananas
2 eggs
100g raw unsalted grass-fed butter (or coconut oil)
100g coconut sugar
75g Sukrin Sesame Flour
75g tapioca flour
1/4 cup black sesame seeds
1 tbsp baking powder
1/4 tsp bicarbonate of soda

For the sugar ‘crust’:

2 tbsp coconut sugar
1 tbsp raw honey (melted)
1 tsp black sesame seeds

Method:

1. Start by pre-heating your oven to 180C/Gas Mark 4.
2. Line a 9″ x 5″ loaf tin with baking parchment and grease. Set aside until needed.
3. Combine all of the ingredients for the banana bread into the bowl of your food processor and process until smooth. This will take no longer than 5 minutes.
4. Transfer into the lined loaf tin and place into the oven. Cook the loaf until it is hot in the middle but a toothpick does not come out clean. You want your loaf to be on the verge of being ready.
5. Remove the loaf from the oven and pour over and spread your sugar crust mix.
6. Return the loaf to the oven until fully cooked – this time your toothpick should come out clean and hot to the touch.
7. Remove the loaf from the oven and leave to cool for 5 minutes before carefully turning out and leaving to cool completely on a wire rack.

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