Sesame Crusted Ginger Banana Bread with Dark Chocolate Chips
Fills a 9 x 5 loaf pan or makes 12-18 muffins
Adapted from Feasting at Home
1 teaspoon oil (avocado oil or olive oil)
3 tablespoons sesame seeds
2 eggs, at room temperature
1¾ cups (4-5 bananas) ripe bananas, mashed
¼ cup oil (avocado oil, olive oil, coconut oil)
½ cup maple syrup
¼ cup brown sugar
4 teaspoons ginger, grated
1½ teaspoons cinnamon
½ teaspoon allspice
2 cups (250 grams) flour
¾ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
3½ ounces (100 grams) chocolate chips
For Tahini Maple Spread:
2 tablespoons tahini
2 tablespoons coconut oil, softened but not melted or liquid
1 tablespoon maple syrup
Pinch of salt
Preheat oven to 350 °F
Using 1 teaspoon of oil, oil all sides of a 9 x 5 loaf pan. Sprinkle sesame seeds into the pan on top of the oil. Using your hands or a basting brush, help coat the bottom and sides of the pan with sesame seeds until they are evenly distributed. Set pan aside.
If you are making muffins, follow this same process, but with your muffin tin.
In a large bowl, whisk together the eggs, mashed banana, oil, maple syrup, brown sugar, ginger, cinnamon, and allspice until well blended.
In a small bowl, mix together the flour, salt, baking powder, and baking soda
Add the flour mixture into the banana mixture and stir to just combined. Fold in the chocolate chips until evenly dispersed. Pour into the prepared pan and place it on the middle rack of the preheated oven.
Bake for 45-50 minutes or until a skewer comes out clean. Another indicator will be if you press the top of the banana bread and it springs back, it’ll be ready.
If you’re making muffins, bake for 20 minutes.
Cool in the pan for about 20 minutes. Carefully turn out the pan onto a cooling rack.
For Tahini Maple Spread:
While the banana bread is baking, combine the tahini, coconut oil, maple syrup, and salt in a small mixing bowl until smooth and creamy.
You can either frost the top of the banana bread or using the spread as a dipping sauce.
Enjoy!