Description
An interesting twist on classic banana bread.
Ingredients
Units
Scale
- 1/2 cup (120 ml) neutral oil, such as canola, vegetable, or grapeseed, plus more for pan
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 1 cup mashed banana (from about 3 really ripe bananas)
- 1/2 teaspoon kosher salt
- 2 teaspoons baking powder
- 1/4 cup (46 g) plus 2 teaspoons sesame seeds
- 1/4 cup (35 g) plus 2 teaspoons poppy seeds
- 2/3 cup (135 g) plus 1 tablespoon sugar
- 1 1/2 cups (6.4 oz./190 g) whole wheat flour, plus more for pan
- 1 cup (4 oz./120 g) pecans or walnuts, toasted, chopped
Instructions
- Preheat oven to 350º. Oil and flour an 8½x4½” baking pan. Mix 1 Tbsp. sugar, 2 tsp. poppy seeds, and 2 tsp. sesame seeds in a small bowl; set aside.
- Whisk baking powder, salt, and remaining 1½ cups flour, ¼ cup poppy seeds, and ¼ cup sesame seeds in a medium bowl.
- Whisk banana, eggs, vanilla, and remaining ⅔ cup sugar and ½ cup oil in a large bowl. Fold in dry ingredients until just combined. Stir in pecans. Scrape batter into prepared pan; smooth top. Sprinkle reserved poppy-sesame-sugar mixture evenly over.
- Bake bread until a tester inserted into the center comes out with just a few crumbs attached, 50–60 minutes. Let cool in pan 15 minutes, then turn out onto a wire rack and let cool completely. If you feel comfortable, carefully invert loaf over sink to catch any loose seeds and sugar.
- Do Ahead: Bread can be baked 3 days ahead. Wrap tightly in plastic and store at room temperature.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Bread
- Method: Baking
- Cuisine: Bread
