Banana Bread

Made with spelt flour and olive oil for a tender crumb, and tahini and sesame oil for savoury nuttiness, this is a loaf can be warmed in the oven and served with butter and maple syrup. The chopped dates bake up chewy and caramelized, the chocolate melts into pockets throughout the bread, and the sesame seeds on top add a subtle crunch.

Ingredients

1 1/2 cups spelt flour
1 tsp baking soda
3/4 tsp kosher salt
1/3 cup olive oil
2 tsps sesame oil
1/3 cup light brown sugar
1/4 cup granulated sugar
2 large eggs, room temperature
1 tsp pure vanilla extract
1/2 cup tahini
3 very ripe bananas, mashed
1 cup pitted dates, chopped
4 oz. bittersweet chocolate, chopped
1 Tbsp black and white sesame seeds
1 Tbsp turbinado sugar

To Serve:

Butter
Maple syrup

Directions

Preheat the oven to 350 degrees F. Grease a 9×5-inch loaf pan and line with parchment paper.
In a large bowl, mix the flour, baking soda, and salt until combined.
In a medium bowl, whisk together the oils, light brown and granulated sugars, and eggs. Pour in the vanilla and tahini, and whisk until thoroughly combined. Add the mashed bananas and mix.
Pour the wet mixture into the larger bowl with the dry ingredients. Fold together with a spatula. Add the chopped dates and chocolate. Be sure to scrape the bottom of the bowl to get any bits of flour that might be hiding, stirring until the last pockets of flour are incorporated.
Pour the batter into the prepared loaf pan. Smack the pan against the counter to even out the top of the batter. Sprinkle the top with the sesame seeds and turbinado sugar. Transfer to the oven to bake for 60-65 minutes, or until the loaf has risen, golden brown, and a skewer comes out clean.
Cool the banana bread for 5 minutes in the pan, then invert the loaf and cool it on a rack.
Serve slices with pats of butter and maple syrup. The banana bread keeps for 3-5 days on the counter, tightly wrapped.

Source: myjewishlearning.com

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