DESSERT
By Doran Brooks — Executive Chef | White Wolf Japanese Patisserie
Ingredients
- 170 grams butter, cold
- 300 grams sugar
- 2 grams kosher salt
- 80 grams nonfat Greek yogurt
- 3—4 bananas, pureed
- 5 grams vanilla extract
- 2 eggs
- 275 grams all-purpose flour
- 8 grams baking soda
- 50 grams black sesame seeds
- Turbinado sugar
- Maldon salt (or another flaky sea salt)
Preparation
SUPPLIES:
• Baking pan, 9 by 4 inches
• Baking spray
• Mixer or mixing bowl and whisk
• Measuring scale
• Small portion bowls or muffin tin with paper liners
Preheat oven to 350°F.
Cream butter, sugar and salt until light and fluffy. Should be pale in color.
Add yogurt, mix well and scrape the bowl. Mix again.
Add banana puree, mix well, scrape, and mix again.
Add vanilla and eggs. Mix well.
Combine flour, baking soda and sesame seeds in a separate bowl. Mix until it just comes together. Be careful not to overmix.
Portion into pan(s) or muffin cups.
Top with black sesame seeds, turbinado sugar and Maldon salt.
Bake in preheated oven for: 15—17 minutes (muffin tin) or 20—30 minutes (pan)
*Note that each oven is different, so double check by sticking a toothpick or skewer in the center and making sure it comes out clean. If not, bake for additional time until the toothpick comes out clean.
For baking pan: Remove from pan after banana bread is done.
Let cool.
Decorate with turbinado sugar, black sesame seeds and Maldon salt.
About this recipe
CHEF’S VARIATION:
For an added touch, consider a small scoop of ice cream—we tried it with pistachio—or a schmear of cream cheese.
