RC and I are moving to NYC! In not so exciting news, we've managed to accumulate a good bit of crap. Oh, the joys of moving.
Unsurprisingly, cleaning out the pantry is my responsibility. So for the first time in months, I took stock of my tool shed. It was shocking... and kind of disgusting (i.e. expired food and near botulism). Note to self for the next apartment: be better about cleaning out the pantry.
Thankfully, it wasn't all horror and gore. At the very back of the pantry I found matcha, coconut milk, and black sesame seeds. And since I had four VERY ripe bananas I thought, why not?
Thanks to the coconut milk, this take on banana bread is so delightfully moist, and the matcha, coconut, and black sesame seeds add a complex, earthy undertone that enhances rather than buries the banana (which was what I was most worried about). As a bonus, it's really pretty to look at.
Green Tea Banana Coconut Bread with Black Sesame Seeds
(Makes one loaf)
3 very ripe bananas
1 cup raw turbinado sugar
2 eggs, room temperature
1 teaspoon vanilla extract
2 tablespoons butter, melted at room temperature
1/2 cup coconut milk
4 teaspoons green tea "matcha" powder
1/4 teaspoon salt
1 teaspoon baking soda
1 3/4 cups flour
3 tablespoons black sesame seeds
Raw, unsweetened coconut flakes
- Preheat the oven to 350 degrees. Grease one standard loaf pan.
- In a large bowl, mash the bananas to your preference (I practically puree mine, but I understand there are some banana-chunk lovers out there).
- Stir in the sugar and vanilla extract.
- Add in the eggs and stir until completely incorporated.
- Ensuring the melted butter has cooled, stir in the butter and coconut milk.
- Add the matcha powder, salt, baking soda, flour, and sesame seeds and gently stir the mixture until just combined.
- Pour the batter into the prepared loaf pan and top with coconut, banana, sugar, and/or black sesame seeds.
- Bake for 50-60 minutes or until a knife comes out clean.
- Cool completely before cutting into the loaf.