Hahahahaha! I know I know, you are probably thinking ‘Why is she calling it crazy?’ To tell you the truth, I have made a lot of different banana breads and everytime I try a variation, I think, ‘Hmmm.. yummy! But it lacks something..’ and I would keep wondering as to why I felt that way everytime I made Banana bread. So when I was making this version, I literally put everything that I would enjoy tasting in a banana bread. I know! Crazy right? But I think, this version is by far my favourite version of Banana Bread. It has everything from Tahini, to whole wheat flour, to oat flour, hemp seeds, hazelnuts, pecans, cinnamon, you name it! It was so hard for me when I was photographing this bread because all I wanted was to slice into it and eat it.
One good thing about Banana bread is that it’s not too technical and it is usually very forgiving when you want to play around with it and customize it to your liking. Hence, you can freely modify the add ins in this recipe, and if you have some ideas for more crazy banana breads then do share em in the comments or hit me up here! I would love to hear your thoughts.
Another thing that I would like to say is that, yes you will know this, but I have to reiterate it. Please use the ripest bananas you have because that gives the most wonderful flavour and sweetness. Did I mention that this recipe has honey in it? The best part is, if your bananas are very ripe, you don’t need to use a lot of sugar, that always makes it sort of ‘healthy’ in my book! I am no professional, but I think this recipe has quite less amount of sugar if you compare it to the other traditional recipes. Although there is one thing, I will not recommend storing this banana bread at room temperature if you live in a humid climate, the bread itself has so much moisture that it tends to taste a little weird, I don’t know why, it’s a personal observation, however it tastes fine when refrigerated. I did skip out chocolate chips from this recipe because I felt like it would be too much, so I settled with Nutella in the end, of course that will take away the healthy factor lol. Anyway, I guess I have talked too much and now you and I should make some epic, crazy banana bread.
You like bananas? You may like this too: Apricot and White Chocolate Banana Layer Cake.
250-280g banana mashed (about three bananas)
1 tsp vanilla extract
100g brown butter
1/4 tsp salt
2 large eggs
2 tbsp tahini (optional)
50 g whole wheat flour
50 g oat flour
130g plain all purpose flour
40g each of chopped hazelnuts, pecans and cashews (or preferred choice of nuts)
1 tsp ground cinnamon
1/4 tsp ground ginger
1 tsp baking powder
1/4 tsp baking soda
75 ml sour cream
10g white sesame seeds
10g black sesame seeds
50 ml honey/maple syrup (use your preferred brand)
50 g dark brown sugar
For cheat streusel topping – 3-4 tbsp dessicated coconut + 2 tbsp brown sugar + 1 tbsp black sesame seeds + 2 tbsp hemp seeds/hearts
- In a large sauce pan, melt your butter and cook it till it is browned, take it off the heat, let it cool to room temperature and then meausure out 100 grams.
- Preheat your oven to 180°C. Grease and line a loaf tin (9×5 or I used a 10×4).
- In a medium bowl, mash up your bananas with your hands or a fork till they are almost mashed but with a few small chunks. Add the vanilla and tahini, mix and keep aside.
- In a large mixing bowl, add your brown butter, honey and sugar and mix until well combined (you may use a whisk or a spatula) then add your eggs one at a time, mixing after each addition.
- Now sift all your dry ingredients into a bowl (flours + spices + salt + baking soda and baking powder) then add your nuts & sesame seeds and mix them well.
- Now add your flour and banana mixture alternately, starting and ending with the flour. Combine with a spatula. Do not overmix.
- Pour the prepared batter into the loaf pan, mix in the ingredients for the streusel topping and sprinkle it on top of the batter.
- Bake the banana bread for about 45 minutes or depending on your oven. The banana bread will be ready when a skewer inserted in the middle of the bread comes out clean. Let the banana bread cool down in the loaf pan for about 20 minutes. Then carefully take it out and place it on a wire rack to cool completely.
- Once cooled you can slice and serve. This bread is amazing as is and it tastes even better with nutella or some strawberry jam, it would be heavenly if you toast it too! Go ahead try it and create your own new combos!
This bread should last about 3-4 days in the fridge, I never had it for that long. Store it in an air tight container and I will suggest refrigerating it if you live in a hot or humid climate.
I know there are way too many things in this banana bread but they all make it taste so good I love it! Please do try it and let me know how it turns out for you.
Also if you like my photography and wonder where I get my inspiration from you should definitely follow me on Pinterest, I have many inspiration boards there. To see more of my photography work you should check out my Instagram and Facebook. I post everyday on my Instagram so you won’t miss a thing. And one last thing, if you are a resident of Ahmedabad and you want to devour any of my baked goods you can contact me here and we can talk ahead.
I hope you guys try this recipe and have lots of fun with it. Until next time!