Japanese Banana Bread
Denser and more moist than Western banana bread, with a hint of sesame and a tender crumb that improves overnight.
Ingredients
| 3 (about 1 cup/240g) | very ripe bananas, mashed | |
| 1/2 cup (100g) | sugar | |
| 2 | large eggs | |
| 1/4 cup (60ml) | neutral oil | |
| 1/4 cup (60g) | plain yogurt | |
| 1 1/2 cups (190g) | all-purpose flour | |
| 1 teaspoon | 5 ml | baking soda |
| 1/4 teaspoon | 1.3 ml | salt |
| 2 tablespoons | 30 ml | black or white sesame seeds |
Instructions
- Preheat oven to 350°F (175°C). Grease a standard loaf pan.
- Whisk together mashed banana, sugar, eggs, oil, and yogurt until well combined.
- Fold in flour, baking soda, and salt until just incorporated — do not overmix. Stir in sesame seeds.
- Pour into the prepared pan and bake 50 to 60 minutes until a skewer comes out clean.
- Cool in the pan for 15 minutes, then transfer to a rack. The flavor deepens significantly the next day.