Banana Bread

Page 189

Cuisine: North American | Course Type: Cakes

(1 review)

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Recipe Reviews

This is the first banana bread I have ever made without walnuts. The sesame seeds coating the outside of the loaf are amazing. If you love sesame seeds, use a lot of butter on your pan so a thick layer of sesame seeds will stick and be sure to get an end piece. The sesame seeds taste best when the loaf is fresh out of the oven. The banana bread itself tastes great the next day. The coffee that soaks the mashed banana takes the extreme banana edge off and adds a mellow flavor that is hard to place. This makes a great variation from the usual banana bread and I did not miss the walnuts (too much).

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