Banana bread that's actually bread and not just cake
!), writes: "I absolutely LOVE banana bread, but so often it’s as sweet as a cake and too oily. That’s good for special occasions, but for weekday mornings, I want a slice that feels mostly wholesome. That’s the 'ish' in Healthyish."1½ cups whole wheat flour, plus more for pan¼ cup plus 2 teaspoons sesame seeds1 teaspoon vanilla extractPreheat oven to 350º. Oil and flour an 8½x4½" baking pan. Mix 1 Tbsp. sugar, 2 tsp. poppy seeds, and 2 tsp.
Whisk baking powder, salt, and remaining 1½ cups flour, ¼ cup poppy seeds, and ¼ cup sesame seeds in a medium bowl. Whisk banana, eggs, vanilla, and remaining ⅔ cup sugar and ½ cup oil in a large bowl. Fold in dry ingredients until just combined. Stir in pecans. Scrape batter into prepared pan; smooth top. Sprinkle reserved poppy-sesame-sugar mixture evenly over.
Bake bread until a tester inserted into the center comes out with just a few crumbs attached, 50–60 minutes. Let cool in pan 15 minutes, then turn out onto a wire rack and let cool completely. If you feel comfortable, carefully invert loaf over sink to catch any loose seeds and sugar.Recipe byThis is the best banana bread I’ve made possibly ever. I’m preg so I’ve been looking for nutritious baked goods to eat quickly in the morning and this is a winner.
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