Inspired by some ripe bananas at home, Jessica showed off her baking chops with this recipe.
She describes the creation as a cross between banana bread and banana cake.
For the bread/cake mixture, Jessica added some honey to give the recipe a “floral-like sweetness,” which is perfect for springtime. Of course, some chocolate chips are added to the mix. Feel free to swap them out for walnuts or just add both!
Jessica then tops the finished product with a silky frosting made from tahini, powdered sugar and other ingredients.
This segment of California Cooking aired on Episode 170.
BANANA BREAD WITH TAHINI BUTTERCREAM FROSTING
Ingredients:
Dry Ingredients:
2 cups flour
3 ½ teaspoons baking powder
1 teaspoon salt
Wet Ingredients:
2 ripe bananas
1 cup milk
Splash of vanilla extract
1 cup sugar
¼ cup honey
½ cup melted butter
Handful of dark chocolate chips
Tahini Buttercream Frosting:
6 tablespoons softened butter
½ cup tahini
½ cup powdered sugar
Pinch of salt
Sliced banana
Instructions:
- In a standing mixer, sift together the dry ingredients: flour, baking powder and salt.
- Spray a measuring cup with honey and then add honey so it doesn’t stick.
- Add the wet ingredients and mix: bananas, milk, vanilla extract, sugar, honey and melted butter.
- Add the dark chocolate chips and gently mix.
- Add parchment paper to a loaf pan and spray with non-stick cooking spray
- Pour the batter into the loaf pan and bake at 350 degrees for 30-45 minutes until the banana bread is browned and baked through.
- While the bread bakes, you can make the frosting.
- In a standing mixer, cream together the butter.
- Add tahini, powdered sugar and salt and mix.
- Place frosting in the fridge until the banana bread is done.
- Cool the banana bread and take the frosting out of the fridge.
- Frost the banana bread and place slices of banana on top.
- Enjoy!!