Peanut Butter Banana Bread with Black Sesame swirl

Ingredients:

195g AP flour

20g almond flour

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

165g brown sugar

2 eggs

2 tsp vanilla

135g EVOO

85g sour cream

4 very ripe bananas

30g natural peanut butter

1-2 tbsp black tahini (if using)

Turbinado sugar for sprinkling✨

Method:

Preheat the oven to 325°F convection or 350°F conventional. Grease a 9" x 5" loaf pan and line with parchment if desired.

In a large bowl, whisk together the AP flour, almond flour, baking powder, baking soda, and salt until evenly combined. Set aside.

In a separate bowl, whisk together the brown sugar, eggs, vanilla, oil, and sour cream until smooth and cohesive.

In another bowl, mash the bananas until mostly smooth, leaving a few small chunks for texture. Stir in the peanut butter until combined.

Add the banana mixture into the wet ingredients and mix until fully incorporated.

Add the wet mixture to the dry ingredients in two additions, gently mixing until just combined after each addition. Do not overmix.

Pour the batter into the prepared loaf pan. If using, spoon 1–2 tbsp black tahini over the top and swirl with a skewer or knife. Sprinkle with turbinado sugar.

Bake for 55–65 minutes, or until the loaf springs back when lightly pressed and a skewer inserted into the center comes out clean or with a few moist crumbs.

If using a smaller pan than 9" x 5", do not overfill—fill only about ¾ full to avoid overflow. Any excess batter can be baked as muffins.