Ingredients
1 ¾ cups (220 grams) all purpose flour
1 teaspoon baking soda
1 tsp cinnamon
1/2 tsp salt
½ cup + 1 tablespoon (130 grams) unsalted butter, at room temp
1 cup (200 grams) light brown sugar
2 large eggs, at room temp
3 medium-large ripe bananas, mashed, plus another 1/2 set aside for the top
½ cup (125 grams) sour cream
1 tsp vanilla extract
1/2 tsp sesame oil (optional)
1/2 cup (80g) halvah, crumbled
1 1/2 tbsp granulated sugar for sprinkling
Instructions
- Preheat the oven to 350F. Butter and line a 9 X 5 inch loaf pan with parchment– leave a slight overhang on both sides. In a small-medium sized bowl, whisk together the flour and baking soda. Set aside.
- In a medium size mixing bowl, sift together the flour, baking soda, cinnamon and salt. Set aside.
- In the bowl of a stand mixer, with the paddle attachment and on medium speed, beat together the butter and brown sugar until creamy, 3-4minutes. Scrape down the sides of the bowl as needed. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla and sesame oil if using, followed by the bananas and halvah.
- Using a spatula, mix in half the flour mixture, then all the sour cream, and finally the remaining half of the flour mix. Mix until just combined- don’t overmix.
- Transfer the batter the the prepared loaf pan and smooth out the stop. Add 1/2 sliced banana and sprinkle with sugar. Bake for 55-60 minutes, golden brown and fragrant. A skewer inserted into the middle should come out with just a few moist crumbs. Let the loaf rest in the pan for 15 minutes before removing, and allowing it to cool completely.