Black Sesame Banana Biscuits
I was never really a banana fan. Banana bread, sure, everyone likes that, but a plain banana? Nope. The texture is soft and dry, and the taste is very…meh?
Then a few months ago, I went on a bit of an oatmeal kick and would scour grocery store shelves for cool extracts to add. Black walnut, maple, coconut, butter pecan…banana? I’d never seen banana extract before. Sure, why not. Into the basket it went.
Banana extract, FYI, is amazing in pancakes; see my Sweet Potato Cardamom Buckwheat Pancakes where it lends a wonderful sweetness that really complements the buckwheat. And with that, I don’t know what to tell you; I acquired a taste for banana.
I’ve been wanting to make a black sesame baked good for a while. I’m a big fan of the black sesame balls from Chinese bakeries, and the delicate black sesame macarons from a local Japanese cafe.
And so, these black sesame banana biscuits were born! Banana and sesame are great friends.
- ½ tsp coarse sea salt
- 2 Tbsp black sesame seeds
- ¼ cup milk
- 1 tsp apple cider vinegar
- ½ cup mashed banana (1 banana)
- 1 Tbsp tahini
- ½ tsp banana extract
- 1¼ cups spelt flour
- 2 tsp baking powder
- ¼ tsp baking soda
- 1 Tbsp flaxmeal
- 2 Tbsp black sesame gomasaio
- 2 tsp coconut sugar
- Toast sesame seeds in a large pan until aromatic. Grind well with sea salt. Alternatively, you can find Gomasaio at any Asian grocery store.
- Preheat oven to 400F.
- In a small bowl, combine milk with apple cider vinegar and let rest for 5 minutes. Mix in mashed banana.
- In a large bowl, combine all dry ingredients. Add wet ingredients to dry and mix until dough forms. On a floured cutting board, roll out dough to ½ inch thick. Using a biscuit cutter or glass, cut into circles, brush with oil and sprinkle with sesame seeds, and bake on a parchment-lined baking sheet for 10 minutes. Serve warm with butter and mashed or sliced banana.