Banana bread with sesame and cinnamon

Ingredients:

• 2 cups premium flour
• 1 teaspoon baking powder
• 1 teaspoon of baking soda
• 1 teaspoon coarse salt
• 1 cup granulated sugar
• 2 large eggs
• 2/3 tbsp. + 2 tbsp. l. sesame tahini paste
• 4 overripe bananas, mashed (about 1 cup)
• 0.5 cups vegetable oil
• 1 tsp vanilla extract
• 1 teaspoon ground cinnamon
• 1 teaspoon black sesame seeds
• 1 teaspoon white sesame seeds
• 3 tablespoons powdered sugar

Preparation:

1. Preheat oven to 350°F (160°C) and spray a 9 x 5-inch glass loaf pan with cooking spray.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, place the granulated sugar, eggs, and 2/3 cup tahini and beat on medium speed until creamy, 3-4 minutes. Reduce the mixer speed to low and add the bananas, vegetable oil, vanilla extract, and cinnamon. Add the flour in 3 additions, making sure to fully incorporate after each addition.
3. Pour the batter into the prepared pan. Combine the black and white sesame seeds in a small bowl and sprinkle over the batter. Bake until richly golden brown and a wooden skewer inserted into the center comes out clean or mostly clean with a few moist crumbs attached, about 1 hour and 20 minutes. Let cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely, about 1 hour.
4. In a small bowl, combine powdered sugar, 4 teaspoons warm water, and the remaining 2 tablespoons tahini until smooth. Drizzle the glaze over the banana bread.
   
   
   Note
   
   When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods..