1 cup of all-purpose flour
3/4 cup of dark brown sugar
3/4 teaspoon of baking soda
1 cup of whole-wheat flour
1/2 of sea salt (fine grain)
1 1/3 cup of sesame seeds (toasted)
1/3 cup of olive oil (extra-virgin)
1 1/2 cup of ripe bananas (mashed)
1/4 milk yogurt (plain, whole milk)
1 teaspoon of fresh and grated lemon zest
1/2 cup of confectioners’ sugar
½ cup of dark brown sugar (sifted)
4 to 6 lemons squeezed to make juice
The first step is preheating the oven to 350 degrees Fahrenheit and placing a rack at the center. A 9- by 5- inch loaf pan is then buttered and floured. The flours, baking soda, salt, and sugar are then whisked together in a large bowl. This is followed by adding one cup of sesame seeds and blending well. The eggs, olive oil, yogurt, mashed banana, and zest are mixed together in a different bowl. The banana mixture is add to the mixture of flour and folded in with a spatula until it has blended well. Batter is then scraped into the pan and baked until it is golden brown.
To cool the loaf, it is transferred to a wire rack for about ten minutes. The loaf is then turned out of the pan so that it can completely cool. The glaze is prepared while the cake continues to cool. The sugars and lemon juice are whisked together in a bowl until velvety. When the cake has completely cooled, the glaze is drizzled on the top surface of the cake and spread with spatula to completely cover. The finishing is with the rest of the sesame seeds.