Thanks for the validation about BA. After my current subscription runs out, I’m done. And baking recipes without weight measurements must have comments about results before I’ll try them. Thanks for this. I am intrigued about the banana-sesame combo. And yes, a roller coaster of a month. Enjoy the proud moments.
You write “This banana bread is from El Rey Coffee Bar & Luncheonette in New York City and is a really special riff on everyone’s favorite quick bread that adds some sesame seeds and sesame paste to the mix.” I can’t see the sesame paste in the list of ingredients. I recently bought some for another recipe and was excited at the opportunity to use it again LOL.
One of the comments on the Bon Appetit site said they cut the sugar to 3/4 cup and it turned out fine, so something between 3/4 and 1-1/2 cups sounds like a plan. Unfortunately my subscription to Bon Appetit runs until May 2018 because it was extended when other magazines folded. By the way, I loved the covers of Gout. They made a visual of what I think when I look at food articles. But then I also think that perhaps it’s a twenty year old writing the article and they actually think the stuff is new.
I”m on book tour with some moments to fool around, so fooling around and I stopped by. First, I looked at your lovage blog – the best herb, truly! Now, the banana bread. It sounds wonderful . just don’t over-think the lightly packed part; the more sugar, the more moisture…so even if you pack a little “hard” nothing horrible will happen! I love lemon zest with bananas too, but when I get back to France, I’ll try this one!
I have the same opinion about BA! Whats the point in getting the magazine if they push the same content out in their emails. And so many of the articles are two pages with plenty of loud graphics and no real writing! I miss the old BA when they used to have Molly Wizenberg’s monthly column. Sigh.
I don’t think there is a way to have too many banana bread recipes. I have WAY too many overly ripe bananas in my fridge at any given moment.
Thanks for the review, Tim. I’ve had my eye on this recipe since I saw the BA video about it. Given the 20+ overripe bananas now clogging my freezer (I have a bit of a problem…), this would be the perfect time to try it out.
Funny — I ripped out the same recipe but haven’t gotten around to giving it a try. Good call on the sugar (and all the other BA comments–the letters requesting recipes is probably the best part of each issue).
Hi Tim. Really enjoy your blog, and one can never have too many banana bread recipes! Have to chime in on the whole BA subject. When they put Gwenyth Paltrow on the cover years ago, I canceled my subscription immediately. Have never regretted it.
This sounds really tasty. I’ve been seeing tahini in baking recipes more and more. I’m gonna try this recipe with peanut butter instead. I bet the peanut butter-sesame seed combo would taste super yummy!
I know what you mean about BA. I haven’t cancelled my subscription yet, because I like the recipes, but reading it makes me feel gross. I’ve been even more upset about Saveur since they used to run interesting longer articles, and now they’re turning into a BA knock-off with no article longer than two pages, and most of that in lists.
Looking at your photos really makes me want a pullman-loaf pan right now. Those squared-off corners are so appealing! This particular urge comes over me every six months or so, but I’ve never been able to justify getting one. Too many baking pans already, and what am I really going to use it for, baking white bread? But the geometry! Anyway, it is finally cool enough in Chicago again to turn on the oven, so I think I’ll try this banana bread soon, pullman or no pullman.